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0 from 6 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
15 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 onions (peeled, halved and thinly sliced)
  • 4 garlic cloves (peeled and chopped)
  • 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/double cream (optional)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the chicken, yoghurt and the onion puree and stir to combine.
  5. Add around 1½ cups of water and bring to a simmer. Reduce the heat to low and simmer gently (partially covered) for 35 minutes.
  6. After 35 minutes, stir in the spinach puree and bring back to a simmer (uncovered). Cook for 5 minutes then remove from the heat.
  7. Sprinkle over the garam masala and stir well.
  8. *Optional* Stir in the cream and you're good to go!

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 Monounsaturated Fat 17g Trans Fat 0.2g Cholesterol 235mg (78%) Sodium 856mg (36%) Potassium 1336mg (38%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 10161IU (203%) Vitamin C 39mg (43%) Calcium 229mg (23%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

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.