Saag Chicken
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
6 steps. 45 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces with curd, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
- c.Mix thoroughly to ensure the chicken is evenly coated.
- d.Set aside to marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
- 2
Step 2
- a.Prepare the Spinach Purée
- b.Bring a large pot of water (about 8 cups) to a rolling boil. Add 1 tsp of salt.
- c.Add the fresh spinach leaves and blanch for 2-3 minutes until they are just wilted.
- d.Immediately drain the spinach and transfer it to a bowl of ice-cold water. This 'shocking' process stops the cooking and preserves the vibrant green color.
- e.Once cooled, squeeze out as much excess water from the spinach as possible.
- f.Transfer the squeezed spinach and green chilies to a blender and blend into a smooth purée. Do not add any extra water.
- 3
Step 3
- a.Sauté Aromatics and Masala
- b.Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and bay leaf. Let them sizzle for about 30 seconds.
- c.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn soft and golden brown.
- d.Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- e.Add the tomato purée, the remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder.
- f.Cook this masala on medium-low heat for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
- 4
Step 4
- a.Cook the Chicken
- b.Add the marinated chicken to the pan with the masala.
- c.Increase the heat to medium-high and sear the chicken for 4-5 minutes, stirring to brown it lightly on all sides.
- d.Reduce the heat to low, cover the pan, and let the chicken cook for 10-12 minutes until it is about 80% cooked through.
- 5
Step 5
- a.Combine and Simmer
- b.Pour the prepared spinach purée into the pan with the chicken. Add the remaining 1 tsp of salt and 0.5 cup of water.
- c.Stir everything together until well combined.
- d.Bring the curry to a gentle simmer, then cover and cook on low heat for another 10-12 minutes, or until the chicken is fully cooked and tender (internal temperature of 165°F or 74°C).
- 6
Step 6
- a.Finish and Garnish
- b.Turn off the heat. Stir in the heavy cream, ghee, and garam masala.
- c.Crush the kasuri methi between your palms and sprinkle it over the curry. Mix gently.
- d.Let the curry rest for 5 minutes to allow the flavors to meld.
- e.Garnish with fresh ginger juliennes before serving. Serve hot with naan, roti, or basmati rice.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanching spinach in boiling water and then shocking it in ice water is key to preserving its vibrant green color.
- 2For a more tender and flavorful dish, use bone-in chicken pieces or chicken thighs instead of breast.
- 3To achieve an authentic Punjabi flavor, you can use a mix of spinach and mustard greens (sarson).
- 4Don't overcook the spinach puree, as it can turn dark and lose its fresh flavor.
- 5Sautéing the onions until golden brown is crucial for developing the deep, savory base of the curry.
- 6The curry tastes even better the next day as the flavors have more time to meld together.
- 7For a richer flavor, add a tablespoon of cashew paste along with the powdered spices to thicken the gravy.
- 8Adjust the number of green chilies to control the spice level. For a milder version, deseed the chilies before blending.
Adapt it for your goals.
Vegetarian
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.
Dairy FreeDairy-Free
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.
Different GreensDifferent Greens
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).
With LambWith Lamb
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.
Why this is on our healthy list.
Rich in Protein
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.
Iron & Vitamin Powerhouse
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.
Boosts Immunity
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.
Supports Bone Health
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.
Frequently asked questions
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.