Saag 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 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. 😉
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!!
Boil water in a pan. Add spinach. Let it boil for 2-3 minutes. Using a slotting spoon remove spinach and..
Drop into a large bowl of ice water.
This will stop the cooking process.
Once cooled, drain and coarsely ground spinach. Save the water in which spinach was boiled. Can be used in the chicken later.
Wash and clean tomatoes. Apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes.
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.
Peel off the tomato skin and discard. Using a sharp knife chop the juicy flesh of tomatoes.
Assemble all the masala ingredients.
And dry spices.
To make the masala - add ghee to a hot pan add whole spices and cumin seeds.
As they start to sputter add ginger-garlic paste. Mix and saute for 5-6 SECONDS. Stir in onion paste and mix.
Keep sauteing till all the liquid has evaporated and masala looks all dried. Stir in chopped tomatoes.
Add tomato puree and stir in all the dry spices one by one.
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.
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.
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.
Add chicken pieces to cooked palak.
Mix and pour 1/2 cup of water. Cover and cook till chicken pieces are fully cooked.
It will take approximately another 20 minutes.
Saag chicken is ready. Garnish it with cream and serve hot over rice or chapati.
If you prefer you can use mutton instead of chicken, cooking time will vary.