Chicken Saag with Lemon Pilau, Coriander Naan and Cucumber Raita
By M&S Food
Published on 04 November 2022
Episode 3 of Cooking With The Stars, the cookery competition programme brought to you by M&S Food, was Indian Week and this chicken saag by the award-winning chef, Ronnie Murray really hit the brief. Saag simply means spinach or leafy vegetable, and this version is served with the tasty trio of lemon pilau rice, coriander naan bread and a delicious cucumber raita.Time and servings
1 hrTotal time
4Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 200 g of basmati rice
- 3 cloves
- 280 g of self-raising flour
- 4 tsp of caster sugar
- 1 tbsp of garlic paste
- 1 tbsp of ginger paste
- 1 tsp of cumin powder
- 2 tsp of coriander powder
- 0.5 tsp of turmeric
- 1.5 tsp of garam masala
- 1 tsp of sea salt
- 1 tbsp of tomato puree, diluted with water to the consistency of tomato sauce
- 2 lemons, juiced and rind for the lemon pilau, plus a squeeze of juice for the chicke
- 2 tbsp of mustard seeds
- 4 dried curry leaves, crushed
- 4 cardamom pods, crushed
- 1 handful of fresh coriander, chopped; plus 1 bunch for the lemon pilau and 1 bunch for the raita
- 1 egg
- 70 ml of milk
- 1 tbsp of butter, melted to serve
- 250 g of greek yogurt
- 1 bunch of mint, chopped
- 0.5 cucumber
- 2 red chillies, sliced at the angle, no need to deseed
- 1 handful of crispy onions
- 2 onions, coarsely chopped
- 2 tsp of chilli powder
- 6 boneless and skinless chicken thighs, each cut into 3 pieces
- 0.5 bag of fresh spinach
- 1 tbsp of masala paste
- 1 pack of microgreens
- 11.5 tbsp of vegetable oil
Method
Step 1
In a food processor blitz the onions, oil, garlic and ginger to a smooth paste. In a bowl, mix the cumin, coriander, turmeric, garam masala, chilli powder and salt.Step 2
Heat 3 tbsp vegetable oil in a pot over a medium heat then add the onion, garlic, ginger and cook. Add the spice mix and heat until aromatic. Add the diluted tomato paste, tandoori masala paste and stir. Increase the heat and cook for 1 minute. Reduce the heat and add the chicken. Cover and simmer until the chicken is tender, around 12-15 minutes. Add the spinach. If it’s too thick, add a bit of water. Simmer for 1 minute. Add the coriander and lemon juice and season.Step 3
For the rice, rinse under cold water until the water runs clear. In a large pan heat the oil then cook the mustard seeds, curry leaves, cloves, cardamom, and lemon rind, until the seeds start to pop. Put the rice in a pan and then cover with water and add salt. Bring to a boil and then cover with a lid and reduce the heat. Leave to simmer for 12-15 minutes then turn off the heat and rest for 5 minutes. Remove the lid and fluff the rice. Add the lemon juice and coriander and stir. Place a tea towel over the rice and put the lid on top.Step 4
For the naan, sift the flour and salt into a bowl and make a well. In a jug beat the egg, sugar, milk and 70ml water. Pour into the well and incorporate the flour. Tip the dough onto a floured surface and knead until smooth. Rest until needed. Once rested, shape into 2 balls and roll out.Step 5
Heat your grill to high. Heat a frying pan as hot as you can on the hob. Once hot, place a naan onto the pan. Cook until the naan starts to bubble. Then place the pan under the grill and wait for the naan to puff up and cook. Remove from the grill and brush with melted butter and sprinkle over coriander to serve.Step 6
Add the yoghurt to a bowl with mint, coriander, 1/2 tsp salt and cucumber, mix well. Top the finished dish with sliced chillies, microgreens, and crispy onions.