Chicken Saag


  • 1/4 teaspoon cayenne 
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2″ pieces
  • 18oz frozen chopped spinach
  • 2 teaspoons coconut oil
  • 1 medium onion, diced
  • 5 garlic cloves, minced
  • 2 inch ginger, peeled and minced
  • 3/4 cup plain greek yogurt
  • 1/2-3/4 cups mozzarella 


  1. Combine spices in a small dish. 
  2. In a large bowl, mix the spices with the raw chicken. Place chicken in fridge until needed.
  3. Put the frozen spinach into a large pan with 1/3 cup water. Over medium heat, cook spinach until most of the liquid has gone making sure to stir occasionally. 
  4. Meanwhile, heat the coconut oil in a large skillet over medium-high heat. Add diced onions and cook until they begin to brown. 
  5. Stir in the minced garlic and cook for 30 seconds, until fragrant.
  6. Add the spiced chicken and cook until the chicken is cooked through, stirring often. 
  7. Stir in spinach and ginger and cook for 5 minutes. 
  8. On low heat, stir in the yogurt and let it cook for a few minutes.
  9. Sprinkle mozzarella on top and let sit until melted.
  10. Serve over rice and/or with garlic naan. 

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.


Slow Cooked Chicken Tikka Masala


  • 2 lbs chicken breasts, cut into 1½-inch chunks
  • 1 large onion, diced
  • 4 garlic cloves, pressed 
  • 1 (29 oz.) can of tomato sauce
  • 1 tablespoon Garam masala
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin 
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1 tablespoons olive oil
  • 2 bay leaves

30 Minutes Before Serving

  • 1 cup / 250 ml heavy cream (or coconut milk)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice


  1. Lightly spray crockpot with nonstick cooking spray olive oil. 
  2. In a large crock-pot, combine all ingredients through olive oil. With a large large spatula, stir to combine.
  3. Place two bay leaves on top of the mixture.
  4. Cover and cook 8 hours on low or 4 hours on high.
  5. Once cooked, in a small bowl combine heavy cream and cornstarch. Gently stir mixture into the crockpot. Cook an additional 20 minutes to thicken.
  6. Finally stir in lemon juice.
  7. Serve with brown or white rice and garlic naan.

Thanks to the original recipe found here.