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Delicious easy Saag Chicken curry with spinach and tender chicken pieces served in a bowl.

Chicken Saag

A comforting Indian spinach curry made with chicken, spices, and a creamy spinach sauce that's easy to prepare and deliciously satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 425
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless chicken thighs or breasts, cut into bite size pieces Thighs are recommended for juiciness.
  • 4 cups Spinach, fresh or frozen If using fresh, wilt it before blending.
  • 1 medium Onion, finely chopped Browning the onion enhances flavor.
  • 2 cloves Garlic, minced Fresh is best.
  • 1 tbsp Ginger, minced Fresh is best but paste works in a pinch.
  • 1 cup Tomatoes or tomato puree Just a little for balance.
  • 1 cup Plain yogurt or a splash of cream Optional, but adds richness.
  • 2 tbsp Neutral oil or ghee For cooking the onions.
Spices
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • 1 tbsp Turmeric
  • 1 tbsp Garam masala Added at the end for aroma.
  • 1 tsp Chili powder Adjust to taste.
  • to taste Salt To taste.
Finishing touches
  • 1 tbsp Lemon juice Optional squeeze at the end.

Method
 

Preparation
  1. If using fresh spinach, wilt it in a pan with a splash of water, then cool slightly. If using frozen, thaw and squeeze out extra water before blending into a smooth puree.
  2. In a large pan, heat oil or ghee. Add chopped onion and cook until golden. Take your time here for maximum flavor.
  3. Stir in garlic and ginger, cooking for about 30 seconds. Add cumin, coriander, turmeric, and chili powder, stirring quickly to bloom the spices.
Cooking
  1. Add chicken and salt. Cook until the outside is no longer pink, then stir in tomatoes or tomato puree and let it simmer for a few minutes.
  2. Pour in the spinach puree, adding water if it's too thick. Simmer gently until the chicken is tender, about 10 to 15 minutes.
  3. Turn off the heat and stir in garam masala. For added richness, incorporate yogurt or cream. Adjust salt to taste and finish with a squeeze of lemon.

Notes

This dish pairs well with Basmati rice, naan, cucumber yogurt (raita), quick pickled onions, or a simple side salad. It retains flavor well for 3 to 4 days in the fridge.