This Chicken Thigh Saag recipe delivers tender chicken in a vibrant, spiced spinach gravy. It’s a comforting one-pot meal that’s surprisingly simple to make. Using chicken thighs keeps the meat juicy and the sauce rich.
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Why You’ll Love This Chicken Thigh Saag
- Tender chicken: Bone-in thighs stay juicy and enrich the sauce.
- Vibrant spinach sauce: Smooth, spiced gravy with garlic, ginger, and warm spices.
- One-pot simplicity: Brown chicken and build the sauce in the same pot.
- Flexible & forgiving: Adjust heat, use fresh or frozen spinach, or make ahead.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 450 g fresh spinach (or frozen, thawed and drained)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 green chili, finely chopped (optional, for heat)
- 200 ml canned crushed tomatoes or tomato puree
- 120 ml heavy cream or plain yogurt
- 2 tbsp ghee or vegetable oil
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Tools: A large, heavy-bottomed pot or Dutch oven, blender or immersion blender, measuring spoons.
Notes: Bone-in, skin-on chicken thighs release more flavor and stay moist. Toasting whole spices builds a deep, aromatic base.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 30 g |
| Carbs: | 12 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on thighs? They simply won’t dry out like breast meat can, and the skin adds a lovely richness to the sauce as it renders. If you only have boneless, that’s okay—just reduce the cooking time a bit.
- Fresh vs. frozen spinach? Both work beautifully! If using frozen, just make sure to thaw it completely and squeeze out every bit of excess water. Too much liquid will make your sauce runny.
- Don’t have ghee? A good neutral oil like avocado or vegetable oil works fine, but ghee adds an authentic, nutty flavor that’s really worth it if you can find it.
- Spice level flexibility. The green chili and cayenne are totally adjustable. Want it mild? Omit the chili and use just a pinch of cayenne. Love heat? Add another chili or a bit more cayenne.
- Blending the sauce. An immersion blender is easiest, but a regular blender works too—just be careful with the hot liquid and blend in batches if needed.
How to Make Chicken Thigh Saag
Step 1: Start by patting your chicken thighs completely dry with paper towels—this is the secret to getting that beautiful, crispy skin. Season them generously on both sides with salt. Heat the ghee or oil in your heavy-bottomed pot over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for about 6–7 minutes, without moving them, until the skin is golden brown and crispy. Flip and cook for another 3 minutes. You’re not cooking them through yet, just building color and flavor. Remove the chicken to a plate and set aside.
Step 2: To the same pot, add the cumin seeds. You’ll hear them sizzle and smell their wonderful aroma almost immediately—that’s how you know they’re ready. Add the chopped onion and cook, stirring occasionally, for about 8 minutes until they’re soft and starting to turn golden. Then add the minced garlic, grated ginger, and chopped green chili (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
Step 3: Now, stir in the turmeric, coriander powder, and cayenne. Let the spices cook for about 30 seconds—this “blooms” them and deepens their flavor. Add the crushed tomatoes and cook, stirring and scraping up any browned bits from the bottom of the pot, for about 5 minutes. You’ll notice the mixture thickens and the oil might start to separate a little at the edges. That’s a good sign!
Step 4: Add all the spinach to the pot—it will look like a mountain at first, but it wilts down surprisingly fast. Stir it into the onion and tomato mixture and cook for about 4–5 minutes until the spinach is completely wilted and dark green. Remove the pot from the heat and let it cool for a few minutes. Then, using an immersion blender, carefully blend the spinach mixture until it’s mostly smooth. A little texture is fine, but you want a cohesive, vibrant green sauce.
Step 5: Return the pot to low heat. Nestle the seared chicken thighs back into the sauce, along with any juices that accumulated on the plate. Cover the pot and let it simmer gently for about 20–25 minutes, until the chicken is cooked through and tender. You can check by inserting a knife near the bone—the juices should run clear.
Step 6: Stir in the heavy cream or yogurt and the garam masala. If using yogurt, add a spoonful of the hot sauce to it first and mix to temper it, then stir it all back into the pot to prevent curdling. Taste the sauce and adjust the salt and spice level if needed. Let it heat through for another 2–3 minutes. Garnish with plenty of fresh cilantro before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in airtight container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on stove, adding a splash of water or cream if sauce has thickened.
Serving Suggestions
Complementary Dishes
- Basmati rice or jeera rice — The fluffy, fragrant grains are perfect for soaking up every last bit of the delicious spinach sauce.
- Buttery naan or roti — There’s nothing quite like tearing off a piece of warm, soft flatbread to scoop up the chicken and sauce.
- A simple cucumber salad — Its cool, crisp freshness provides a lovely contrast to the rich, spiced saag.
Drinks
- A crisp, Indian lager — The clean, effervescent quality of a beer like Kingfisher helps cut through the richness of the dish.
- Mango lassi — This sweet and tangy yogurt drink is a classic pairing that cools the palate if your saag has a bit of heat.
- Earl Grey tea (iced or hot) — The bergamot notes in the tea complement the warm spices in the saag beautifully.
Something Sweet
- Gulab jamun — These soft, syrup-soaked milk solids are a decadent and traditional way to end an Indian-inspired meal.
- Kheer (rice pudding) — A lightly sweetened, cardamom-scented rice pudding that’s creamy, comforting, and not too heavy.
- Fresh mango slices — Sometimes the simplest option is the best; the sweet, juicy fruit is a refreshing finish.
Chicken Thigh Saag
Make this easy Chicken Thigh Saag recipe for a flavorful one-pot meal. Tender chicken in a creamy spinach sauce. Get the simple recipe and cook tonight!
Ingredients
For the Ingredients
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4 bone-in, skin-on chicken thighs
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450 g fresh spinach (or frozen, thawed and drained)
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1 large onion (finely chopped)
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4 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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1 green chili (finely chopped (optional, for heat))
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200 ml canned crushed tomatoes or tomato puree
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120 ml heavy cream or plain yogurt
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2 tbsp ghee or vegetable oil
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1 tsp cumin seeds
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1 tsp garam masala
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0.5 tsp turmeric powder
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0.5 tsp coriander powder
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0.25 tsp cayenne pepper (adjust to taste)
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Salt (to taste)
-
Fresh cilantro (for garnish)
Instructions
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Start by patting your chicken thighs completely dry with paper towels—this is the secret to getting that beautiful, crispy skin. Season them generously on both sides with salt. Heat the ghee or oil in your heavy-bottomed pot over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for about 6–7 minutes, without moving them, until the skin is golden brown and crispy. Flip and cook for another 3 minutes. You’re not cooking them through yet, just building color and flavor. Remove the chicken to a plate and set aside.01
-
To the same pot, add the cumin seeds. You’ll hear them sizzle and smell their wonderful aroma almost immediately—that’s how you know they’re ready. Add the chopped onion and cook, stirring occasionally, for about 8 minutes until they’re soft and starting to turn golden. Then add the minced garlic, grated ginger, and chopped green chili (if using). Cook for another minute until fragrant, being careful not to burn the garlic.02
-
Now, stir in the turmeric, coriander powder, and cayenne. Let the spices cook for about 30 seconds—this “blooms” them and deepens their flavor. Add the crushed tomatoes and cook, stirring and scraping up any browned bits from the bottom of the pot, for about 5 minutes. You’ll notice the mixture thickens and the oil might start to separate a little at the edges. That’s a good sign!03
-
Add all the spinach to the pot—it will look like a mountain at first, but it wilts down surprisingly fast. Stir it into the onion and tomato mixture and cook for about 4–5 minutes until the spinach is completely wilted and dark green. Remove the pot from the heat and let it cool for a few minutes. Then, using an immersion blender, carefully blend the spinach mixture until it’s mostly smooth. A little texture is fine, but you want a cohesive, vibrant green sauce.04
-
Return the pot to low heat. Nestle the seared chicken thighs back into the sauce, along with any juices that accumulated on the plate. Cover the pot and let it simmer gently for about 20–25 minutes, until the chicken is cooked through and tender. You can check by inserting a knife near the bone—the juices should run clear.05
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Stir in the heavy cream or yogurt and the garam masala. If using yogurt, add a spoonful of the hot sauce to it first and mix to temper it, then stir it all back into the pot to prevent curdling. Taste the sauce and adjust the salt and spice level if needed. Let it heat through for another 2–3 minutes. Garnish with plenty of fresh cilantro before serving.06
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