Saag Chicken is the ultimate combo of tender chicken and creamy spinach gravy packed with aromatic spices. It’s wholesome, hearty, and downright DELISH! Pair it with roti or rice, and you’ve got an Indian meal that’s as satisfying as it is nutritious.
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Saag (or Saagwala) Chicken, Palak Chicken, or Palak Murgh is a popular Indian curry in which "Saag" refers to leafy greens like spinach, mustard greens, and bathua (wild spinach). I like using spinach in this recipe because it’s super easy to find all year round! This dish brings together tender chicken cooked in a luscious spinach gravy infused with aromatic spices, finished with a touch of heavy cream and Kasoori methi for that classic North Indian restaurant-style flavor!
The result is a savory, slightly tangy curry perfect for pairing with Parathas or Basmati Rice. Trust me, you’ll want this on repeat!
Unlike my other Instant Pot Indian Recipes, I prefer making this dish on the stovetop to maintain the fresh green color of the final dish. This family-favorite dinner recipe is a staple in my kitchen, and I hope it finds a special place in yours too!
More Restaurant Favorite Chicken Recipes: Chicken Tikka Masala, Chicken Vindaloo, Chicken Karahi, Achari Chicken.
Ingredients
Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you’ll need for the recipe, ensuring you know exactly what to gather before you start.
- Spinach - Fresh spinach leaves give the best flavor and texture. Frozen spinach can be used in a pinch, but the color will not be as vibrant.
- Chicken - boneless thighs are ideal for this curry, ensuring the chicken remains moist and tender.
- Onion & tomato - yellow onion and fresh tomato add an aromatic and tangy base to the curry
- Ginger, garlic, and green chili - fresh garlic and ginger add depth and complexity to curry. Garlic adds a savory, slightly pungent flavor, ginger brings a warm flavor and green chili adds a touch of heat.
- Spices - cumin seeds, turmeric, coriander powder, and garam masala add earthy flavors, warmth, and aroma to the curry.
- Heavy Cream - balances the spicy-tangy flavors of the final dish, you can also use homemade cashew cream as an alternative.
How to Make Saag Chicken
- Heat 6 cups of water in a saucepan over high heat. Add the spinach and blanch just until the spinach wilts.
- Add 2 cups of ice and 2 cups of water to a bowl. Scoop out the spinach and add to the bowl with iced water.
- Squeeze out all the water from the spinach and add it to the blender. For a smoother sauce, blend the spinach thoroughly. For a more rustic texture, pulse the spinach until you get the desired texture.
- Blitz onion, tomato, garlic, ginger, and green chilies in a blender to make a coarse puree. Note: Avoid blending into a smooth puree, as this can intensify the raw onion flavor and overpower the curry's balance.
- Heat ghee in a medium saucepan. Add cumin and allow it to sizzle for 30 seconds.
- Add onion tomato paste, turmeric powder, coriander powder, and half of the salt, and cook for 6 to 8 minutes or until the oil separates.
- Add chicken, garam masala, and remaining salt and mix well.
- Cook covered for 7 to 8 minutes or until the chicken is fully cooked.
- Add pureed spinach and mix well. Cook uncovered until the curry comes to a gentle boil.
- Garnish with cream and Kasoori methi. Mix gently and serve hot.
Serving
Serve hot saag chicken with Roti, Parathas, or Naan with a side of Pickled Onions or Cucumber Raita. For a gluten-free meal pair it with Jeera rice or Indian Spiced Cauliflower Rice.
Storing
Allow any leftover saag chicken to completely cool down, then refrigerate in an airtight container for up to 3 days. To reheat, simply microwave for a couple of minutes or until heated through.
More Easy Chicken Curry Recipes
Recipe
Saag Chicken {Classic Spinach and Chicken Curry}
Ingredients
- 1 lb fresh spinach rinsed well
- 1.5 lbs chicken thighs skinless boneless, cut into 2 inch pieces
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion cut into quarters
- 1 plum tomato cut into quarters
- 8 garlic cloves
- 2 inch ginger root diced
- 2 green chilies
- ¼ teaspoon turmeric powder
- 2 teaspoons coriander powder
- 2½ teaspoons kosher salt
Garnish
- 1 teaspoon garam masala
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- ¼ cup heavy cream
Instructions
- Heat 6 cups of water in a saucepan over high heat. Add the spinach and blanch just until the spinach wilts.
- Add 2 cups of ice and 2 cups of water to a bowl. Scoop out the spinach and add to the bowl with ice water.
- Squeeze out all the water from the spinach and add it to the blender. For a smoother sauce, blend the spinach thoroughly. For a more rustic texture, pulse the spinach until you get the desired texture.
- Blitz onion, tomato, garlic, ginger, and green chilies in a blender to make a coarse puree Note: Avoid blending into a smooth puree, as this can intensify the raw onion flavor and overpower the curry's balance.
- Heat ghee in a medium saucepan. Add cumin seeds and allow it to sizzle for 30 seconds.
- Add onion tomato puree, turmeric powder and coriander powder, half of the salt and cook for 6 to 8 minutes or just until the oil starts to separate.
- Add chicken, garam masala, and remaining salt and mix well. Cook covered on medium heat for 7 to 8 minutes or until the chicken is fully cooked.
- Add pureed spinach and mix well. Cook until the curry comes to a gentle boil.
- Garnish with cream and Kasoori methi.
Dr. Tess Thomas says
Can the sauces be made ahead of time? The spinach sauce and the onion etc pulse?
Archana Mundhe says
Yes! I often blanch and puree spinach ahead of time. You can also make the onion tomato puree ahead of time. I would keep them seperate in the refrigerator until you are ready to cook.
Bern says
Best Saag Chicken I’ve ever had!!!
Archana Mundhe says
Thank you Bern!!
Kambham Bharathi says
Good recipe very nice blog