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Chicken Saag Recipe

Chicken Saag

A classic Indian chicken curry cooked in a vibrant, spiced spinach gravy with ginger, garlic, and aromatic spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Spinach Cooling 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Spinach Puree
  • 300 g fresh spinach leaves washed thoroughly, stems removed
  • 1 cup ice water for cooling the blanched spinach
Chicken and Marinade
  • 600 g boneless skinless chicken thighs, cut into 3 cm / 1.2-inch pieces
  • 1/2 tsp turmeric powder
  • 1/2 tsp kashmiri red chili powder or mild paprika for color
  • 1/2 tsp salt
Curry Base and Spices
  • 2 tbsp cooking oil or ghee, divided
  • 1 medium onion very finely chopped
  • 1 tbsp ginger-garlic paste or equal parts grated ginger and garlic
  • 1 medium tomato finely chopped
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp kashmiri red chili powder adjust to taste
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi dried fenugreek leaves, crushed
  • 2 tbsp heavy cream optional, for finishing

Equipment

  • 1 Large deep skillet or Kadai Used for searing the chicken and simmering the curry.
  • 1 Blender or Food Processor For pureeing the blanched spinach greens smoothly.
  • 1 Medium pot For blanching the spinach leaves.
  • 1 Slotted spoon To transfer spinach to the ice bath.

Method
 

  1. Bring a medium pot of water to a rolling boil. Add the washed spinach leaves and submerge them completely. Boil for 1 to 2 minutes until just wilted but still bright green. Use a slotted spoon to transfer the spinach immediately into a bowl of ice water to stop the cooking. Once cool, drain the spinach, gently squeeze out excess water, and blend it in a food processor or blender with 1 to 2 tablespoons of water until you get a smooth puree. Set aside.
  2. Toss the chicken pieces with the turmeric, first portion of Kashmiri red chili powder, and first portion of salt. Heat 1 tablespoon of cooking oil or ghee in a large deep skillet or kadai over medium-high heat. Add the chicken pieces in a single layer and sear for 3 to 5 minutes, turning occasionally, until light golden on all sides. The chicken should not be fully cooked through yet. Transfer the chicken and any juices to a plate and set aside.
  3. Reduce the heat to medium and add the remaining 1 tablespoon of oil or ghee to the same skillet. Add the finely chopped onion and cook for 6 to 8 minutes, stirring frequently, until soft and golden brown. Add the ginger-garlic paste and sauté for another 1 minute until fragrant and the raw smell disappears.
  4. Stir in the finely chopped tomato, coriander powder, cumin powder, second portion of Kashmiri red chili powder, and second portion of salt. Cook for 4 to 5 minutes, mashing the tomatoes with your spoon, until they soften completely and the oil begins to separate from the sides of the mixture.
  5. Return the seared chicken and any accumulated juices to the skillet. Pour in the prepared spinach puree and stir well to combine. Cover the skillet, reduce the heat to medium-low, and simmer gently for 8 to 10 minutes. Stir occasionally to prevent sticking. Check that the chicken is fully cooked and tender; a meat thermometer inserted into the thickest piece should read 74°C (165°F).
  6. Uncover the skillet, stir in the garam masala and crushed kasuri methi. Simmer uncovered for 1 minute. Turn off the heat and stir in the heavy cream, if using, to create a smooth, rich finish. Taste and adjust salt if needed. Serve hot.

Notes

For a spicier curry, you can blend 1 or 2 small green chilies directly with the blanched spinach greens.
If the gravy becomes too thick during simmering, stir in 2 to 3 tablespoons of warm water to adjust the consistency.
Be careful not to boil the curry vigorously once the spinach puree is added to preserve its vibrant green color.