Authentic Indian Chicken Saag Recipe

Ingredients

500 grams of boneless chicken
500 grams of spinach
2 large onions, finely chopped
3 cloves of garlic, minced
2 inches of ginger, grated
2 green chillies, finely chopped
2 tomatoes, finely chopped
1 teaspoon of turmeric powder
1 teaspoon of cumin seeds
1 teaspoon of garam masala
1 teaspoon of red chilli powder
1 teaspoon of coriander powder
1 teaspoon of salt
2 tablespoons of vegetable oil
1 cup of water
2 tablespoons of fresh coriander/cilantro leaves for garnish

Steps and instructions

Wash the spinach thoroughly under running water. Boil it in a pot with one cup of water until it wilts. Keep it aside to cool, then blend it to a smooth puree in a mixer.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onions to the pan and sauté until they turn golden brown.
Add the minced garlic, grated ginger, and chopped green chillies to the pan. Sauté for another 2 minutes.
Add the chopped tomatoes and cook until they become soft.
Add the turmeric powder, red chilli powder, coriander powder, and garam masala to the pan. Stir well to mix the spices with the other ingredients.
Add the boneless chicken pieces to the pan and cook until they turn white.
Add the spinach puree and salt to the pan. Mix well and cook for 10 minutes on low heat, stirring occasionally.
Check to make sure the chicken is cooked thoroughly. Adjust the salt and spice levels to taste, if needed.
Garnish with fresh coriander/cilantro leaves and serve hot with rice or Indian breads like roti or naan.

Tools for making

Cutting board - For chopping the onions, tomatoes, and chicken.
Knife - To cut the vegetables and chicken into desired sizes.
Large pan - To cook the chicken saag.
Pot - To boil the spinach.
Blender or mixer - To blend the boiled spinach into a puree.
Spatula - For stirring and mixing the ingredients while cooking.
Measuring spoons - To accurately measure the spices and salt.
Cups - For measuring water and other liquids.

Recipe variations

Vegetarian Variation: Replace the chicken with paneer (Indian cottage cheese) or tofu for a meat-free version of Chicken Saag.
Spice Level: Adjust the amount of green chillies or red chilli powder to increase or decrease the spiciness according to personal preference.
Creamy Version: Add a splash of heavy cream or coconut milk to make the dish richer and creamier.
Additional Vegetables: Add diced bell peppers, mushrooms, or peas to the dish for extra flavor and texture.
Herb Infusion: Infuse the dish with additional herbs like fresh mint or fenugreek leaves for a unique twist.
Grilled Chicken: Instead of cooking the chicken in the pan, grill or bake the chicken separately and then add it to the saag.
Nutty Flavor: Toast and grind some cashews or almonds, and add them to the saag for a nutty flavor and creamy texture.

Recipe overview

Chicken Saag is a popular Indian dish that features tender chicken pieces cooked in a vibrant, flavorful spinach sauce. This dish beautifully combines the earthy, hearty taste of spinach with the aromatic spices typical of Indian cuisine. With a balance of protein and greens, Chicken Saag is not only delicious, but also quite nutritious. Making this dish involves creating a fragrant base with onions, garlic, ginger, and spices, adding chicken, and finally incorporating a puree of fresh spinach. The resulting dish is a delightful mingling of tastes and textures that is sure to win everyone over. Perfect to serve with rice or Indian breads like roti or naan, Chicken Saag is a pleasant deviation from the typical chicken curry. Although the recipe involves several steps, they are all simple to follow and worth the effort. In the end, you'll be rewarded with a savory, satisfying dish that's bound to impress.

Common questions

Can I use frozen spinach instead of fresh spinach? Yes, you can use frozen spinach in this recipe. Make sure to thaw it before blending it into a puree.
Can I use chicken with bones? Yes, you can use chicken with bones if you prefer. Just adjust the cooking time accordingly to ensure the chicken is cooked through.
Can I substitute another type of meat for chicken? Yes, you can substitute chicken with other meats like lamb or beef, adjusting the cooking time as needed.
Can I make this recipe vegan? Yes, you can make a vegan version of this recipe by substituting the chicken with tofu or paneer and using oil instead of ghee or butter.
Can I adjust the spiciness level? Yes, you can adjust the amount of green chillies and red chilli powder according to your spice preference.
Can I make this recipe ahead of time? Yes, you can make the saag in advance and store it in the refrigerator for up to 2 days. Reheat it before serving.
Can I freeze the leftovers? Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw and reheat before consuming.

Serving dishes and utensils

Cutting board - A sturdy surface for chopping ingredients.
Chef's knife - A sharp knife for cutting and preparing the chicken and vegetables.
Large pan - A spacious pan to cook the chicken saag.
Mixer - A kitchen appliance used to blend the boiled spinach into a smooth puree.
Spatula - A utensil for stirring and flipping the ingredients while cooking.
Measuring spoons - Utensils used to accurately measure the spices and salt.
Pot - A container for boiling the spinach.
Blender - An alternative to a mixer, can be used to puree the boiled spinach.
Serving dish - A dish or plate for presenting the chicken saag.
Optional: Rice or Indian breads - Accompaniments to serve with the chicken saag.

Origin stories

Chicken Saag, a popular dish in the Indian subcontinent, has its roots in the Punjab region. Its name originates from the word "saag," which refers to leafy green vegetables in various Indian languages. Punjabi cuisine is known for its rich and hearty dishes, with chicken saag emerging as a beloved staple. Interestingly, the incorporation of spinach in the recipe is a testament to the agrarian lifestyle of the Punjabi people. Spinach, being a winter crop in India, is abundant during the cold months. To preserve the nutritional benefits of this leafy green, the ingenious Punjabi farmers invented a technique to convert spinach into a thick, green gravy, and thus, the dish "saag" was born. When paired with tender pieces of chicken, this dish transcends the boundary of a simple meal and becomes a symphony of rustic flavors that encapsulates the spirit of Punjab in every morsel.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.