Chicken Saag Recipe

Introduction

Chicken Saag is a flavorful and hearty Indian-inspired dish that combines tender chicken with fresh spinach and aromatic spices. It’s a comforting meal perfect for weeknight dinners or entertaining guests.

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, diced
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1/2 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 1/2 lb (650 g) chicken breast, cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 can (14 oz/400 g) crushed tomatoes
• 6 cups (200 g) fresh spinach
• 1/2 cup (100 g) Greek yoghurt

Instructions

1. Step 1: In a large skillet or saucepan, heat the canola oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add the chopped garlic and ginger and cook for another minute until fragrant.
3. Step 3: Stir in the garam masala, ground cumin, ground coriander, ground turmeric, cayenne pepper, and salt. Continue to cook for 1-2 minutes, stirring often, to allow the spices to release their flavors.
4. Step 4: Add the chicken pieces to the skillet. Cook for 3-5 minutes or until the chicken is browned on all sides.
5. Step 5: Mix in the tomato paste, then add the crushed tomatoes. Stir well to combine everything and bring the mixture to a simmer.
6. Step 6: Add the fresh spinach to the curry and cook for 5 minutes or until it wilts and becomes part of the curry.
7. Step 7: Turn off the heat and stir in the Greek yoghurt until well combined.
8. Step 8: Adjust the seasoning to taste and serve the curry hot with a side of basmati rice or naan bread.

Tips & Variations

• For extra creaminess, substitute half of the Greek yoghurt with coconut milk.
• Use fresh baby spinach for a more tender texture and faster cooking time.
• Add a pinch of fenugreek leaves (kasuri methi) for an authentic flavor boost.
• Chicken thighs can be used instead of chicken breast for a juicier result.

Storage

Store any leftover chicken saag in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water if the curry is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw it completely and squeeze out excess water before adding it to the curry to prevent a watery sauce.

Is this recipe spicy?

The cayenne pepper adds mild heat, but you can adjust the amount to suit your taste. Omitting the cayenne will result in a milder dish.

Chicken Saag Recipe

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4.9 from 144 reviews

Chicken Saag is a flavorful Indian curry featuring tender chicken breast cooked in a spiced tomato and spinach sauce. This healthy and comforting dish combines aromatic spices like garam masala, cumin, and turmeric with fresh spinach and creamy Greek yogurt for a delicious, nutrient-packed meal perfect served with rice or naan.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Spices & Aromatics

• 1 tablespoon canola oil
• 1 medium onion, diced
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1/2 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt

Main Ingredients

• 1 1/2 lb (650 g) chicken breast, cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 can (14 oz/400 g) crushed tomatoes
• 6 cups (200 g) fresh spinach
• 1/2 cup (100 g) Greek yoghurt

Instructions

1. Sauté onions: In a large skillet or saucepan, heat the canola oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent, softening the base flavors of the curry.
2. Add garlic and ginger: Add the chopped garlic and ginger to the skillet and cook for another minute until fragrant, enhancing the aromatic profile.
3. Toast spices: Stir in the garam masala, ground cumin, ground coriander, ground turmeric, cayenne pepper, and salt. Cook for 1-2 minutes while stirring frequently to release the spices’ full flavors into the oil.
4. Brown chicken: Add the bite-sized chicken pieces to the skillet and cook for 3-5 minutes, stirring occasionally, until the chicken is browned on all sides, sealing in juices.
5. Add tomato base: Mix in the tomato paste, then pour in the crushed tomatoes. Stir well to combine and bring the mixture to a simmer, developing a rich sauce.
6. Cook spinach: Add the fresh spinach to the curry and cook for 5 minutes or until the spinach wilts completely, blending seamlessly into the sauce.
7. Stir in yoghurt: Turn off the heat and stir in the Greek yoghurt until fully incorporated, adding creaminess and balancing the spiciness.
8. Season and serve: Adjust seasoning to taste, then serve the Chicken Saag hot alongside basmati rice or naan bread for a complete meal.

Notes

• Use fresh spinach for the best flavor and texture. Frozen spinach can be used but may release more water requiring longer simmering.
• Adjust cayenne pepper according to your preferred spice level.
• For a richer dish, substitute canola oil with ghee or butter.
• Greek yoghurt adds creaminess; substitute with coconut milk for a dairy-free version.
• Chicken thighs can replace chicken breast for a juicier curry.

Keywords: Chicken Saag, Indian curry, chicken spinach curry, healthy Indian recipes, stovetop chicken curry