Chicken Saag
Tender chicken simmered in a smooth spinach gravy with onion, tomato, ginger, and warm spices. This homestyle North Indian curry is rich, comforting, and made to scoop up with roti or serve beside a small portion of rice.
For 4 servings
- boil · ~7 min
Cook the spinach.
1.Bring water to a boil in a pot.2.Add spinach and cook just until wilted and tender, 2 to 3 minutes.3.Cool slightly, then blend to a smooth puree.TIPDo not overcook the spinach or it can lose its fresh color. - saute · ~9 min
Cook the onion and spices.
1.Heat oil in a kadai over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add onion and cook until light golden, 6 to 7 minutes.4.Add ginger, garlic, and green chili, then cook for 1 minute. - saute · ~7 min
Make the masala base.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook until the masala looks thick and glossy, 2 minutes.TIPIf the masala sticks, splash in a little water instead of adding more oil. - saute · ~6 min
Brown the chicken.
Add chicken pieces to the masala and mix well so every piece is coated. Cook on medium heat for 5 to 6 minutes, stirring now and then, until the chicken loses its raw look.
- simmer · ~15 min
Simmer with the spinach puree.
Add the spinach puree and mix well. Pour in the remaining water, cover, and simmer on low heat for 12 to 15 minutes until the chicken is cooked through and the gravy thickens.
TIPBone-in chicken stays juicier and adds more flavor to the saag. - garnish
Finish with garam masala.
Sprinkle garam masala over the curry and stir for 1 minute on low heat.
- serve
Serve hot.
Serve Chicken Saag hot with roti, naan, or a small bowl of rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the spinach only until just wilted; overcooking dulls both the color and the fresh saag flavor.
- 2Cool the spinach slightly before blending so the puree stays smooth and doesn’t turn watery.
- 3Cook the onions to light golden, not deep brown, or the gravy can taste too sweet and lose its fresh green character.
- 4Let the tomato masala turn thick and glossy before adding chicken; this prevents a raw tomato taste in the final curry.
- 5Brown the chicken in the masala until the raw pink color is gone, which helps it hold flavor during simmering.
- 6Simmer on low once the spinach puree goes in; high heat can split the gravy and mute the spinach taste.
- 7This curry often tastes even better the next day after the chicken and saag have had time to meld in the fridge.
Adapt it for your goals.
Boneless
Use boneless chicken thigh pieces for quicker cooking and easier serving while keeping the curry juicy.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want a hotter, more assertive saag.
methi saagMethi-saag
Replace part of the spinach with fresh fenugreek leaves for a deeper, slightly bitter North Indian saag flavor.
dairy richDairy-rich
Stir in a spoon of cream at the end for a softer, richer gravy that mellows the spinach.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry filling and satisfying, helping turn the spinach gravy into a complete meal.
Leafy Greens in Every Bite
Spinach brings the benefits of dark leafy greens along with color, body, and earthy flavor to the curry.
Moderate Oil Cooking
The recipe relies on a small amount of oil and uses the spinach puree for body instead of a heavy cream base.
Frequently asked questions
Yes. Thaw it, squeeze out excess water, then blend and use it in place of the blanched fresh spinach.
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