Chicken Saag (Chicken Palak) Recipe
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
426 kcal
-
Course
Main Course
-
Cuisine
Indian
Chicken Saag (Chicken Palak) Recipe
Description
Chicken Saag, also known as Chicken Palak, centers on tender chicken thighs cooked in a flavorful spinach curry with a smooth onion and spice puree. The recipe starts by softening onions and blending them with broth and ground spices to form the curry base. A spice mix featuring fenugreek, garam masala, and cardamom gives depth, while fresh ginger and garlic add brightness when sautéed. The chicken cooks in this fragrant sauce, together with spinach that softens and infuses the dish with its characteristic color and nutrient boost.
The preparation method balances slow cooking steps to develop gentle sweetness in the onions and a well-rounded spice profile, while ensuring the chicken remains juicy. The curry's texture is creamy from the pureed base, with tender chicken and leafy spinach integrated. Adjustments like using fresh spinach require more cooking time to fully wilt, and cayenne pepper can be modified to tune the heat level.
Chicken Saag pairs well with steamed rice or Indian breads such as naan or roti, making it suitable for a comforting lunch or dinner. Its rich spices and wholesome ingredients make it a warming, flavorful option in a home-cooked meal repertoire.
If ground fenugreek is unavailable, substitute with mustard powder or yellow mustard seeds for a similar flavor note.The cayenne pepper amount controls spiciness, so adjust based on your heat preference.For fresh spinach, use about half a pound, removing tough stems and chopping finely; increase cooking time by 3-4 minutes to allow wilting.
Ingredients
For the base
- 2 onion yellow/brown
- 2 tablespoons neutral cooking oil vegetable/canola, generic cooking oil
- ½ cup broth - chicken/vegetable
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
For the spice mix
- 2 teaspoons ground coriander
- 1½ teaspoon fenugreek see note 1, ground
- 1½ teaspoon garam masala
- 1 teaspoon cumin ground
- ½ teaspoon paprika sweet
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon Turmeric
- ¾ teaspoon ground cardamom
- ¼ teaspoon cayenne pepper - see note 2
For the curry
- 1 inch ginger piece
- 2 cloves garlic
- 2 tablespoons neutral cooking oil vegetable/canola, generic cooking oil
- 1 tablespoon tomato paste or tomato puree
- 2 tablespoons water
- 1 lb chicken thighs
- 1 cup spinach thawed (-see note 3, frozen, chopped
Instructions
Make the curry base
- Peel and roughly chop the onions2 onions
- In a large pan, heat the oil until shimmering.2 tablespoons oil
- Add the onions and cook over medium heat until soft and golden in color. (About 10 minutes)
- Transfer the onions and oil to a blender, add the broth, ground cumin, ground coriander, and puree until smooth.½ cup / 240 ml broth½ teaspoon ground cumin½ teaspoon ground coriander
To make the curry
- Combine the spice mix ingredients in a small bowl and set to one side.2 teaspoons ground coriander1½ teaspoon ground fenugreek1½ teaspoon garam masala1 teaspoon ground cumin½ teaspoon sweet paprika½ teaspoon salt½ teaspoon turmeric¾ teaspoon / ¼ teaspoon ground cardamon¼ teaspoon cayenne pepper
- Peel and grate the ginger and garlic.1 inch / 2.5 cm piece of ginger2 cloves garlic
- Heat the oil in a large pan (you can use the same pan you cooked the onions in, no need to wash it)2 tablespoons / 3 tablespoons oil
- Add the ginger and garlic and cook over low heat for 2 minutes.
- Add the combined spices, tomato paste, and water. Then stir to combine.1 tablespoon tomato paste/tomato puree2 tablespoons water
- Add in the onion base and cook over medium-high heat for 5-7 minutes until thick and darkened in color.
- While the base is cooking, chop the chicken into bitesize chunks.1 lb / 450 g chicken thighs
- Add the chicken and cook for 10-15 minutes until just cooked.
- Add the defrosted spinach (no need to drain) and stir to combine with the sauce.1 cup / 150 g frozen chopped spinach
- Serve immediately.
Notes
- If ground fenugreek is not available, mustard powder or yellow mustard seeds can be used instead.
- Adjust cayenne pepper quantity to control the curry's spiciness according to preference.
- When using fresh spinach, remove tough stems and chop finely; cook an additional 3 to 4 minutes to fully wilt the leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 676mg | 28% |
| Potassium | 508mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4915IU | 98% |
| Vitamin C | 7mg | 8% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
