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A classic North Indian curry where tender chicken pieces are simmered in a luscious, spiced spinach gravy. This wholesome and flavorful dish, also known as Palak Chicken, is perfect with hot rotis or naan for a comforting meal.
For 4 servings
Prepare the Spinach Puree
Marinate the Chicken
Cook the Base Masala
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A classic North Indian curry where tender chicken pieces are simmered in a luscious, spiced spinach gravy. This wholesome and flavorful dish, also known as Palak Chicken, is perfect with hot rotis or naan for a comforting meal.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 420.13 calories per serving with 29.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Combine and Finish the Curry
Garnish and Serve
Replace the chicken with 400g of paneer cubes. Lightly pan-fry the paneer in 1 tsp of ghee until golden and add it to the gravy along with the spinach puree.
Substitute curd with a plant-based yogurt (like coconut or cashew) for the marinade and use full-fat coconut cream instead of fresh cream at the end. Use chickpeas or firm tofu instead of chicken.
Use 500g of boneless lamb, cut into cubes. Increase the cooking time for the meat in step 4, simmering it until tender before adding the spinach.
Spinach is a powerhouse of nutrients, providing a significant amount of iron, which is crucial for energy production, as well as vitamins A, C, and K, which support vision, immunity, and bone health.
Chicken is an excellent source of lean protein, essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
The combination of garlic, ginger, turmeric, and other spices contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system and fight off infections.
A typical serving of this Chicken Saag (around 1 cup or 375g) contains approximately 350-450 calories. The exact count depends on the type of chicken used (thighs vs. breast) and the amount of ghee and cream added.
Yes, Chicken Saag is a very nutritious dish. It's an excellent source of lean protein from chicken, and it's packed with iron, vitamins A, C, and K, and antioxidants from the spinach. The spices used also offer various health benefits.
'Palak' specifically means spinach, so Palak Chicken is made only with spinach. 'Saag' is a broader term for leafy greens and can include a mix of spinach, mustard greens, fenugreek leaves, or bathua. However, in many restaurants, the terms are used interchangeably for the spinach-based version.
Absolutely! Chicken Saag tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Yes, it freezes well for up to 2 months. For best results, freeze it before adding the fresh cream, as dairy can sometimes separate upon reheating. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if needed.
To increase the heat, you can add more green chillies along with the onions, or increase the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra kick.