Chicken Saag (Instant Pot & Stovetop)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
327 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Saag (Instant Pot & Stovetop)
Description
Chicken Saag is prepared by first blanching spinach leaves briefly, then cooling and pureeing them to retain some texture. The chicken thighs are cut into pieces for even cooking. Onions and tomatoes are pureed or diced depending on desired sauce texture. Spices including turmeric, coriander powder, and Kashmiri chili powder are sautéed with onion, garlic, and ginger to create a fragrant base. The chicken cooks in this masala along with water, then is combined with the spinach puree to create the rich saag sauce.
The flavor balances earthiness from the spinach with the aromatic spiced tomato-onion mixture. The texture is creamy while maintaining some leafy texture from the pureed spinach. Optional cream added at the end can enrich the sauce further.
This dish can be enjoyed with rice or flatbreads as a flavorful main course. The Instant Pot method allows a hands-off approach, while the stovetop method offers control over texture and color.
Notes mention that alternative greens like chard, mustard greens, or kale can replace spinach with good results. Fresh tomato puree is used, but tomato paste is a suitable substitute. For Instant Pot cooking, chopping can be coarser since ingredients are pureed after cooking. Cooking times may vary if using chicken breast or if the chicken isn’t yet tender, requiring additional cooking.
Ingredients
- 10 ounces spinach aka Palak
- 1 lb chicken thighs boneless and skinless
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds aka Jeera
- 1" inch ginger grated
- 6 cloves garlic minced
- 1 large onion about 10 ounces
- 1 small tomato
- 1/4 cup water
- 1 teaspoon garam masala
- 2 tablespoon cream optional
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 2 teaspoon coriander powder dhaniya powder
- 1 teaspoon Kashmiri red chili powder mild
- 1 teaspoon salt
Instructions
- Clean and trim spinach leaves. Wash them thoroughly under cold water.
Stovetop Method
- Prepare the chicken and cut it into 1 1/2 inch pieces. Dice or puree the onions based on your preference. If you like a smooth saag, then puree the onion. Puree the tomato. Set aside.
- Boil water in a large pot. Add spinach leaves to it and let it boil for 2-3 minutes.
- Using a slotted spoon, remove the spinach leaves from the water and transfer them to an ice bath for a couple of minutes. Remove spinach from the ice bath, squeeze out extra liquid, and transfer to a blender. Blend to a coarse paste. It is good to have a little bit of texture to the pureed spinach.
- Heat a skillet on medium heat. Add the oil and ghee, and let them heat for 30 seconds. Add the cumin seeds and let them sizzle.
- Add the onion puree and saute for 6-7 minutes until they are golden in color. Add ginger and garlic and saute for another minute.
- Add the tomato puree and spices and saute for 2-3 minutes.
- Add the chicken, and saute for 5-6 minutes until the chicken changes color.
- Add the spinach mixture to the pan. Mix well, then cover with a lid and cook for about 8 minutes. Stir in between at least once. If needed, add water to adjust the consistency.
- Remove the lid and give the curry a stir. Add the garam masala and if using, cream to the curry. Cook for another couple of minutes.
- Saag Chicken is ready to be served!
Instant Pot Method
- Chop the onion and tomato into small pieces.
- Start the instant pot in SAUTE mode and heat oil and ghee in it. Add cumin seeds and saute for 30 seconds
- Add the onions, ginger, and garlic. Saute for a couple of minutes. Add the tomato and spices. Stir well. Add water and deglaze the pot.
- Add the spinach and carefully place the chicken pieces on top of the spinach (you can place the whole chicken thigh or cut it into pieces). Press CANCEL and close the instant pot lid with the vent in the sealing position.
- Press MANUAL or Pressure Cook mode for 8 minutes. When the instant pot beeps, do a quick pressure release. PRESS Cancel.
- Open the lid, remove the chicken pieces and set aside. Blend the spinach and other ingredients to a creamy texture preferably using an immersion blender.
- Cut the chicken into smaller pieces about 1 inch in size and then add it back to the spinach curry.
- Add the garam masala and, if using, cream to the curry. Press SAUTE and give the curry a quick boil. This could splutter out, so cover with a lid.
- Chicken Saag is ready. Enjoy with naan, roti or rice.
Notes
- Spinach can be substituted or combined with chard, mustard greens, or kale for different variations.
- Fresh tomato puree is preferred, but 1 tablespoon tomato paste can be substituted.
- For Instant Pot use, chop onions, tomato, ginger, and garlic into larger pieces and puree after cooking; immersion or regular blender can be used.
- If chicken is not tender, extend the cooking time, especially when using chicken breast (approximately 6 minutes pressure cook time recommended).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 111mg | 37% |
| Sodium | 732mg | 31% |
| Potassium | 726mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6810IU | 136% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 100mg | 10% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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