Chicken Saag is a comforting North Indian dish featuring tender chicken in a velvety spinach sauce. This recipe balances earthy spinach, warm spices, and creamy yogurt for a rich yet approachable meal. It’s surprisingly straightforward to make at home and perfect for weeknights or guests.
Love Chicken Saag? So do we! If you're into Chicken Recipes or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Saag
- Flavorful & balanced: Aromatic spices create deep warmth without overwhelming heat.
- Creamy texture: Tender chicken in a lush, velvety spinach gravy.
- Packed with greens: Generous spinach adds nourishment and vibrant color.
- Meal-prep friendly: Tastes even better the next day and reheats beautifully.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 500 g fresh spinach leaves, thoroughly washed
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 medium tomatoes, finely chopped
- 150 ml plain yogurt, whisked until smooth
- 3 tbsp vegetable oil or ghee
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
- Salt to taste
- 2-3 tbsp fresh cream or single cream (optional, for extra richness)
- Fresh coriander for garnish
Tools: A large, heavy-based pot or Dutch oven, a blender or immersion blender, and a good wooden spoon.
Notes: Fresh spinach gives a brighter flavor than frozen. Don’t skip kasuri methi—its subtle bitterness ties everything together.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 12 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Why use chicken thighs instead of breast? Thighs have more fat, which means they stay incredibly juicy and tender through the simmering process. Breast meat can easily dry out, but thighs are forgiving and absorb the flavors of the sauce much better.
- Do I really need to wash fresh spinach that thoroughly? Yes, honestly, you do. Spinach can be quite sandy, and nothing ruins a beautiful dish like grit. Give it a good rinse in a large bowl of water, swishing it around and lifting it out to leave any sediment behind.
- What’s the deal with kasuri methi? Dried fenugreek leaves are a bit of a secret weapon in Indian cooking. They have a unique, slightly bitter aroma that cuts through the richness of the dish. Just crush them between your palms before adding to release their oils.
- Can I make this dish ahead of time? Absolutely—in fact, I often do. The flavors meld and deepen if you let it sit for a few hours or overnight. Just gently reheat it on the stove, adding a splash of water if the sauce has thickened too much.
How to Make Chicken Saag
Step 1: Start by blanching the spinach. Bring a large pot of salted water to a rolling boil and have a bowl of ice water ready nearby. Add the spinach to the boiling water and cook for just about 60–90 seconds, until it’s bright green and wilted. Immediately transfer it to the ice water to stop the cooking—this helps retain that vibrant color. Drain well, then blend the spinach into a smooth puree using a blender or immersion blender. Set this gorgeous green paste aside for later.
Step 2: Heat the oil or ghee in your heavy-based pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant. You’ll notice their aroma filling the kitchen—that’s when you know it’s time to add the onions. Cook the onions, stirring frequently, for 8–10 minutes until they turn soft and golden brown. This step is crucial for building a deep, sweet base flavor, so don’t rush it.
Step 3: Add the minced garlic and grated ginger to the pot and cook for another minute, stirring constantly so they don’t burn. Then stir in the chopped tomatoes and cook for 5–7 minutes, until they break down and become soft and pulpy. You might need to mash them a bit with the back of your spoon to help them along. The oil might start to separate around the edges—that’s a good sign that the tomatoes are properly cooked.
Step 4: Now it’s time for the spices. Add the turmeric, coriander powder, red chili powder, and salt. Cook for about a minute, stirring continuously to toast the spices. You’ll really notice the fragrance blooming at this stage. Then add the chicken pieces and cook for 4–5 minutes, turning them to seal on all sides. The chicken doesn’t need to be cooked through yet—just lightly browned on the outside.
Step 5: Lower the heat and add the whisked yogurt, a tablespoon at a time, stirring well after each addition. This prevents the yogurt from curdling. Once all the yogurt is incorporated, let it simmer gently for 2–3 minutes. Then pour in the spinach puree and mix everything together thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15–20 minutes. The chicken should be fully cooked and tender.
Step 6: Finally, stir in the garam masala and crushed kasuri methi. If you’re using cream, add it now for a touch of luxury. Let the dish simmer uncovered for another 2–3 minutes to allow the flavors to meld. Taste and adjust the seasoning if needed. The sauce should be thick, creamy, and beautifully aromatic. Garnish with fresh coriander just before serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze for up to 2 months; thaw overnight in fridge.
- Reviving: Reheat gently on stove, adding water or cream to loosen sauce.
Serving Suggestions
Complementary Dishes
- Basmati rice or jeera rice — The fluffy, slightly fragrant grains are perfect for soaking up every last bit of that creamy spinach sauce. It’s a classic pairing for a reason.
- Garlic naan or roti — There’s nothing quite like tearing off a piece of warm, buttery flatbread and using it to scoop up the Chicken Saag. It adds a wonderful textural contrast.
- A simple cucumber and tomato salad — The fresh, crisp crunch of the salad provides a lovely, cooling counterpoint to the rich, spiced main dish.
Drinks
- A crisp, cold lager — The slight bitterness and carbonation help cut through the richness of the dish and cleanse the palate between bites.
- Mango lassi — This sweet and tangy yogurt-based drink is wonderfully refreshing and complements the spices in the saag beautifully.
- Earl Grey tea — A warm cup of tea with its bergamot notes can be a surprisingly elegant and soothing pairing, especially for a lunch.
Something Sweet
- Gulab jamun — These soft, syrup-soaked milk solids are a classic Indian dessert that provides a sweet, rose-scented finish to the meal.
- Kulfi — A dense, creamy Indian ice cream, often flavored with pistachio or cardamom, that’s wonderfully cooling after a spiced dish.
- Fresh mango slices — Sometimes simplicity is best. Sweet, ripe mango is a light, natural way to end the meal on a bright note.
Top Mistakes to Avoid
- Mistake: Not cooking the onions long enough. If your onions are still pale and crunchy, you’re missing out on the deep, sweet, caramelized base that is fundamental to the sauce’s flavor. Take your time here—it’s worth it.
- Mistake: Adding the yogurt all at once. Dumping in the cold yogurt too quickly will cause it to split and curdle in the hot pan, giving the sauce a grainy texture. Adding it slowly while stirring is the key to a smooth, integrated sauce.
- Mistake: Overcooking the spinach before blending. If you boil the spinach for too long, it loses its vibrant green color and can develop a metallic, bitter taste. A quick blanch is all you need.
- Mistake: Skipping the final simmer after adding the garam masala. Garam masala is a finishing spice, and a brief simmer at the end allows its complex aroma to permeate the dish without becoming bitter from prolonged cooking.
Expert Tips
- Tip: For an extra-smooth sauce, you can blend the cooked onion-tomato mixture along with the spinach. This creates a completely uniform, restaurant-style gravy that’s incredibly silky.
- Tip: If your sauce seems too thin after cooking, you can mix a teaspoon of cornflour with a tablespoon of water to make a slurry and stir it in. Let it simmer for a couple of minutes to thicken up nicely.
- Tip: For a deeper, smokier flavor, try a technique called “dhungar.” Heat a small piece of charcoal until red-hot, place it in a small heatproof bowl in the center of the finished dish, drizzle a few drops of ghee on it, and immediately cover the pot for 5 minutes. This infuses a wonderful smoky aroma.
- Tip: If you don’t have fresh tomatoes, a tablespoon of good-quality tomato puree can work in a pinch. Just cook it for a minute or two with the spices to remove any raw taste.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you absolutely can. Thaw the frozen spinach completely and then squeeze out as much excess water as you possibly can with your hands. If you skip this step, your sauce will be very watery. Because frozen spinach is already cooked, you can add it directly to the pot after pureeing, without the blanching step. The flavor is slightly different—a bit more muted—but it’s a perfectly good shortcut for a busy weeknight.
How can I make this dish spicier?
If you love heat, there are a few easy ways to turn it up. You can increase the amount of red chili powder, add a finely chopped green chili when you cook the ginger and garlic, or even stir in a half-teaspoon of cayenne pepper. For a different kind of heat, a teaspoon of black peppercorns, lightly crushed and added with the cumin seeds, gives a sharp, pungent kick that’s really lovely.
Is it possible to make Chicken Saag without dairy?
It is! For a dairy-free version, simply substitute the yogurt with a plant-based alternative like unsweetened coconut yogurt, and use a neutral oil instead of ghee. Skip the cream at the end, or use a splash of canned coconut milk to achieve that creamy richness. The flavor profile will shift slightly, but it will still be deliciously satisfying.
My sauce turned out a bit bitter. What happened?
Bitterness can come from a couple of places. The most common culprit is overcooked spinach, which can develop a bitter edge. Another possibility is that the spices, especially the garam masala, were cooked for too long and burned. To fix it, try stirring in a teaspoon of sugar or a squeeze of lemon juice, which can help balance the bitterness. A dollop of extra cream or yogurt can also mellow it out.
How long will leftovers keep in the fridge?
Leftover Chicken Saag will keep beautifully in an airtight container in the refrigerator for up to 3–4 days. The flavors often taste even better the next day. You can also freeze it for up to 2 months. Thaw it overnight in the fridge and reheat it gently on the stove, adding a little water or cream to loosen the sauce back up to your desired consistency.
Chicken Saag
Make the best Chicken Saag at home with this easy recipe! Tender chicken in a creamy spinach & spice gravy. Perfect for weeknights. Get the recipe now!
Ingredients
For the Ingredients
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600 g boneless, skinless chicken thighs (cut into bite-sized pieces)
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500 g fresh spinach leaves (thoroughly washed)
-
2 medium onions (finely chopped)
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4 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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2 medium tomatoes (finely chopped)
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150 ml plain yogurt (whisked until smooth)
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3 tbsp vegetable oil or ghee
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1 tsp cumin seeds
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1 tsp turmeric powder
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2 tsp coriander powder
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1 tsp garam masala
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0.5 tsp red chili powder (adjust to taste)
-
0.5 tsp kasuri methi (dried fenugreek leaves, crushed)
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Salt (to taste)
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2-3 tbsp fresh cream or single cream (optional, for extra richness)
-
Fresh coriander (for garnish)
Instructions
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Start by blanching the spinach. Bring a large pot of salted water to a rolling boil and have a bowl of ice water ready nearby. Add the spinach to the boiling water and cook for just about 60–90 seconds, until it’s bright green and wilted. Immediately transfer it to the ice water to stop the cooking—this helps retain that vibrant color. Drain well, then blend the spinach into a smooth puree using a blender or immersion blender. Set this gorgeous green paste aside for later.01
-
Heat the oil or ghee in your heavy-based pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant. You’ll notice their aroma filling the kitchen—that’s when you know it’s time to add the onions. Cook the onions, stirring frequently, for 8–10 minutes until they turn soft and golden brown. This step is crucial for building a deep, sweet base flavor, so don’t rush it.02
-
Add the minced garlic and grated ginger to the pot and cook for another minute, stirring constantly so they don’t burn. Then stir in the chopped tomatoes and cook for 5–7 minutes, until they break down and become soft and pulpy. You might need to mash them a bit with the back of your spoon to help them along. The oil might start to separate around the edges—that’s a good sign that the tomatoes are properly cooked.03
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Now it’s time for the spices. Add the turmeric, coriander powder, red chili powder, and salt. Cook for about a minute, stirring continuously to toast the spices. You’ll really notice the fragrance blooming at this stage. Then add the chicken pieces and cook for 4–5 minutes, turning them to seal on all sides. The chicken doesn’t need to be cooked through yet—just lightly browned on the outside.04
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Lower the heat and add the whisked yogurt, a tablespoon at a time, stirring well after each addition. This prevents the yogurt from curdling. Once all the yogurt is incorporated, let it simmer gently for 2–3 minutes. Then pour in the spinach puree and mix everything together thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15–20 minutes. The chicken should be fully cooked and tender.05
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Finally, stir in the garam masala and crushed kasuri methi. If you’re using cream, add it now for a touch of luxury. Let the dish simmer uncovered for another 2–3 minutes to allow the flavors to meld. Taste and adjust the seasoning if needed. The sauce should be thick, creamy, and beautifully aromatic. Garnish with fresh coriander just before serving.06
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