Slow-cooked chicken and spinach in a spiced, creamy curry, this Crockpot Saag Chicken is cozy, simple, and great with rice or naan. Everything goes into the slow cooker, and the yogurt is stirred in at the end. Perfect for make-ahead dinners.
by CookedCuration
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**Ingredients:**
* 1 lb boneless, skinless chicken thighs, cut into chunks
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 1-inch piece ginger, grated
* 1 green chili, slit lengthwise
* 10 oz frozen chopped spinach (thawed and squeezed dry)
* 2 tsp garam masala
* 1½ tsp ground cumin
* ½ tsp ground coriander
* ½ tsp turmeric
* 1 tsp paprika
* ½ tsp cayenne pepper (optional)
* 1–1½ tsp salt, to taste
* 2 tbsp oil or ghee
* ½ cup plain yogurt (plus more for garnish)
* 1 tsp kasuri methi (optional)
* ½ lemon, juiced
* Fresh cilantro for garnish
**Instructions:**
1. Add the chicken, onion, garlic, ginger, green chili, spinach, garam masala, cumin, turmeric, paprika, cayenne, salt, and oil or ghee to the slow cooker. Stir well to coat everything in the spices.
2. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
3. In the last 15–20 minutes, stir in the yogurt and crushed kasuri methi. Mix gently.
4. Finish with lemon juice, cilantro, and yogurt.