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Chicken Saag Recipe

Chicken Saag Recipe is a traditional Punjabi spinach chicken curry made with tender chicken, fresh spinach, garlic, ginger, and aromatic Indian spices. This authentic Chicken Saag is creamy, nutritious, flavorful, and perfect with naan, roti, or basmati rice.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Punjabi
Ingredients Equipment Method Notes

Ingredients
  

For Marinating the Chicken
  • 500 g chicken bone-in or boneless
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • Salt to taste
  • 1 tbsp lemon juice or yogurt
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For the Saag Base
  • 4 cups fresh spinach washed and chopped
  • ½ cup methi leaves or mustard greens optional
  • 2 green chilies
  • ½- inch ginger
  • Water for blanching
  • ---
For the Curry
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 large onion finely chopped
  • 2 medium tomatoes pureed
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • Salt to taste
  • 2 tbsp fresh cream or 1 tbsp cashew paste optional

Equipment

  • Heavy-Bottomed Pan
  • Blender
  • knife
  • cutting board
  • spatula
  • measuring spoons

Method
 

Marinate the Chicken
  1. Mix chicken with ginger-garlic paste, turmeric, red chili powder, salt, and lemon juice or yogurt.
  2. Let it rest for 30 minutes.
  3. This helps tenderize the chicken and improve flavor.
Prepare the Saag Base
  1. Bring water to a boil.
  2. Add spinach and other greens, if using.
  3. Blanch for 2–3 minutes.
  4. Transfer immediately to cold water.
  5. Blend with green chilies and ginger into a coarse paste.
Cook the Curry Base
  1. Heat oil or ghee in a heavy-bottomed pan.
  2. Add cumin seeds and bay leaf.
  3. Once aromatic, add chopped onions.
  4. Sauté until golden brown.
  5. Add tomato puree and cook until oil separates.
  6. Stir in coriander powder, cumin powder, and salt.
Cook the Chicken
  1. Add the marinated chicken.
  2. Cook on medium heat for 10–12 minutes.
  3. Stir occasionally until the chicken begins to cook and absorb the spices.
Add the Saag
  1. Stir in the blended spinach mixture.
  2. Cover and simmer for 10–15 minutes.
  3. Stir occasionally to prevent sticking.
  4. Add cream or cashew paste for extra richness.
  5. Sprinkle garam masala and mix well.
Serve
  1. Taste and adjust seasoning.
  2. Garnish as desired.
  3. Serve hot with naan, roti, jeera rice, or basmati rice.

Notes

Frozen spinach can be used after thawing and draining excess water.
Mustard greens or fenugreek leaves can be added for more authentic flavor.
Do not overcook spinach, as it may become bitter.
Coconut milk can replace cream for a dairy-free version.
For a thicker curry, mash a few pieces of cooked chicken into the gravy.
Chicken Saag can be refrigerated for 3–4 days or frozen for up to 2 months.
Reheat gently and avoid reheating spinach multiple times.