Chicken & Spinach Saag

• Chicken breast(600 g)
• Basmati Rice(280 g)
• Spinach(400 g)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(1 tbsp)
• Greek yogurt(120 g)
• Olive oil(2 tbsp)
• Ghee(1 tbsp)
• Cumin(2 tsp)
• Turmeric(1 tsp)
• Garam Masala(2 tsp)
• Cayenne Pepper(¼ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Lemon(1)
• Coriander(2 tbsp)optional

Method

1. 1

   Cut {Chicken breast} into irregular bite-size pieces. Finely chop {Onion}, mince {Garlic}, grate {Ginger}, and roughly chop {Fresh cilantro} if using.

   ~12 min

2. 2

   Rinse {Basmati Rice}. Add it to a saucepan with 560ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and let it stand for 5 minutes.

   ~17 min

3. 3

   Heat {Olive oil} and {Ghee} in a large deep pan over medium heat. Add {Onion} with half the {Salt} and cook until softened and lightly golden. Stir in {Garlic}, {Ginger}, {Cumin}, {Turmeric}, {Garam Masala}, and {Cayenne Pepper} for 1 minute.

   ~6 min

4. 4

   Add {Tomato paste} and cook for 1 minute, then add {Chicken breast} and {Black pepper}. Stir until the chicken loses its raw color. Add the {Spinach} in handfuls, letting it wilt down. Pour in 120ml water, cover, and simmer for 10 minutes.

   ~10 min

5. 5

   Uncover and mash the spinach lightly with the back of a spoon to create a thick saag texture. Take the pan off the heat and stir in {Greek yogurt} and a squeeze of half the {Lemon}. Taste and add more {Salt} if needed.

   ~3 min

6. 6

   Fluff the rice and serve topped with the chicken saag. Finish with the remaining {Lemon} cut into wedges and scatter over {Fresh cilantro} if using.

   ~5 min