Saag Chicken {Classic Spinach and Chicken Curry}

What is Saag Chicken?

Saag (or Saagwala) Chicken, Palak Chicken, or Palak Murgh is a popular Indian curry in which “Saag” refers to leafy greens like spinach, mustard greens, and bathua (wild spinach). I like using spinach in this recipe because it’s super easy to find all year round! This dish brings together tender chicken cooked in a luscious spinach gravy infused with aromatic spices, finished with a touch of heavy cream and Kasoori methi for that classic North Indian restaurant-style flavor!

The result is a savory, slightly tangy curry perfect for pairing with Parathas or Basmati Rice. Trust me, you’ll want this on repeat!

Unlike my other Instant Pot Indian Recipes, I prefer making this dish on the stovetop to maintain the fresh green color of the final dish. This family-favorite dinner recipe is a staple in my kitchen, and I hope it finds a special place in yours too!

More Restaurant Favorite Chicken Recipes:  Chicken Tikka Masala, Chicken Vindaloo, Chicken Karahi, Achari Chicken.

Ingredients

Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you’ll need for the recipe, ensuring you know exactly what to gather before you start.

• Spinach – Fresh spinach leaves give the best flavor and texture. Frozen spinach can be used in a pinch, but the color will not be as vibrant.
• Chicken – boneless thighs are ideal for this curry, ensuring the chicken remains moist and tender.
• Onion & tomato – yellow onion and fresh tomato add an aromatic and tangy base to the curry
• Ginger, garlic, and green chili – fresh garlic and ginger add depth and complexity to curry. Garlic adds a savory, slightly pungent flavor, ginger brings a warm flavor and green chili adds a touch of heat.
• Spices – cumin seeds, turmeric, coriander powder, and garam masala add earthy flavors, warmth, and aroma to the curry.
• Heavy Cream – balances the spicy-tangy flavors of the final dish, you can also use homemade cashew cream as an alternative.

How to Make Saag Chicken

• Heat 6 cups of water in a saucepan over high heat. Add the spinach and blanch just until the spinach wilts.
• Add 2 cups of ice and 2 cups of water to a bowl. Scoop out the spinach and add to the bowl with iced water.

• Squeeze out all the water from the spinach and add it to the blender. For a smoother sauce, blend the spinach thoroughly. For a more rustic texture, pulse the spinach until you get the desired texture.

• Blitz onion, tomato, garlic, ginger, and green chilies in a blender to make a coarse puree. Note: Avoid blending into a smooth puree, as this can intensify the raw onion flavor and overpower the curry’s balance.

• Heat ghee in a medium saucepan. Add cumin and allow it to sizzle for 30 seconds. 
• Add onion tomato paste, turmeric powder, coriander powder, and half of the salt, and cook for 6 to 8 minutes or until the oil separates. 

• Add chicken, garam masala, and remaining salt and mix well.
• Cook covered for 7 to 8 minutes or until the chicken is fully cooked. 

• Add pureed spinach and mix well. Cook uncovered until the curry comes to a gentle boil. 

Storing

Allow any leftover saag chicken to completely cool down, then refrigerate in an airtight container for up to 3 days. To reheat, simply microwave for a couple of minutes or until heated through.

More Easy Chicken Curry Recipes