Saag Chicken
Dive into the rich, hearty flavors of Saag Chicken, a classic North Indian dish that beautifully blends tender chicken pieces with a velvety spinach puree. This vibrant curry is infused with aromatic spices like cumin, garam masala, and turmeric, enhanced by the subtle heat of green chilies and the tang of fresh lemon juice. The recipe strikes the perfect balance of nutrition and indulgence, as nutrient-packed spinach complements the protein-rich chicken. Prepared with a base of sautéed onions, tomatoes, and creamy yogurt, this dish delivers layers of bold, earthy flavors that pair wonderfully with naan, roti, or fragrant basmati rice. Perfect for a cozy family dinner or a flavorful addition to your weekly meal rotation, Saag Chicken is a wholesome, gluten-free delight that's as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into bite-sized pieces)
- 300 grams Fresh spinach leaves
- 3 tablespoons Oil or ghee
- 1 medium Onion (finely chopped)
- 2 medium Tomato (finely chopped or pureed)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 small Green chilies (slit or finely chopped)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Plain yogurt (whisked)
- 120 milliliters Water
- 1 tablespoon Lemon juice
- 1 teaspoon Fenugreek leaves (optional, for garnish)
Instructions
Wash the spinach leaves thoroughly under running water. Blanch them in boiling water for 2-3 minutes, then transfer to an ice bath to retain their vibrant green color. Drain and blend into a smooth puree. Set aside.
Heat the oil or ghee in a deep pan or skillet over medium heat. Add the cumin seeds and let them splutter for 30 seconds.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and green chilies. Cook for 1-2 minutes until fragrant.
Add the finely chopped or pureed tomatoes. Cook until the oil separates from the mixture, about 8-10 minutes.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine.
Toss in the chicken pieces and cook for 7-10 minutes, stirring occasionally, until they are lightly browned and partially cooked.
Lower the heat and add the whisked yogurt. Stir continuously to prevent curdling and cook for 2-3 minutes.
Pour in the spinach puree and mix well. Add water to adjust the consistency and bring to a simmer.
Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Add garam masala and lemon juice. Stir to combine and simmer for an additional 2 minutes.
Garnish with fenugreek leaves if using. Serve hot with naan, roti, or basmati rice.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3057 mg | 133% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 16.7 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 572 mg | 44% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4131 mg | 88% | |
*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.
