Chicken Saag
Savor the rich and wholesome flavors of Chicken Saag, a classic Indian dish that combines tender chicken breast with vibrant, nutrient-packed spinach in a fragrant medley of spices. This one-pot recipe layers warm cumin seeds, golden caramelized onions, fiery green chilies, and freshly grated ginger for a depth of aroma, then simmers the chicken to perfection in a savory tomato-based sauce. Finished with the earthy complexity of garam masala and coriander powder, this dish strikes a perfect balance of bold flavors and comforting earthiness. Ready in just one hour, Chicken Saag is a nutritious, flavor-forward meal that pairs beautifully with steamed basmati rice or flaky, buttery naan bread. Ideal for weeknight dinners or special occasions, this recipe is a must-try for lovers of Indian cuisine!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 12 ounces fresh spinach
- 1 large onion
- 4 pieces garlic cloves
- 1 inch ginger
- 1 medium tomato
- 2 pieces green chilies
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
- 1 cup water
Instructions
Wash the spinach thoroughly under running water and chop it coarsely. Set aside.
Cut the chicken breast into 1-inch cubes and set aside.
Finely chop the onion, garlic, and ginger. Chop the tomato and slice the green chilies.
Heat oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 10 seconds.
Add the chopped onion to the pan and sauté until golden brown, about 5-6 minutes.
Stir in the chopped garlic, ginger, and green chilies. Cook for another 2 minutes until fragrant.
Add the chopped tomato and turmeric powder. Cook for 3-4 minutes until the tomato softens.
Add the chicken cubes to the pan, stirring well to coat with spices. Cook for about 5-7 minutes until the chicken is browned on all sides.
Add the chopped spinach to the pan. Stir to combine, then cover and cook for about 5 minutes, allowing the spinach to wilt and release moisture.
Sprinkle coriander powder, garam masala, and salt over the mixture. Mix well.
Pour in the water, stirring to combine. Bring the mixture to a gentle simmer.
Cover and cook on low heat for an additional 15-20 minutes, until the chicken is cooked through and the flavors meld.
Taste and adjust salt or spices as needed.
Serve hot with rice or naan.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5313 mg | 231% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 21.4 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
