Saag Wala Chicken or Palak Chicken is an outrageously delicious dish, full of flavor and loaded with nutrients!! It’s a fantastic combination of delicious ingredients that are 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 real 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! 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!
How To make Saag Wala Chicken?
I begin the recipe by blanching spinach leaves. Blanching is the best way to preserve the nutrients and flavor of the greens. Additionally, it removes some of the oxalates that spinach contains.
Did you know: Blanching, or shocking the cooked greens or leafy vegetables in ice water, preserves the beautiful green color.
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 the overall cooking time will vary as lamb takes longer to cook.
Enjoy the goodness of spinach and chicken in this hearty and healthy recipe. Do give this delicious 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 chop, Dhaba style chicken, Chicken Keema, Butter Chicken.
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Saag Wala Chicken or Palak Chicken
- 1 kg Fresh Spinach blanched
- ½ kg Boneless Chicken – washed and cleaned
- 3 medium Onions pureed
- 1 tablespoons Garlic paste
- 1 tablespoons Ginger paste
- 3 medium Tomatoes boiled and crushed
- 2 tablespoons Yogurt
- 3 tablespoons Tomato puree
- 2 tablespoons Fresh cream (optional)
- 1 tablespoon Ghee
- 3 tablespoons Mustard Oil
- 3 pieces of Moti Eliachi (Black cardamom)
- 2 pieces of Green Cardamom
- 2 pieces of Cinnamon sticks
- 3 pieces of Bay leaves
- ½ teaspoon Cumin seeds
- ½ teaspoon Haldi (Turmeric powder)
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Degi Mirch or Red chili Powder
- ½ teaspoon Coarsely pounded coriander powder
- 1 teaspoon Sugar
- Salt to taste
- Wash and clean Spinach.
- 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, put the spinach into a strainer to drain the water. Rinse again with tap water. Press and squeeze all the excess water. Transfer the blanched spinach to a blender and blend until smooth. Blanched spinach is ready. Set it aside.
- Wash and clean the 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.
- Heat the mustard oil in a pan. Mustard oil has a very strong flavor. Therefore, to get rid of that pungent flavor, cook mustard oil to its smoking point and take it off the flame. Let it cool.
- When ready to make the masala – Reheat the mustard oil and add ghee to the same pan. Add whole spices and cumin seeds.
- As they start to crackle, add ginger-garlic paste. Mix and saute for 1-2 minutes. Stir in onion paste and mix to combine.
- Keep sauteing until all the liquid has evaporated and masala looks all dried. Stir in crushed 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 yogurt and mix until incorporated. Cook for another 2-3 minutes, till the masala is reduced in size and ghee/oil, starts to separate. Add blanched palak to it.
- Mix well and allow it to simmer for 15-20 minutes. Meanwhile clean and wash chicken pieces.
- Add chicken pieces to cooked palak.
- Mix and pour 1/2 cup of water. Cover and cook until the chicken pieces are fully cooked.
- It will take approximately another 15 minutes. Add sugar if the saag tastes 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.