Chicken Saag Paneer with Miso & Chickpeas
A flavorful twist on classic saag paneer, this dish blends warming spices, creamy coconut milk, and umami-rich miso for a satisfying meal.
Ingredients:
1 lb chicken breast or thighs, cut into bite-sized pieces
1 tbsp olive oil or ghee
1 medium onion, diced
3 cloves garlic, minced
1-inch piece of ginger, grated
1 tsp curry powder
½ tsp cumin
½ tsp turmeric
½ tsp garam masala (optional, for extra warmth)
1 tbsp miso paste
1 can (15 oz) chickpeas, drained and rinsed
1 can (13.5 oz) coconut milk
1 tbsp lemon juice
4 cups fresh spinach (or kale)
6 oz paneer, cubed - see substitutions below
Salt & pepper to taste
Red pepper flakes (optional, for heat)
Cooked basmati rice or naan, for serving
Instructions:
Sear the Chicken: In a large pan or skillet, heat the oil over medium heat. Add the chicken and season with salt and pepper. Sear for about 5 minutes until golden brown. Remove and set aside.
Sauté the Aromatics: In the same pan, add the onion, garlic, and ginger. Cook for 3–4 minutes until fragrant. Stir in the curry powder, cumin, turmeric, and garam masala, cooking for another 30 seconds to toast the spices.
Simmer the Sauce: Add the miso paste, chickpeas, and coconut milk. Stir well to combine, then return the chicken to the pan. Simmer for 10 minutes.
Wilt the Greens: Stir in the spinach and let it cook down for 2–3 minutes. Add the lemon juice and adjust seasoning to taste.
Crisp the Paneer: While the curry simmers, heat a separate pan with a little oil. Sear the paneer cubes for 2–3 minutes on each side until golden brown.
Finish & Serve: Stir the crispy paneer into the dish, top with red pepper flakes if using, and serve over rice or with naan.
If you have trouble finding Paneer here are some other choices:
Halloumi – Similar in texture and can be pan-fried like paneer. Slightly saltier but holds up well in the dish.
Extra-Firm Tofu – Press out excess moisture, cube, and pan-fry for a plant-based alternative. You can also marinate it in a little lemon juice and salt for extra flavor.
Feta Cheese – Not ideal for frying, but crumbled feta adds a creamy, tangy element to the dish. Add it at the end for the best texture.
Ricotta Salata or Queso Fresco – These cheeses have a mild, firm texture and can work as a substitute, though they don’t sear as well as paneer.
Mozzarella (Low-Moisture, Firm Block) – Can be cubed and pan-fried, though it melts more easily than paneer.
Or, try making it yourself:
How to Make Homemade Paneer
Ingredients:
4 cups whole milk
2 tbsp lemon juice (or white vinegar)
Pinch of salt (optional)
Instructions:
Heat the Milk: In a saucepan, bring the milk to a gentle boil over medium heat, stirring occasionally.
Add the Acid: Once the milk starts boiling, reduce heat to low and stir in the lemon juice (or vinegar). The milk will curdle within a minute.
Strain the Curds: Line a strainer with cheesecloth and pour the curdled milk through it. Rinse with cold water to remove any tangy taste.
Press the Paneer: Gather the cheesecloth into a bundle and squeeze out excess liquid. Place it under a heavy object (like a pan or book) for 30 minutes to firm up.
Use or Store: Once set, cut into cubes and use it in your Chicken Saag Paneer!
Enjoy!
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