Saag Wala Chicken or Palak Chicken is an outrageously delicious dish, full of flavor and loaded with nutrients!! It’s an amazing combination of delicious ingredients that is cooked together to create the yummiest dishes of all.
“Saag” is a Punjabi term used for all leafy green preparations made with either spinach leaves, fenugreek leaves, mustard leaves or collard leaves. And saag wala chicken or palak chicken is one of them – an authentic Indian recipe and a true keeper.
It tastes so delicious that even picky eaters won’t be able to resist this dish. Isn’t this a healthy way to incorporate leafy greens in a kid’s meal, a win-win situation for all of us. 😉
Sharing with you, my mom’s way of making palak chicken. Growing up, my mom’s palak chicken was my favorite. She was a great cook and would cook this chicken every other weekend as a part of our Sunday brunch. I have to admit -The Best Palak chicken ever!
RECIPE DETAIL – I begin the recipe by blanching spinach leaves. Blanching is the best way to preserve the nutrients and flavor of the greens. This way it adds a lovely color and texture to the dish. Next step is to prepare the gravy.
It’s a basic gravy prepared with onion-ginger-garlic and tomato. I have prepared the gravy from scratch but if you already 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 ? Other substitutes-
Ghee adds a depth of flavor to this dish but feel free to use oil as a substitute.
Instead of curd, cashew paste can be added to the gravy for a creamy texture.
Chicken can be substituted with mutton but overall cooking time will vary as mutton takes longer to cook.
Enjoy the goodness of spinach and chicken in this hearty and healthy recipe. Do give this 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 slotted spoon remove tomatoes from hot water and give them a cold bath by dropping 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 separate. Add pureed palak to it.
Mix well and allow it to simmer 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. Add sugar if you feel the saag taste bitter.
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.