5 from 4 votes
Chicken Saag
Spinach takes centre stage in this delicious mild, creamy Chicken Saag curry. A beautifully fragrant and lightly spiced sauce clings to juicy chicken pieces. It's full of earthy green goodness.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
Calories:
661 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 14 oz baby spinach leaves 400g
- 3 tbsp vegetable oil
- 3 onion peeled, halved and thinly sliced
- 4 garlic peeled and chopped, cloves
- 1 tbsp ginger (peeled and chopped)
- 5 cardamom pods
- 1 cinnamon stick (about 5")
- ½ cup tomato passata (or blended tomatoes)
- 1 tsp cumin powder
- 2 tsp coriander powder
- ½ tsp chilli powder
- 1 tsp salt
- 1.8 lb chicken thighs 800g (boneless & skinless, cut into chunks)
- ½ cup Greek yoghurt (plain)
- 1 tsp garam masala
- ½ cup whipping cream optional, also called double cream
Instructions
- Using 1 tbsp water, sauté the spinach with the lid on for 1-2 minutes until wilted. Remove from the heat and cool for a few minutes. Place on a clean tea towel, gather up and squeeze out some of the excess water.Using a stick blender or blender, puree until smooth. Set aside.
- In a large pan, using 2 tbsp of the oil over a moderate heat, fry the onion, garlic and ginger for 5-6 minutes until golden and soft.Remove to a jug and blend using a stick blender or add to a blender and blend until smooth. Set aside.
- Add the remaining 1 tbsp of oil the the pan over a moderate heat add the cardamom and cinnamon. Let them sizzle for about 30 seconds before adding the tomato, cumin, coriander and chilli powder.Simmer the tomato for 1-2 minutes to reduce and become a thick paste.
- Add the chicken, yoghurt and the onion puree and stir to combine.
- Add around 1½ cups of water and bring to a simmer. Reduce the heat to low and simmer gently (partially covered) for 35 minutes.
- After 35 minutes, stir in the spinach puree and bring back to a simmer (uncovered). Cook for 5 minutes then remove from the heat.
- Sprinkle over the garam masala and stir well.
- *Optional* Stir in the cream and you're good to go!
Cup of Yum
Notes
- Spinach: To prevent your curry from becoming watery, remove excess water from fresh, frozen, or canned spinach by gently squeezing it using a clean tea towel.
- Cream: Adding a drizzle of cream at the end enhances the sauce's richness. While it adds calories, using a low-calorie cream can provide similar results. It's an essential in my opinion, but for a healthier option, the choice is yours.
- Pureeing: Blending the spinach and onions creates a smooth texture in the sauce. However, you can opt to chop the spinach instead and skip pureeing the onions for a more rustic texture in the chicken saag.
- Serving Suggestions: To enhance the flavors of chicken saag, consider adding a light cream drizzle and vibrant pomegranate seeds, creating a beautiful contrast to the spinach sauce. Enjoy it with fluffy basmati rice or accompany it with Indian breads like roti, chapati, naan, or paratha.
- Storage: For refrigeration, store the curry in airtight containers, and it will remain fresh for 4-5 days. Alternatively, chicken saag freezes well. Store it in airtight containers for 3+ months. When reheating in the microwave, ensure it is heated thoroughly, stirring occasionally, and add water if the sauce becomes too dry.
Nutrition Information
Calories
661kcal
(33%)
Carbohydrates
21g
(7%)
Protein
42g
(84%)
Fat
46g
(71%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
17g
(85%)
Trans Fat
0.2g
(10%)
Cholesterol
235mg
(78%)
Sodium
856mg
(36%)
Potassium
1336mg
(28%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
10161IU
(203%)
Vitamin C
39mg
(43%)
Calcium
229mg
(23%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 661
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 21g | 7% |
| Protein | 42g | 84% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 235mg | 78% |
| Sodium | 856mg | 36% |
| Potassium | 1336mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 10161IU | 203% |
| Vitamin C | 39mg | 43% |
| Calcium | 229mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.