Saag Chicken | Palak Chicken Recipe

Palak chicken or saag chicken is a celebration of winter, but really an all season dish because it works with any greens you have on hand.  This dish is also popularly known as saag murgh or lasooni palak chicken, and is one of my favourite everyday curries to whip up. 

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. 

• You will be amazed at just how easy it is to make, despite the long list of ingredients
• It’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 too
• The palak chicken is a gluten-free recipe, and also makes for a yummy keto-friendly meal
• Make 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 slightly
• Kasuri 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 way
• Greens -  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 paste
• Yoghurt & 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

1. Marinate chicken in kasuri methi, chilli powder and salt. Set aside for 15-20 minutes while you prep everything else
2. Heat a teaspoon or two of mustard oil and add ginger and green chillies. Saute for a minute or two till fragrant
3. Add spinach and coriander leaves and toss well
4. Cover and cook for a few minutes till the leaves wilt. Turn off the flame and cool completely
5. Transfer the spinach coriander mixture to the blender
6. Add a little water if required and blend to a smooth paste

7. 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

8. Add chopped onions and ginger garlic paste and saute till the onions and soft and traslucent

9. Add chopped tomatoes, coriander powder and salt.

10. Cover and cook till the tomatoes are soft and pulpy

11. Add the whisked curd and keep mixing till the oil separates, about 2-3 minutes.

12. Add chicken and toss in the gravy for 2-3 minutes. Mix well to combine. Add water and cover and cook for 20 minutes.

13. 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.

14. Add fresh cream and crushed kasuri methi. Serve hot.

Richa’s Top Tips

• 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 recipe
• Frozen 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, we just saute them here. I feel sauteeing retains the flavour in this recipe better, and keep the colour a nice, bright green
• The green paste/sauce, can be made ahead of time, and put away in the refrigerator
• This 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 dinners
• Storage: 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

More Indian Chicken Curry Recipes

Just realised that when I was putting together this grid that I have a whopping collection of 9 Amazing Chicken Curry recipes for you to try and they are all soooo good I couldn't pick a favourite!

Watch the Recipe Video

Saag Chicken

This is a quick and easy, weekday chicken curry where you can throw in any greens you have on hand - I generally use palak or spinach. The end result will always be a lip smacking chicken curry that you'll be licking off your plate.

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: North Indian

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 people

Calories: 346kcal

Author: Richa

Ingredients

Marinade

• ▢ 500 Grams Chicken skinless, bone-in, cut into 2 inch pieces, commonly known as 'curry cut' in India
• ▢ ½ Teaspoon Chilli Powder or paprika
• ▢ 1 Teaspoon Kasuri Methi
• ▢ ½ Teaspoon Salt

Saag Paste

• ▢ ¼ Cup Mustard Oil divided
• ▢ 1 Tablespoon chopped Ginger
• ▢ 1 bunch Spinach approx 130 grams
• ▢ ¼ Cup Coriander Leaves
• ▢ 2 Green Chillies

Gravy

• ▢ 1 Teaspoon Jeera
• ▢ 2 Cloves
• ▢ 2 Green Cardamom
• ▢ 1 Black Cardamon
• ▢ 1 inch Cinnamon Stick
• ▢ 1 Bayleaf
• ▢ ¾ cup finely chopped Onion
• ▢ 1 Tablespoon Ginger Garlic Paste
• ▢ 1 ½ Tablespoon Coriander Powder
• ▢ ¾ Teaspoon Salt
• ▢ 1 cup finely chopped Tomatoes
• ▢ ¼ Cup whisked Curd or Greek Yogurt
• ▢ ½ - ¾ Cup Water
• ▢ ½ Teaspoon Garam Masala
• ▢ 1 Teaspoon roasted Kasuri Methi optional
• ▢ 2 Tablespoons Fresh Cream optional

Instructions

Marinade

• Combine all the marinade ingredients in a bowl and set aside for at least thirty minutes. It can also be refrigerated overnight.

Saag Paste

• Heat a teaspoon of oil in a pan and add chopped ginger and green chillies. Saute for a minute and add coriander and spinach. Cover and cook till the spinach wilts. Allow it to cool.
• Blend to a coarse a paste. If necessary, add a teaspoon or two of water.

Gravy

• Heat remaining oil in a kadai and add jeera. Once the jeera starts spluttering, add whole spices (black and green cardamom, cinnamon, cloves, bayleaf) and saute for a minute or until fragrant.
• Add onion and ginger garlic paste. Saute till the onions soften, about 2-3 minutes.
• Add tomatoes, coriander powder and salt. Cook till tomatoes become pulpy and mushy, about 3-4 minutes.
• Add the whisked curd and keep mixing till the oil separates, about 2 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.

Video

Notes

• 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 recipe
• Frozen 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, we just saute them here. I feel sauteeing retains the flavour in this recipe better, and keep the colour a nice, bright green
• The green paste/sauce, can be made ahead of time, and put away in the refrigerator
• This 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 dinners
• Storage: 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

Nutrition

Calories: 346kcal | Carbohydrates: 13g | Protein: 16g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 927mg | Potassium: 813mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8676IU | Vitamin C: 36mg | Calcium: 150mg | Iron: 4mg

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