Saag Wala Chicken or Palak Chicken

Saag Wala Chicken or Palak ChickenSaag wala chicken or Palak chicken is an outrageously delicious recipe prepared with leafy green spinach, mild spices and chicken – intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling! “Saag” is a Punjabi term used for all leafy greens whether be – spinach leaves, fenugreek leaves, mustard leaves or collard leaves. It’s an authentic Indian recipe with awesome flavors and guaranteed to impress even the pickiest of eaters. 

My mom was a great cook and she would cook this chicken every other weekend as part of our Sunday brunch. Besides palak chicken, she prepared amazing dishes like chicken keema, chicken kofta curry, chicken seekh kebab, chicken kakori kebab and many other veg and non-veg delicacies – the list is endless. Sharing with you, my mom’s way of making palak chicken.

My family loves saag wala chicken or spinach chicken. But when it comes down to eating greens, my older one is a picky eater. In his words, “greens are my enemy”. But the pickiest of eaters, like him too enjoys this chicken without any complaints and his plate is all licked clean. What a healthy way to incorporate leafy greens in a kid’s meal, a win-win situation for both of us. 😉How to make palak chicken

RECIPE DETAIL – Enjoy the goodness of spinach and chicken in this hearty and healthy recipe. I begin the recipe by blanching spinach leaves, followed by preparing onion-tomato gravy as a base to this recipe. If you have onion-tomato masala on hand, use that to save some cooking time. Did you know you can cook onion-tomato masala in a slow cooker too ?

Ghee adds a depth of flavor to this dish but oil can be substituted for ghee. In the interest of time, I have used store-bought tomato puree. Instead of curd cashew paste can be added to give the gravy a creamy texture.

Chicken can be substituted with mutton but overall cooking time will vary as mutton takes longer to cook.  Do give this wonderful and scrumptious recipe a try and I am sure you are going to love it as much as we do!! 

These elegant recipes will rock your parties!! Chicken seekh kebab, Afghani seekh kebab, kakori kebab, Keema samosa,Tandoori chicken, kalmi kebab, chicken chopDhaba style chickenChicken Keema, Butter Chicken.

Saag Wala Chicken or Palak Chicken
Votes: 24
Rating: 4.58
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Rate this recipe!
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Saag Wala Chicken is an outrageously delicious chicken and spinach recipe
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
55 MINUTES
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
55 MINUTES
Saag Wala Chicken or Palak Chicken
Votes: 24
Rating: 4.58
You:
Rate this recipe!
Print Recipe
Saag Wala Chicken is an outrageously delicious chicken and spinach recipe
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
55 MINUTES
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
55 MINUTES
INGREDIENTS
FOR GRAVY
  • 2 cups Boiled and pureed Palak/Spinach
  • 1/2 cup Onion paste
  • 2 teaspoon Garlic paste
  • 2 teaspoon Ginger paste
  • 3 medium Tomatoes
  • 2 tablespoon Curd (thick Market curd/yogurt)
  • 2-3 tablespoon Tomato puree
  • 1 tablespoon Fresh cream (optional)
  • 1/2 kg Boneless Chicken - washed and cleaned
SPICES
  • 2-3 pieces of Moti Eliachi (Black cardamom)
  • 2 pieces of Green Cardamom
  • 2 pieces of Cinnamon sticks
  • 2-3 pieces of Bay leaves
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Haldi (Turmeric powder)
  • 1/2-1 teaspoon Garam Masala Powder
  • 1/4- 1/2 teaspoon Degi Mirch or Red chili Powder
  • 1/2 teaspoon Coarsely pounded coriander powder
  • 1 teaspoon Sugar
  • Salt to taste
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
BLANCHING PALAK
  1. Wash and clean Spinach.
  2. Boil water in a pan. Add spinach. Let it boil for 2-3 minutes. Using a slotting spoon remove spinach and..
  3. Drop into a large bowl of ice water.
  4. This will stop the cooking process.
  5. Once cooled, drain and coarsely ground spinach. Save the water in which spinach was boiled. Can be used in the chicken later.
PREPARING GRAVY
  1. Wash and clean tomatoes. Apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes.
  2. Soon you will notice the skin peeling off from the tomatoes. Using a spoon take remove them from hot water and give them a cold bath by dropping them in cold water. This will speed up the peeling process.
  3. Peel off the tomato skin and discard. Using a sharp knife chop the juicy flesh of tomatoes.
  4. Assemble all the masala ingredients.
  5. And dry spices.
  6. To make the masala - add ghee to a hot pan add whole spices and cumin seeds.
  7. As they start to sputter add ginger-garlic paste. Mix and saute for 5-6 SECONDS. Stir in onion paste and mix.
  8. Keep sauteing till all the liquid has evaporated and masala looks all dried. Stir in chopped tomatoes.
  9. Add tomato puree and stir in all the dry spices one by one.
  10. I prefer to cook garam masala powder along with my gravy, instead of adding it at the last minute. This way it releases more flavor and adds heat to the gravy.
  11. Add beaten curd and give it a good mix. Cook for another 2-3 minutes till the masala is reduced in size and ghee starts to leave the cooked masala. Add pureed palak to it.
  12. Mix well and cook for 20- 25 minutes till palak color changes from light green to dark green in color. Meanwhile clean and wash chicken pieces.
  13. Add chicken pieces to cooked palak.
  14. Mix and pour 1/2 cup of water. Cover and cook till chicken pieces are fully cooked.
  15. It will take approximately another 20 minutes.
  16. Saag chicken is ready. Garnish it with cream and serve hot over rice or chapati.
  17. If you prefer you can use mutton instead of chicken, cooking time will vary.
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56 Responses

  1. Jacquie says:

    Hello Ruchi,
    I want to make this Chicken Saag today…it looks so delicious! I was wondering if it keeps in the fridge for a few days. If so, does it reheat nicely?

    • Ruchi says:

      Thanks Jacquie! Prepared saag stays good in the refrigerator for 2 days (depending on the weather).
      Chicken saag freezes beautifully. Prepare the saag, once cooled transfer it to a airtight container and freeze. When ready to use, thaw for 3-4 hours in the fridge. Warm it over the cooktop or in the microwave and enjoy!!

  2. Peita Bedi says:

    This was amazing , the flavours everything !
    Thank you so much for sharing these beautiful recipes with us

  3. Betty says:

    Please clarify how much spinach in dry weight. Thank you.

    • Ruchi says:

      Thanks for stopping by Betty. The dry equivalents are 3 lb fresh spinach leaves = 2 cup cooked spinach = 2 (10 ounce) frozen spinach packets.

  4. H shah says:

    I’m making the saag chicken tonight and so far it looks and smells awesome !

  5. Mich says:

    I made this in the weekend and it was yummo. The instructions were very good however just one small problem I had trying to work out how much spinach makes 2 cups pureed spinach…ended up doing 3 batches of spinach to get the right amount lol. A weight of the dried spinach before cooking would be very useful here.

    • Ruchi says:

      Thanks for trying the recipe Mich! Glad you liked.
      Have taken down your request and will update the recipe soon. 🙂

  6. Karen says:

    I had to mention I’m grateful I came onto your page! Its fabulous. Simply love it with systematic and step wise layouts and presentations. Tried this recipe word to word and its too delicious. We were licking our fingers which is strictly prohibited in my home. Drool worthy recipes and such lovely pictures.

    Love <3
    Karen from Sydney

  7. Ruhee says:

    Hey ruchi,

    Just tried this recipe for the first time the other night and it was a finger licking good experience!..sorry if that sounded cliched but it was truely yummm..a small addition to ur recipe i had tho..was that i threw in about 3 to 4 green chillies and the spice and slight acidity of the curd just belnded sooo well that im inspired to try this same recipe in mutton for an upcoming dinner party..pls let me know if there are any cooking tips that needs to be altered while using mutton for this recipe..like will it help reduce the cooking time if i tenderise the mutton by marinading it in a lil curd or in vinegar?…thanks again!..im browsing through ur list of recipes for my next cooking adventure😊😊

  8. eva says:

    This was so delicious and easy once I memorised the order of things. I’ll definitely come back to this recipe as a base for experimentation. I’ve never used pureed onions, such a nice flavour that disperses evenly, it’s so obvious! My sensitive eyes preferred this method much more than blindly, ferociously chopping. Thanks for such a great recipe and for introducing my to new things!

    • Ruchi says:

      Thanks for stopping by Eva! Glad you liked the recipe, your wonderful feedback makes it all the more worthwhile and special. 🙂

  9. kuldeep Kaur says:

    Hi, I’m a Malaysian Punjabi n i had a meal of this super Saag WalaChicken in a restaurant in Glasgow n back home now I was looking for a gud receipe ……find yours to be a perfect one….well explained with illustrations.Tq Rushi.

  10. Aisha says:

    Hi The recipe is indeed good however in ingredients u have mentioned curd but it’s missing in the preparation.when should we add the curf

  11. katy says:

    Thanks so much for your wonderful recipe and great easy to follow photographs. Its a beauty, my current food obsession. Ive tried many Saagwala type recipes but not come close to this. I have made a few small changes, but its your method of making the pastes with the onions, tomatoes garlic and ginger that really make a difference I think. Thanks again…..its on the menu again tonight!

    • RK says:

      You are welcome Katy. So happy to hear that you liked Saagwala chicken recipe, it’s my family favorite too. Thanks for trying and sharing your wonderful feedback with me. 🙂

  12. Akshatha says:

    Hi Ruchi,
    I tried this recipe it turned out to be yummy. My husband and me just loved it. Used the same measurement like you mentioned thanks for sharing this recipe. This is an easy way of getting palak into our systems. Thanks again.

  13. Miri says:

    By any chance what would be equivalent of using fresh garlic and ginger instead of pastes?

    • RK says:

      Miri, substitute 2-3 cloves of chopped garlic for 1 teaspoon of garlic paste and substitute 1 teaspoon ginger paste for 2 inch piece of freshly grated ginger.

  14. Doc Rock says:

    hi. your recipe states 3 tomatoes, but in the tutorial pics u have used 8 tomatoes. Please clarify bcos i want to use double the amount of chicken.

    • RK says:

      Doc Rock, only three tomatoes are used in the recipe. It’s just the procedure that is shown in pics. If you scroll down to pic 3 you will see three peeled and chopped tomatoes.

  15. Julia says:

    I made palak chicken with this recipe today. It was yum and my guests loved it.

  16. Michelle says:

    This is the best chicken saag recipe I’ve tried. yum yum!

  17. Mukesh Datta says:

    Hi Ruchi

    Cooked your Saag Wala Chicken, Wonderful! the illustrated step by step instructions its so simple to cook whereas when the dish is placed on the table it replicates a professionals job. Love the right quantities of ingredients. Today I celebrate my 32 anniversary have called family for dinner and sure enough will treat them to this gastronomical delight 😉

  18. reena says:

    Mam u didn’t mention that how much quantity of chicken fr this..plz can u tell me..tq😊

  19. komal says:

    Really awesome ..my husband says he wants chicken to be cooked like dis only.. thanx 🙂

  20. Archana says:

    Amazing..truly wonderful recipe. Perfect balance of spices and steps are clearly marked. Thanks Ruchi. you made my dinner extra special today!

  21. Diksha says:

    Tried this and very tasty results. I don’t like spinach that much but seeing this recipe was tempted to try it out, great successful recipe and at home everyone is asking for a second round of it. Thanks Ruchi!

  22. Reena says:

    Tried this recipe for lunch… came out v nice…loved it…. thanks for sharing…

  23. Shipra says:

    Very authentic and amazingly delicious recipe. In fact the chicken pieces got coated so well in the palak gravy that everyone licked there fingers and plate. It took me about 55 minutes from start to finish and the dish came out beautifully. Ruchi, your recipes are well written and explained and that is why I come back to your site more often. Thanks for a successful recipe.

  24. Sanjay says:

    What a recipe. Too good and so delicious. Ruchi, love the way you display your cooking talent! I am a huge admirer of your work.

  25. Vandana says:

    Best Chicken Saag I’ve ever made. I did double up the spices according to my taste. This is an excellent recipe and I will definitely be making it again. Thanks for sharing. Even my little kids devoured this meal. Huge Huge hit! Love you 🙂

  26. Kathy says:

    I wanted to thank you for taking the time in showing such detailed pictures and steps. I have little experience with Indian cooking, and your tutorials make all the difference in the world. I know it takes a lot of time, but thank you.

  27. RADHIKA says:

    Hi Ruchi,

    Loved ur recipes.. Tried few of ur Indian snack recipes n came out very good.. Please don’t mind me asking but do u share videos for non-veg recipes too.. If yes, I would be happy to watch them n try cooking..
    Thank u n plz do reply…

    Radhika.

    • RK says:

      Thanks Radhika! At present I don’t have any video presentation all I do is a detailed step by step recipe tutorial.Keep checking we will be posting some non-veg recipes pretty soon 🙂

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