Best 3 Indian Chicken Saag Recipes

Embark on a culinary journey to the heart of Indian cuisine with our tantalizing Indian Chicken Saag recipe. This classic dish, also known as Saagwala Chicken, is a harmonious blend of succulent chicken, velvety spinach, and a symphony of aromatic spices. Each bite transports you to the vibrant streets of India, where the air is filled with the enticing aroma of freshly ground spices and the lively chatter of locals. This comprehensive guide will walk you through every step of creating this delectable dish, from marinating the chicken to achieving the perfect balance of flavors in the rich, creamy sauce.

In addition to the main recipe, we'll also introduce you to a delightful array of complementary dishes that will elevate your Indian feast. Discover the secrets behind fluffy Jeera Rice, a fragrant basmati rice infused with cumin seeds. Master the art of preparing cooling Cucumber Raita, a refreshing yogurt-based condiment that perfectly complements the richness of the chicken saag. And for a sweet ending, indulge in the irresistible Sweet Mango Chutney, a vibrant and tangy condiment that adds a burst of flavor to any dish.

Let's cook with our recipes!

CHICKEN SAAG

Chicken Saag image

Classic Indian dish made with chicken and spinach. Serve with basmati rice.

Provided by Joe Ortiz

Categories World Cuisine Recipes Asian Indian

Time 1h45m

Yield 6

Number Of Ingredients 19

Ingredients

¼ cup vegetable oil
1 (3 pound) whole chicken, cut into pieces
2 pounds fresh spinach, rinsed and chopped
¼ cup water
2 large onions, minced
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or more to taste
½ teaspoon ground turmeric
2 cardamom pods
2 whole cloves
1 teaspoon salt
1 tablespoon water, if needed
¼ cup milk
1 teaspoon garam masala
6 tablespoons sour cream
2 tablespoons butter

Steps:

Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 18.2 g, Cholesterol 112.9 mg, Fat 25.6 g, Fiber 6.1 g, Protein 39 g, SaturatedFat 8.3 g, Sodium 736 mg, Sugar 3.3 g

CHICKEN SAAG (CHICKEN AND SPINACH CURRY)

Chicken Saag (Chicken and Spinach Curry) image

This quick and easy Chicken Saag (palak chicken) is the fastest curry you'll ever make from scratch. It's healthy and delicious with a flavor bomb of spices. You'll never need to order Indian takeout again with this recipe in your arsenal.

Provided by Victoria

Categories Main Course

Time 30m

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 large onion (finely chopped (about 1 cup))
2 cloves garlic (minced (about 1 tablespoon))
2 tablespoons minced fresh ginger
1 ½ teaspoons kosher salt (plus more as needed)
1 ½ teaspoons ground coriander
1 ½ teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon Indian chili powder or cayenne pepper (or to taste)
1 tablespoon tomato paste
½ cup water
8 ounces baby spinach or trimmed regular spinach, (washed and dried)
1 pound chicken breast or tenders (cut into 1-inch pieces)
¼ cup plain yogurt (preferably thick Greek-style yogurt)

Steps:

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don't want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes. Pour the spinach mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking. Stir in the yogurt, and serve immediately with basmati rice and/or naan.

Nutrition Facts : Calories 438 kcal, Carbohydrate 26 g, Protein 18 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1504 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

INDIAN CHICKEN SAAG

Indian Chicken Saag image

Indian spinach curry with paneer cheese.

Provided by Ryan Feagin

Categories World Cuisine Recipes Asian Indian

Yield 6

Number Of Ingredients 21

Ingredients

2 ½ pounds boneless, skinless chicken thighs, cubed
2 tablespoons olive oil, divided, or more as needed
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala, divided
salt and ground black pepper to taste
1 (8 ounce) package fresh spinach
¼ tablespoon butter
1 medium onion, diced
5 cloves garlic, minced
3 fresh red chile pepper, minced
2 tablespoons minced fresh ginger root
5 fresh curry leaves
5 cardamom pods
1 teaspoon mustard seed
1 teaspoon ground turmeric
½ (8 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce
1 teaspoon honey
12 ounces paneer, diced
¼ cup heavy cream, or more to taste

Steps:

Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 10 to 15 minutes. Remove from heat and set aside.
Heat butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary. Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
Remove from heat. Add chicken and stir in paneer and heavy cream.

Nutrition Facts : Calories 530.1 calories, Carbohydrate 18.3 g, Cholesterol 141.1 mg, Fat 32 g, Fiber 4.3 g, Protein 43.2 g, SaturatedFat 10.4 g, Sodium 874.5 mg, Sugar 8.2 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
To make the chicken more flavorful, marinate it in the yogurt and spices for at least 30 minutes before cooking.
Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
Cook the spinach until it is just wilted, about 2-3 minutes. Overcooking it will make it mushy.
Serve Indian chicken saag with rice, naan, or your favorite Indian bread.

Conclusion:

Indian chicken saag is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, vegetarian or with chicken, there is an Indian chicken saag recipe out there for everyone. So next time you're looking for a new Indian dish to try, give chicken saag a try. You won't be disappointed!