on Dec 14, 2021 If you’re a sucker for Indian food, or just someone who enjoys spinach, definitely give this recipe a shot. You will be pleasantly surprised at how the simplest of ingredients can turn into such a splendid chicken curry. The tender chunks of chicken, soak up the flavours of spinach and spices, making it a winning dish.
Reasons You’ll Love This Dish
You will be amazed at just how easy it is to make, despite the long list of ingredientsIt’s a great way to incorporate greens into your family’s diet (if they’re otherwise picky eaters)Spinach is so nutritious – known for its anti-inflammatory properties and is high in fibre tooThe palak chicken is a gluten-free recipe, and also makes for a yummy keto-friendly mealMake ahead because it actually tastes better the next day!You can team it with basmati rice, garlic kulcha or roti
Ingredients for Saag Chicken
Here are some of the main ingredients you’ll need for this palak chicken curry:
Chicken – Skinless, bone-in chicken marinated in salt, red chilli powder, and kasuri methi to flavour it from within. You could also use boneless chicken tenders cut into bite-sized cubes but the cooking time will vary slightlyKasuri Methi – Basically dried fenugreek – a must have ingredient if you cook Indian food. Helps round off the flavours in Indian curries and also adds a mild smokiness. A little goes a long wayGreens – Baby spinach, or trimmed regular spinach – sauteed and pureed. Coriander is also used for colour, freshness and added flavour. As an alternative, you could also use other dark leafy greens like kale or mustard (rai saag).Aromatics & Spices – Bayleaf, cinnamon, whole spices, ginger garlic pasteYoghurt & Cream – Thick, unflavoured yoghurt for that rich & creamy consistency; Top it off with cooking cream (optional) Oil – Personally, I like the taste and pungency that mustard oil adds to this dish, but feel free to use any oil that works for you
Step by Step Recipe – Saag Chicken
- Heat the remaining mustard oil in the pan and add jeera, cloves, green cardamom, black cardamom, cinnamon stick and bayleaf. Saute the spices for a minute or so till fragrant
- Add chopped onions and ginger garlic paste and saute till the onions and soft and traslucent
- Add chopped tomatoes, coriander powder and salt.
- Cover and cook till the tomatoes are soft and pulpy
- Add the whisked curd and keep mixing till the oil separates, about 2-3 minutes.
- Add chicken and toss in the gravy for 2-3 minutes. Mix well to combine. Add water and cover and cook for 20 minutes.
- Once the chicken is cooked, add the spinach mixture and garam masala. Mix well and cook for 2-3 minutes and take it off the flame.
- Add fresh cream and crushed kasuri methi. Serve hot.
Richa’s Top Tips To Make The Best Saag Chicken
Saag is a punjabi term that refers to a combination of greens, typically mustard, kale, spinach & coriander. Although this recipe uses spinach and coriander, you could substitute it for the greens you get locally too. I also like to use mustard leaves and methi leaves (fenugreek) in this recipeFrozen Spinach: You can replace fresh spinach with frozen spinach, just make sure to thaw and squeeze out the excess liquid thoroughly.Most recipes require you to blanch the greens which is a time-consuming process. Instead for this recipe, we just sauté them. I feel sautéing retains the flavour in this recipe better, and keeps the colour a nice, bright greenThe green paste/sauce can be made ahead of time and put away in the refrigeratorThis gravy would taste great with other meats like – lamb, fish or beef too. The saag lamb, in particular, is a favourite in the north.This can easily be made vegetarian or vegan by replacing the chicken with paneer or tofu respectively. Saag paneer is another favourite! Chicken saag gets better over time, making it perfect for leftover lunches or dinnersStorage: Store the cooled curry in an airtight box and refrigerate. It stays well for up to 4 days. The curry freezes well too. Once cooked, let the curry cool down completely. Transfer it into an airtight box and freeze for up to 6 months.Some recipes use cashew cream, along with curd to dial up the flavour, and give it a richer consistency
Watch the Recipe Video
More Indian Chicken Curry Recipes
Dhaba Style Chicken CurryEasy Chicken Curry For Beginners Slow Cooker Chicken Curry Chicken Korri RottiRestaurant Style Butter Chicken Masala Karahi Chicken Chicken Kali Mirch Mughlai Chicken
