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 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. 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 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
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)
- 3 tablespoon Tomato puree
- 1 tablespoon Fresh cream (optional)
- 1/2 kg Boneless Chicken - washed and cleaned
SPICES
- 3 pieces of Moti Eliachi (Black cardamom)
- 2 pieces of Green Cardamom
- 2 pieces of Cinnamon sticks
- 3 pieces of Bay leaves
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Haldi (Turmeric powder)
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Degi Mirch or Red chili Powder
- 1/2 teaspoon Coarsely pounded coriander powder
- 1 teaspoon Sugar
- Salt to taste
Instructions
BLANCHING PALAK
- 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, drain and coarsely ground spinach. Save the water in which spinach was boiled. Can be used in the chicken later.
PREPARING GRAVY
- 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.
zehra raza says
March 6, 2019 at 11:15 amdo I have to boil spinach? another step I would rather not take. is it necessary?
Ruchi says
March 7, 2019 at 9:05 amZehra, for this recipe I have blanched spinach. Blanching helps to preserve its beautiful color and texture. Also, some varieties of spinach come with a very strong flavor and blanching helps tone down that strong taste. Feel free to experiment without blanching. 🙂
Bhavya Selar says
August 29, 2018 at 4:29 amTried it today. Came out really well and healthy too. Thanks for this recipe.
Ruchi says
August 31, 2018 at 8:35 amPleasure is all mine. Thanks for your feedback. 🙂
Rajesh N Rathod says
July 29, 2018 at 11:29 amDelicious – yummy & mouthwatering
Ruchi says
July 29, 2018 at 4:28 pmThank you!
amit says
June 13, 2018 at 3:38 amJust cooked this recipe and it tastes amazing. Thank you for sharing.
Ruchi says
June 13, 2018 at 9:24 amMy pleasure.
Glad you liked the recipe.
Nitasha says
May 17, 2018 at 10:10 amI tried this recipe today its look nd tastes amazing.
Ruchi says
May 17, 2018 at 3:28 pmThanks for your feedback Nitasha!
Laya says
April 6, 2018 at 3:30 amTried this for lunch today n tasted rlly rlly yumm! Was quite not sure how Palak n Chkn wud taste together. But ur recipe rocked it! Thanks Ruchi fr the awesome recipe.
Ruchi says
April 6, 2018 at 12:39 pmPleasure is all mine, Laya!
Glad to hear that you liked the recipe. 🙂
Michelle says
April 3, 2018 at 9:51 pmHi Ruchi. Can we marinate the chicken in yogurt and still follow the same steps?
Ruchi says
April 3, 2018 at 9:56 pmYes, you can. 🙂
Hina says
March 21, 2018 at 10:24 amAmazing recipe. Thank you for all the yummiest recipes Ruchi.
Ruchi says
March 21, 2018 at 1:41 pmYou are welcome, Hina. 🙂
Lee says
February 19, 2018 at 5:40 amHi you mentioned Curd or Cashew paste is this something that is easy to get from most supermarkets.
Thanks in advance
Ruchi says
February 19, 2018 at 11:01 amCurd is yogurt and yes that’s readily available in supermarkets.
Cashew paste, you can make at home. Here is the link – https://www.ruchiskitchen.com/how-to-make-cashew-paste/
manali says
December 11, 2017 at 7:31 amI have tried this recipe and it turned out real good. Sorry to brag! I am going to cook it again for guests tomorrow. I am from Delhi and this is the best time for all types of saags. I would also like to try meethi chicken. Meethi is sometimes a liitle bitter, when cooked. How can that be fixed?
Ruchi says
December 11, 2017 at 10:02 amAwesome. Thanks for your kind words and wonderful feedback Manali!Glad to hear that you liked the recipe.
This is how I remove bitterness from methi.
Just like spinach, I blanch methi. Since methi is bitter than spinach, I add a teaspoon of lemon juice along with salt to the boiling water. Blanch as directed and then drain the excess water. This will take care of the bitterness.
Hope this helps!
Sonia says
November 23, 2017 at 9:12 amIn ingredients section you have mentioned sugar also but in recipe it’s not used anywhere. Pls clarify.
Ruchi says
November 23, 2017 at 9:44 amSonia, add suagr only if the saag tastes bitter.
Have updated the recipe. Thanks!
Uneza says
March 14, 2017 at 2:09 amHi.. Will be trying this recipe right now. Just had a few doubts… Is the tomato puree store bought?? If yes.. What would be the other option.
You have mentioned half cup of onion paste.. How many onions would that be approximately?
Ruchi says
March 14, 2017 at 8:09 amYes, I have used store bought tomato puree. You can substitute it with fresh tomatoes (in pureed form).
1/2 cup onion paste equals 2 medium onions or 1 large onion.
Happy Cooking!!
Rohit Mistry says
January 27, 2017 at 2:48 amJust made the saag chicken…wish i cld send u the pictures….it has turned out proper…
Ruchi says
January 27, 2017 at 7:53 amThanks for trying. Glad you liked.
You can share your pictures with me at [email protected]
Ruchi says
December 29, 2016 at 8:23 amHi Ruchi..ive just made this palak chicken n it has turned out lovely 😊 Thnx 👍
Ruchi says
December 29, 2016 at 6:18 pmPleasure is all mine. 🙂
Thanks Ruchi, for sharing your experience with me. Glad you liked the recipe.
Jacquie says
October 25, 2016 at 9:12 amHello 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
October 25, 2016 at 12:14 pmThanks 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!!
Peita Bedi says
October 13, 2016 at 3:31 amThis was amazing , the flavours everything !
Thank you so much for sharing these beautiful recipes with us
Ruchi says
October 13, 2016 at 1:30 pmPleasure is all mine. Glad you liked. 🙂
Betty says
September 18, 2016 at 10:23 pmPlease clarify how much spinach in dry weight. Thank you.
Ruchi says
September 19, 2016 at 7:48 amThanks for stopping by Betty. The dry equivalents are 3 lb fresh spinach leaves = 2 cup cooked spinach = 2 (10 ounce) frozen spinach packets.
H shah says
September 9, 2016 at 4:47 pmI’m making the saag chicken tonight and so far it looks and smells awesome !
Ruchi says
September 11, 2016 at 9:35 amGlad to hear that! I hope you liked it. 🙂
Mich says
August 28, 2016 at 10:58 pmI 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
August 29, 2016 at 5:34 pmThanks for trying the recipe Mich! Glad you liked.
Have taken down your request and will update the recipe soon. 🙂
Karen says
June 2, 2016 at 6:51 amI 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
Ruchi says
June 5, 2016 at 6:28 pmThanks Karen for your lovely feedback. Glad you liked the recipe as much as we do. 🙂
Ruhee says
May 5, 2016 at 2:47 pmHey 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😊😊
Ruchi says
May 7, 2016 at 1:27 pmThanks for your wonderful feedback Ruhee. Glad you liked/loved the recipe. 🙂 🙂 For mutton –
. Marinating it in curd or vinegar sounds like a great option.
. Another option would be to pressure cook the mutton until half cooked and then sauteing it with spinach mixture. If you happen to cook this recipe again, share some pics with me at my facebook wall – https://www.facebook.com/ruchiskitchen
Sarita says
May 17, 2016 at 10:53 amFresh lemon juice is better than vinegar…
Ruchi says
May 17, 2016 at 11:12 amAgree. 🙂
eva says
April 26, 2016 at 4:58 amThis 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
April 26, 2016 at 3:07 pmThanks for stopping by Eva! Glad you liked the recipe, your wonderful feedback makes it all the more worthwhile and special. 🙂
kuldeep Kaur says
April 18, 2016 at 7:19 amHi, 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.
Ruchi says
April 18, 2016 at 4:22 pmThanks for stopping by Kuldeep. Pleasure is all mine, glad you like. 🙂
Aisha says
April 5, 2016 at 12:01 amHi 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
Ruchi says
April 5, 2016 at 9:28 amAisha, its mentioned in step 11 – “Add beaten curd and give it a good mix. “
katy says
March 15, 2016 at 10:37 pmThanks 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
March 16, 2016 at 5:49 pmYou 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. 🙂
Akshatha says
February 23, 2016 at 9:10 pmHi 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.
RK says
February 24, 2016 at 9:41 amThanks for trying the recipe and sharing your wonderful feedback with me. Glad you liked it. 🙂
Miri says
February 16, 2016 at 11:07 amBy any chance what would be equivalent of using fresh garlic and ginger instead of pastes?
RK says
February 16, 2016 at 12:51 pmMiri, 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.
Doc Rock says
January 27, 2016 at 11:20 pmhi. 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
January 28, 2016 at 7:58 amDoc 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.
Julia says
January 26, 2016 at 4:01 amI made palak chicken with this recipe today. It was yum and my guests loved it.
RK says
January 26, 2016 at 7:31 amThanks for trying the recipe Julia, and sharing your feedback with me. So glad to hear that you liked the recipe. 🙂
Michelle says
January 9, 2016 at 9:34 pmThis is the best chicken saag recipe I’ve tried. yum yum!
RK says
January 10, 2016 at 9:40 amThanks for trying the recipe Michelle and sharing your feedback with me. 🙂 Glad you liked the recipe!!
Mukesh Datta says
December 5, 2015 at 9:15 pmHi 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 😉
RK says
December 5, 2015 at 10:38 pmThanks for your wonderful feedback Mukesh and many congratulations on your special day. Enjoy your dinner!! 🙂
reena says
November 23, 2015 at 9:49 pmMam u didn’t mention that how much quantity of chicken fr this..plz can u tell me..tq😊
RK says
November 24, 2015 at 7:18 amThanks for pointing that out Reena. It has been fixed. You need 1/2 kg chicken.
komal says
November 23, 2015 at 5:29 amReally awesome ..my husband says he wants chicken to be cooked like dis only.. thanx 🙂
RK says
November 23, 2015 at 9:05 amYou are welcome Komal and thanks for a wonderful feedback. 🙂
Archana says
November 5, 2015 at 6:25 amAmazing..truly wonderful recipe. Perfect balance of spices and steps are clearly marked. Thanks Ruchi. you made my dinner extra special today!
RK says
November 8, 2015 at 2:33 pmThanks for your lovely feedback, Archana!! Glad you liked the recipe. 🙂
Diksha says
August 25, 2015 at 10:52 amTried 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!
RK says
August 26, 2015 at 4:34 pmThanks for trying out the recipe Diksha! Glad you liked it. 🙂
Reena says
August 13, 2015 at 7:44 amTried this recipe for lunch… came out v nice…loved it…. thanks for sharing…
RK says
August 13, 2015 at 9:04 amYou are welcome, Reena! Thanks for trying out the recipe, and glad to hear that you liked it. 🙂
Shipra says
July 30, 2015 at 1:32 pmVery 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.
RK says
July 31, 2015 at 3:06 pmYou are welcome Shipra. Thanks for trying out the recipe and I am glad that you liked it. 🙂
Sanjay says
July 16, 2015 at 9:06 pmWhat a recipe. Too good and so delicious. Ruchi, love the way you display your cooking talent! I am a huge admirer of your work.
RK says
July 19, 2015 at 9:38 amThanks for your feedback Sanjay! Glad you liked it. 🙂
Vandana says
June 13, 2015 at 2:29 pmBest 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 🙂
RK says
June 14, 2015 at 6:41 amThanks for sharing your experience with me Vandana, Glad you and your family relished the recipe 🙂
Kathy says
April 12, 2015 at 7:29 amI 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.
RK says
April 12, 2015 at 9:28 amYou are very welcome Kathy and thanks for stopping by!!
RADHIKA says
March 29, 2015 at 1:42 amHi 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
March 29, 2015 at 8:33 amThanks 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 🙂