Saag Kofte (made with chicken)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 286.1
  • Total Fat: 17.0 g
  • Cholesterol: 100.1 mg
  • Sodium: 947.5 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 18.8 g

View full nutritional breakdown of Saag Kofte (made with chicken) calories by ingredient
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A versatile Indian dish that goes great with pasta, rice or bread, and has lots of great veggies!
Recipe adapted from "Cuisines of India"
A versatile Indian dish that goes great with pasta, rice or bread, and has lots of great veggies!
Recipe adapted from "Cuisines of India"

Number of Servings: 6


    For Meatballs:
    1 # ground chicken (originally made with lamb)
    1 cup fresh cilantro leaves and upper stems
    1 garlic clove
    1/4 inch piece of ginger
    salt to taste
    1/4 tsp ground black pepper
    1/2 tsp garam masala (spice mixture)
    1 tsp fennel seeds
    1 egg
    2 slices white bread
    2-3 Tbsp oil - to fry in

    For Sauce:
    1 pkg (10 oz) frozen spinach, thawed and drained
    1 cup diced onions
    1 cup diced bell pepper
    2 cups diced canned or fresh tomatoes, drained
    1 1/4 cups water
    2 tbsp vegetable oil
    1/2 tsp cumin seeds
    1/4 tsp cayenne pepper
    1/2 tsp tumeric
    1/2 tsp ground coriander seed
    1/2 tsp cround cumin seeds
    salt to taste
    1 garlic clove, minced or grated
    1/4 inch piece of ginger, minced or grated
    4 Tbsp plain yogurt (not non-fat), beaten slightly
    1/2 tsp garam masala


For meatballs:
1. In food processor, mince the coriander, garlic & ginger. Add the seasonings, egg and bread. Mix thouroghly, then add chicken and pulse to incorporate. Chill for 1 hour to allow mixture to firm up a bit.
2. Form mix into walnut sized meatballs. Approx 24-30. Brown in oil on allsides and set aside.
(could possibly spray lightly with oil and bake in oven) You do not need to cook the meatballs all the way through - they will finish cooking in the sauce

For Sauce:
1. Thaw the frozen spinach and wring out any excess water. Chop it finely, but not pureed. Sautee the spinach, peppers and oinions in the remaining oil from the meatballs
2. Heat the additional oil in a new skillet. Add the whole cumin seeds, and after a few seconds, the ground cumin and corainder, cayenne, turmeric and salt. Add the minced garlic and ginger and sautee briefly. Add the yogurt and stir continuously until all the moisture has evaporated and the oil appears around the edges (about 5 minutes).
3. Add the spinach, onions and peppers, and the tomatoes and 1 cup of water, then stir in the meatballs. Cover and bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring occasionally until most of the liquid is reduced. Mix in the garam masala and serve over rice or pasta, or with bread.

Number of Servings: 6

Recipe submitted by SparkPeople user EDEROSIER01.

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