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Tender chicken pieces simmered in a vibrant, creamy spinach gravy. This Punjabi classic is rich with aromatic spices, making it a hearty and flavorful main course perfect with naan or roti.
For 4 servings
Marinate the Chicken
Prepare the Spinach Purée
Sauté Aromatics and Masala
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Tender chicken pieces simmered in a vibrant, creamy spinach gravy. This Punjabi classic is rich with aromatic spices, making it a hearty and flavorful main course perfect with naan or roti.
This punjabi recipe takes 65 minutes to prepare and yields 4 servings. At 459.79 calories per serving with 44.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Combine and Simmer
Finish and Garnish
Replace the chicken with 400g of paneer cubes or boiled chickpeas. If using paneer, lightly fry the cubes before adding them at the final simmering stage.
Use a plant-based yogurt (like coconut or almond) for the marinade. Omit the heavy cream or substitute with full-fat coconut milk or cashew cream. Use oil instead of ghee for finishing.
For a more traditional 'Sarson da Saag' flavor profile, use a mix of 300g spinach and 200g mustard greens (sarson). You can also add a small amount of bathua (chenopodium).
Substitute chicken with 500g of boneless lamb pieces. The cooking time will need to be increased significantly to ensure the lamb is tender; pressure cooking the lamb first is recommended.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Spinach is loaded with iron, which helps transport oxygen in the blood and prevent anemia. It's also a great source of vitamins A, C, and K, supporting vision, immune function, and bone health.
The combination of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits that help strengthen the immune system and fight off infections.
Spinach is an excellent source of Vitamin K and calcium, while yogurt provides additional calcium, both of which are crucial for maintaining strong and healthy bones.
Yes, Saag Chicken can be a very healthy dish. It's rich in protein from chicken and packed with iron, vitamins A, C, and K from spinach. To make it healthier, you can reduce the amount of ghee and cream or use a low-fat yogurt for the marinade.
A typical serving of Saag Chicken (around 310g) contains approximately 350-450 calories. The exact number depends on the cut of chicken used (thighs vs. breast) and the amount of oil, ghee, and cream included.
Absolutely. Thaw about 300g of frozen chopped spinach completely and squeeze out all the excess water before blending it into a purée. You can skip the blanching and shocking steps.
Yes. For the marinade, use a plant-based yogurt like coconut or almond yogurt. Omit the heavy cream at the end or substitute it with a splash of full-fat coconut milk or cashew cream for a similar creamy texture. Use oil instead of ghee.
Store leftover Saag Chicken in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave until piping hot.
Bitterness can sometimes come from the spinach, especially if it's overcooked. Ensure you only blanch it for 2-3 minutes. A small pinch of sugar or a larger squeeze of lemon juice at the end can help balance any slight bitterness.