Chicken Saag (Spinach Curry)

Chicken Saag, also known as Chicken Saagwala, is a deeply comforting and nutritious North Indian curry made with tender chicken simmered in a rich, spiced spinach-based gravy.

“Saag” refers to leafy greens—most commonly spinach—slow-cooked with aromatic spices, garlic, ginger, and onions to form a luscious, earthy sauce. This dish beautifully balances robust Indian spices with the natural freshness and mild bitterness of spinach.

What makes Chicken Saag special is its ability to feel both indulgent and healthy at the same time. It’s creamy without always relying heavily on cream, rich without being greasy, and packed with nutrients from leafy greens.

Why I Love This Recipe

I love Chicken Saag because it delivers powerful flavors while still feeling clean, nourishing, and balanced. The earthy spinach pairs beautifully with juicy chicken, garlic, and warm spices to create a curry that’s comforting without being heavy.

It’s one of those dishes that tastes even better the next day, making it perfect for meal prep. Plus, it’s a great way to enjoy leafy greens in a truly delicious form.

Why It’s a Must-Try Dish

• Packed with iron, protein, and nutrients
• Balanced mix of healthy greens and rich spices
• Comforting yet light on the stomach
• Restaurant-style flavor at home
• Perfect for both everyday meals and special dinners
• Great way to include spinach in your diet

Recipe Overview

Category	Details
Course	Main Course
Cuisine	North Indian / Punjabi
Preparation Time	25 minutes
Cooking Time	40 minutes
Total Time	1 hour 5 minutes
Servings	4 servings
Calories per Serving	~380–450 calories

Ingredients

For Marinating the Chicken

• 700 g boneless chicken (thigh or breast), cut into cubes
• ½ cup yogurt (curd)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste

For the Saag (Spinach Base)

• 400–450 g fresh spinach (palak)
• 2 cups water (for blanching)
• 2 green chilies
• 1 inch ginger

For the Curry Base

• 3 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 2 medium tomatoes, puréed
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• ½ tsp kasuri methi (optional)
• Salt to taste

For Creaminess (Optional)

• 3–4 tbsp fresh cream or
• 8–10 cashews, soaked and blended

For Garnish

• Fresh cream swirl
• Julienned ginger
• Butter or ghee drizzle

Cooking Directions (Quick Overview)

1. Marinate chicken.
2. Blanch and purée spinach.
3. Prepare onion-tomato masala.
4. Cook marinated chicken in masala.
5. Add spinach purée and simmer.
6. Finish with cream and garam masala.

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
2. Add chicken cubes and coat well.
3. Let it marinate for 20–30 minutes.

Step 2: Prepare the Spinach Purée

4. Wash spinach thoroughly.
5. Boil water and blanch spinach for 2 minutes.
6. Transfer immediately to ice-cold water.
7. Blend spinach with green chilies and ginger to a smooth purée.

Step 3: Prepare the Masala Base

8. Heat oil or ghee in a heavy pan.
9. Add cumin seeds.
10. Add chopped onions and sauté till golden.
11. Add ginger-garlic paste and cook for 2 minutes.
12. Add tomato purée and cook until oil separates.

Step 4: Add Spices

13. Add coriander powder, cumin powder, and salt.
14. Cook spices for 1–2 minutes.

Step 5: Cook the Chicken

15. Add marinated chicken.
16. Cook on medium heat for 10–12 minutes, stirring occasionally.

Step 6: Add Spinach Purée

17. Add prepared spinach purée.
18. Mix well and simmer for 8–10 minutes.
19. Add cream or cashew paste if using.

Step 7: Final Touch

20. Sprinkle garam masala and kasuri methi.
21. Simmer 2 minutes.
22. Turn off heat and garnish.

How to Serve

Serve Chicken Saag hot with:

• Butter naan
• Tandoori roti
• Plain basmati rice
• Jeera rice

Side accompaniments:

• Onion salad
• Lemon wedges
• Cucumber raita

Recipe Tips

✔ Always blanch spinach before blending to preserve color
✔ Do not overcook spinach purée after adding
✔ Use chicken thighs for juicier texture
✔ Add cream at the very end on low heat
✔ A small butter or ghee tempering enhances flavor

Variations (Detailed)

1. Punjabi Style Chicken Saag

Use mixed greens like spinach, mustard leaves, and fenugreek.

2. Creamy Restaurant-Style Saag

Increase cream and add a small butter tadka at the end.

3. Chicken Saag Without Cream

Use only onion-tomato and spinach for a lighter version.

4. Saag with Bone-in Chicken

Adds deeper flavor but increases cooking time.

5. Keto Chicken Saag

Skip onions and tomatoes; rely on cream and spices.

Freezing & Storage

• Refrigerator: 3–4 days in airtight container
• Freezer: Up to 2 months
• Reheating: Low heat with a splash of water or cream

Special Equipment Needed

• Heavy-bottom pan or kadhai
• Blender or hand blender
• Mixing bowls
• Measuring spoons
• Slotted spoon

FAQ

Q: Can I use frozen spinach?
Yes, thaw fully and blend before using.

Q: Why does my saag turn dark?
Overcooking spinach causes discoloration.

Q: Can I skip cream?
Yes, it still tastes great without it.

Q: Is Chicken Saag healthy?
Yes, it’s rich in protein, iron, and vitamins.

Q: Can I make it in advance?
Absolutely—flavors improve overnight.

Conclusion

Chicken Saag (Spinach Curry) is the perfect fusion of nutrition, comfort, and bold Indian flavors. With tender chicken simmered in a beautifully spiced green gravy, this dish is both indulgent and wholesome. Whether you’re serving it for a cozy family dinner or preparing it for guests, Chicken Saag brings warmth, richness, and authentic Indian taste straight to your table. It’s a must-have recipe for anyone who loves balanced, hearty curries with a healthy twist.