Chicken Saag ( Chicken and Spinach Curry )
Simple and delicious classic Indian chicken and spinach curry, Chicken Saag recipe made with tender chicken thigh, spinach, and flavourful curry sauce. Serve with plain rice, naan, or chapati. Healthy and delicious Indian curry dinner the whole family can enjoy!
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Servings: 4
Calories: 403kcal
Equipment
- 1 Large pot/pan
Ingredients
- 400 grams Chicken thigh Boneless chicken thigh or breast, Cut medium bite-size pieces. ( About 14 oz )
- 100 grams Spinach Washed and drained, Cut thin slices or chopped. ( About 3.5 oz ) see details in note
- 2-3 Shallot onions Cut thin slices or finely chopped
- 1 tbsp Garlic paste Or grated garlic
- 1-2 Tomato
- ½ tbsp Ginger paste Or grated ginger
- 2-3 Green chilli Cut thin slices ( Optional )
- 2 tbsp Ghee Or unsalted butter
- 2 tbsp Cooking oil
- 1½ tsp Salt or salt to taste
- 1 cup Water Warm water ( About 240ml ) add more water if needed.
Spices
- 4-5 pods Green cardamom Lightly crushed
- 1 tsp Cumin seeds Jeera/jeera seeds
- 1 stick Cinnamon
- 1 tsp Kasuri methi Dried fenugreek leaves
- 1 tsp Coriander powder
- 1 tsp Kashmiri chilli powder or regular chilli powder mild/hot
- ½ tsp Turmeric powder
- 1½ tsp Garam masala Or curry powder
- 1 tsp Coriander powder
Instructions
- Heat the pan to medium heat, add ghee and cooking oil. Once the oil is hot and the ghee is melted, add cinnamon stick, cardamom pods, and cumin seeds.
- Let the spices sizzle for a few seconds and add the onion slices and cook until soft and translucent. Then add the garlic paste, ginger paste, and green chillies. Stir it well until the onions are light golden brown, then add the tomatoes.
- Cook until the tomatoes are soft and the oil starts to separate. Then add the chicken pieces, salt, and ground spices ( Kashmiri chilli powder, turmeric, coriander powder, and 1 tsp of garam masala ).
- Combine everything well and continue cooking for 2-3 minutes with medium heat. Then add water and bring it to a simmer. Close the lid and continue to cook for another 15-20 minutes or until the chicken is tender. ( Stir occasionally and add more water if needed. )
- Now add half of the spinach and stir everything well. Once the spinach is soft, add the rest of the spinach and combine well with the rest of the ingredients.
- Sprinkle a half teaspoon of garam masala and dried fenugreek leaves. Cook for 1-2 minutes or until the spinach is cooked through and the curry sauce reach to your desire consistency. ( Make a taste test and add more salt and water if needed. )
- Serve immediately with fluffy basmati rice, naan, or chapati.
Video
Notes
- Can you store the leftover chicken saag? Yes, you can cook it ahead and keep it in the air-tight container and store it in the fridge for up to 2-3 days. To freeze it, allow the saag curry to cool down completely, then transfer it to the freezer-safe bag or container and freeze it for later use. It usually lasts in the freezer for a couple of months.
- How to reheat it? You can reheat it in the microwave in the microwave-safe container or reheat it in the pot over the stovetop until piping hot. Add a splash of water if needed.
- Is this dish spicy? Chicken and spinach curry is a medium hot curry but you can adjust the spiciness by using mild or hot chillies to your preference.
- Nutritional facts are calculated approximately per serving, without rice or naan and it can be varied by a number of different factors.
Nutrition
Calories: 403kcal | Carbohydrates: 14g | Protein: 19g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 1065mg | Potassium: 506mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2590IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 3mg
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