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Chicken Saag (Instant Pot & Stovetop)
4.8 from 354 votes

Chicken Saag (Instant Pot & Stovetop)

Chicken Saag blends boneless chicken thighs with pureed spinach and Indian spices like turmeric, coriander, and Kashmiri red chili powder. Whether made in an Instant Pot or on the stovetop, the chicken cooks tenderly in a spiced tomato-onion-ginger-garlic base and is combined with a coarse spinach puree, resulting in a creamy textured curry with mild heat and vibrant green color.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 327 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Clean and trim spinach leaves. Wash them thoroughly under cold water.
Stovetop Method
  1. 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.
  2. Boil water in a large pot. Add spinach leaves to it and let it boil for 2-3 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Add the tomato puree and spices and saute for 2-3 minutes.
  7. Add the chicken, and saute for 5-6 minutes until the chicken changes color.
  8. 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.
  9. 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.
  10. Saag Chicken is ready to be served!
Instant Pot Method
  1. Chop the onion and tomato into small pieces.
  2. Start the instant pot in SAUTE mode and heat oil and ghee in it. Add cumin seeds and saute for 30 seconds
  3. 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.
  4. 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.
  5. Press MANUAL or Pressure Cook mode for 8 minutes. When the instant pot beeps, do a quick pressure release.  PRESS Cancel. 
  6. 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.  
  7. Cut the chicken into smaller pieces about 1 inch in size and then add it back to the spinach curry.  
  8. 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. 
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 327

% 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.