Chicken Saag (Chicken with Spinach)

If you like spinach you will love this flavorful Chicken Saag recipe. This is a popular Norh Indian dish where tender boneless pieces of chicken are cooked in a creamy spinach sauce. Saag refers to common leafy green vegetables.

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Serves 4

  • 8 oz/225 g fresh spinach leaves
  • 8 skinless chicken thighs pieces
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp, finely grated ginger
  • 1-2 green chilies
  • 4 tbsp water
  • 4 cloves
  • 4-6 cardamom seeds
  • ½ tsp grated cinnamon stick
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp chili powder
  • 1 tsp turmeric
  • 1 tsp paprika powder
  • 8 black peppercorns
  • ½ cup water
  • 1-2 bay leaves
  • 4 tbsp yogurt or heavy cream, half and half plus extra to garnish
  • 2 tomatoes, chopped
  • salt to taste
  • 4 tbsp oil

How to make Chicken with Spinach (Chicken Saag):

  1. Clean the spinach and place the spinach in a large pan with just little hot water to cover it and blanch/cook for 3 minutes, or until wilted.
  2. Transfer to a food processor or blender, add the green chili, ginger, garlic and water. Process until smooth. (The other option is just add chopped blenched spinach when the chicken is nearly cooked).
  3. Heat the oil in the pan. Add the peppercorns and bay leaf and cook over low heat, stirring constantly, for 1-2 minutes.
  4. Add the onion, stir fry for few minutes, then add finely chopped garlic and ginger. Cook stiring it on medium heat for 7 minutes or until gold.
  5. Add the tomatoes and cook for 3 minutes breaking them up with a wooden spoon.
  6. Add the chili powder and salt to taste.
  7. Stir in the spinach mixture. Add some water and simmer for 5 minutes.
  8. Finally, add the chicken and stir well, then cover and simmer for 30 minutes, or until tender and coked through.
  9. Add the yogurt, or cream, 1 tbsp at a time, stirring well after, for and additional 5 minutes. Serve immediately garnished with cream, julienne ginger, coriander leaves.

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