Chicken Saag Easy Authentic Recipe

Chicken is simmered in a creamy spinach sauce. Sounds exotic? Don’t worry; it is super easy to make. This curry is full of flavor and loaded with nutrients. You will always find some version of this spinach curry at any Indian restaurant. But I can assure you, that this homemade version is better than any take-out! My daughter loves everything saag, so I make multiple versions – Palak Paneer, Saag Paneer, Sarson ka Saag, Saag Aloo, and Vegan Palak Tofu.

Watch How to Make Chicken Saag (Chicken Spinach Curry)

What is Chicken Saag?

“Saag” is a Punjabi term used for leafy green preparations. These could be made with spinach, mustard greens, chard, etc. We are cooking chicken along with the spiced leafy greens to make chicken saag curry. I used spinach in this Chicken Saag, but feel free to use other greens you like. This curry is a healthy way to incorporate leafy greens into your regular meals. This curry is referred to by many names at restaurants – Palak Chicken, Murgh Saag, Chicken Saagwala, and also, Chicken Tikka Saag. Love Spinach? Check out this collection of 21 Indian Spinach Recipes.

Saag Chicken Ingredients

Spinach: The star ingredient of this dish. You can use baby spinach or regular spinach. You can also use a combination of greens such as kale, chard, mustard greens, or rapini, along with spinach. Chicken: Use boneless, skinless chicken thighs for the best juicy results. You can also use chicken breasts or chicken tenders if you prefer. Onion: It gives the dish a sweet and spicy taste and is also the base for the curry. I prefer to use yellow onions when making this curry. Tomato: Adds a tangy and slightly sweet flavor to the dish. Ginger and Garlic: Adds a spice kick and lots of flavor to the curry. Spices: Use basic spices such as turmeric, red chili powder, coriander powder, salt, and garam masala. Ghee and/or Oil: I use a combination of ghee and oil when making saag. You can replace ghee with your favorite oil to make this curry dairy-free. Cream: It gives the dish a rich, creamy texture and balances the heat. Replace with cashew cream or coconut milk to make this curry dairy-free. You can also skip cream completely, and the curry will still be delicious.

How to Make Chicken Saag?

There are two main steps in making the curry – Blanch and puree the spinach, and make the curry.

Preparation

Clean and trim spinach leaves. Wash them thoroughly under cold water. Prepare the chicken and cut it into 1 1/2-inch pieces. Dice or puree the onions based on your preference. If you like a smooth saag, then puree the onion. Puree the tomato. Set aside.

Blanch & Puree Spinach

Boil water in a large pot. Add spinach leaves to it and let it boil for 2-3 minutes. Using a slotted spoon, remove the spinach leaves from the water and transfer them to an ice bath for a couple of minutes. Remove spinach from the ice bath, squeeze out extra liquid, and transfer to a blender. Blend to a coarse paste. It is good to have a little bit of texture to the pureed spinach.

Make the Curry

In a skillet, heat the oil and ghee. Then, add the cumin seeds and let them sizzle. Add the onion puree and saute until it turns golden in color. Add ginger and garlic and saute for another minute. Add the tomato puree and spices and saute for a few minutes until the oil leaves the sides of the pan.

Add the chicken and saute until it changes color on the outside. Add the spinach mixture to the pan. Mix well, then cover with a lid and cook until the chicken is cooked through. If needed, add water to adjust the consistency. (Note: it is important to cover with a lid, as there could be splutters when the spinach cooks)

Remove the lid and give the curry a stir. Add the garam masala and, if using, cream to the curry. Cook for another couple of minutes.

Saag Chicken is ready to be served. It is delicious served with makki ki roti or naan!

Instant Pot Chicken Saag

I have made this a quick, one-pot recipe when cooking in the instant pot.

Start the instant pot on saute mode and add the oil, cumin, ginger, and garlic. Then add in the chopped onions and sauté for a few minutes. The ingredients can be cut into large pieces as we are going to blend them later. Add the chopped tomato and spices and stir them with the onions. Add water and deglaze the pot (this is important for newer versions of the instant pot). Then, add the spinach leaves and place the chicken on top of the spinach leaves. Cook on manual or high-pressure mode for 8 minutes.

When the instant pot beeps, quick release the pressure manually. Remove the chicken pieces on the top and keep them aside. Then, use the immersion blender to blend the ingredients in the pot to a smooth puree. You can also use a normal blender to blend and then transfer the saag back to the instant pot. If needed, cut the chicken pieces to the desired size and transfer them back to the saag in the pot.

Simmer for a few minutes so the chicken is mixed well with the greens. Use a glass lid when simmering, as there could be some splutters when spinach boils. Chicken Saag is ready to be enjoyed with naan or rice.

How to Serve Chicken Saag?

This palak chicken is best served with naan or homemade roti. But you can also enjoy it with jeera rice or peas pulao. Saute the aromatics: When cooking this curry in a pan, I suggest patiently sauting the onions until golden. Then, saute the other aromatics. This is what adds a ton of flavor to this curry. Make it Spicy: To add more heat to this spinach chicken curry, add 1-2 green chili peppers. You can add the green chili when pureeing the spinach. If using an instant pot, add green chili peppers along with the onions at the start. Tomato: I used fresh tomato puree in this recipe. You can also replace it with 1 tablespoon of tomato paste. This curry is low-carb or keto, so if you want to keep your meal low-carb, pair chicken saag with cauliflower rice. This curry pairs beautifully with cucumber raita and kachumber salad to round out the amazing Indian dinner.

How to Store?

You can store leftover saag in an airtight container for up to 3 days in the refrigerator. In my opinion, saag tastes even better the next day. Don’t hesitate to pack it for your lunch at work. This curry will also freeze well for up to two months. To reheat, first thaw it overnight in the refrigerator. Then heat it in the microwave or in a pan on the stovetop.

Can Chicken Saag be Made Ahead of Time?

You can surely make this dish a day before and have it ready if entertaining. Another way to save time is to have blanced and pureed spinach ready in your refrigerator or freezer. Enjoy the goodness of spinach and chicken in this hearty and healthy recipe. Give this recipe a try, and I am sure you are going to love it as much as we do!