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Chicken Saag

Maria G. Brooks
Chicken Saag is a flavorful and nutritious Indian dish featuring tender chicken pieces simmered in a creamy, spiced spinach gravy.
This dish balances aromatic spices, rich textures, and vibrant greens, making it a healthy yet indulgent meal.
It pairs beautifully with naan, roti, or basmati rice, making it a perfect dish for a comforting homemade dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Large Mixing Bowl – For marinating the chicken
  • 1 Large Pot – For blanching the spinach
  • 1 Blender or Food Processor – To puree the spinach
  • 1 Large Pan or Skillet – For cooking the chicken and saag
  • 1 Wooden Spoon or Spatula – For stirring the curry

Ingredients
  

For the Chicken

  • 500 g boneless chicken thighs or breast, cut into bite-sized pieces
  • ½ cup plain yogurt
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp salt

For the Saag (Spinach Gravy)

  • 4 cups fresh spinach washed and chopped
  • 2 green chilies chopped
  • 1 large onion finely chopped
  • ½ cup tomato puree
  • 5 cloves garlic minced
  • 1- inch piece ginger minced
  • ¼ cup heavy cream or yogurt

Spices & Seasonings

  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp red chili powder
  • ¼ tsp black pepper
  • 2 tbsp butter or ghee

Instructions
 

Step 1: Marinate the Chicken

  • In a bowl, mix the chicken, yogurt, turmeric, garam masala, and salt.
  • Let it marinate for at least 30 minutes (or up to 2 hours for better flavor).

Step 2: Blanch and Blend the Spinach

  • Bring a pot of water to a boil and add the chopped spinach.
  • Boil for 2 minutes, then transfer to a bowl of ice water to retain its bright green color.
  • Blend the spinach with green chilies into a smooth puree and set aside.

Step 3: Cook the Chicken

  • Heat 1 tbsp oil or ghee in a pan over medium heat.
  • Add cumin seeds and let them sizzle. Then, sauté onions until golden brown.
  • Stir in garlic, ginger, and tomato puree, cooking until the oil separates.
  • Add the marinated chicken and cook for 10–12 minutes, stirring occasionally.

Step 4: Prepare the Saag Gravy

  • Lower the heat and add the blended spinach to the pan.
  • Stir well, ensuring the chicken is evenly coated.
  • Add cream or yogurt and let it simmer for 5–7 minutes.

Step 5: Finish and Serve

  • Sprinkle garam masala on top for extra depth.
  • Garnish with fresh cilantro and a drizzle of butter or ghee.
  • Serve hot with naan, roti, or basmati rice.

Notes

  • For extra richness, add a spoonful of cashew paste to the gravy.
  • Make it dairy-free by using coconut milk instead of yogurt and cream.
  • Use bone-in chicken for deeper flavor, but adjust the cooking time accordingly.
  • Don’t overcook the spinach, as it can turn dark and lose its vibrant green color.
  • Adjust spice levels to your preference by adding or reducing green chilies and red chili powder.
Keyword Chicken Saag