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    Home » Main Course Recipes » Saag Chicken (Chicken Spinach Curry)

    Saag Chicken (Chicken Spinach Curry)

    Published: May 20, 2021 · Modified: May 31, 2021 | This post may contain affiliate links·

    527 shares
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    Saag MUrgh

    Saag Chicken a delicious Indian curry in which marinated chicken is cooked in a sauce made of spinach and Indian spices

    (This recipe was first published in June 2017 and has been updated)

    Jump to:
    • What is Saag Chicken or Saag Murgh?
    • Why this recipe works
    • Saag Chicken Ingredients
    • Step-by-step recipe
    • Tips for making perfect Saag Chicken
    • More Indian Chicken Recipes
    • Saag Chicken Recipe

    The earthy flavors of spinach cooked in a mixture of Indian spices and onions is so unique and exquisite! Saag Chicken and Saag Paneer (paneer cooked in spinach sauce) are both some of our favorite curries to eat as a family, and my kids love the flavors of spinach in the sauce. The color of the spinach when cooked correctly, is so vibrant and beautiful too! This curry pairs well with Basmati rice or Indian Naan.

    Looking for some popular Indian Chicken recipes? Take a look at our Chicken Dum Biryani recipe - where rice and chicken are cooked together to make a delicious dum biryani!

    What is Saag Chicken or Saag Murgh?

    Saag Chicken, aka, Saag Murgh, is made by cooking marinated chicken in a sauce made primarily with spinach and spices. The flavors are earthy, bold (from the whole spices and ground spice powders) and the dish is rich in flavor and nutrutional value. There is no added cream, and the additional of spinach improves the flavor so much!

    Don't hesitate to try this recipe with younger kids if you are worried they wil not like spinach - the spinach vastly improves the flavor of the curry and there is no trace of bitterness at all!

    close up of green chicken curry garnished with ginger

    Why this recipe works

    • Authentic Indian recipe
    • Spinach adds to the nutritional value of this curry
    • Rich and delicious, without any added cream

    Saag Chicken Ingredients

    To make saag chicken, you will need the following ingredients:

    Chicken , onions and spinach on a white board

    ingredients used to make saag chicken

    Chicken - You can use either bone-in chicken legs and thighs of boneless chicken thighs (or breast). I have used bone-in chicken for this recipe.

    Spinach - Use fresh spinach for the best results. Optionally, use frozen spinach.

    Onions - use red or yellow onions, chopped

    Vegetable oil (or use ghee)

    For marinating the chicken:

    • Ginger-garlic paste (or use freshly minced ginger and garlic)
    • Turmeric powder
    • Salt
    • Yogurt

    Other Ingredients:

    • Dried whole red chilies
    • Bay leaves
    • Kasuri methi (read about my guide to Indian spices to know more)
    • Whole cumin
    • Cinnamon Powder
    • Garam Masala
    • Coriander Powder

    Step-by-step recipe

    To make the saag chicken, start by marinating the chicken in salt, yogurt, ginger garlic paste, and turmeric powder. Mix the chicken pieces with the marinade ingredients in a large mixing bowl, cover with a cling film, and keep it in the fridge for at least 30 minutes to 1 hour.

    Place a large pot or Dutch oven on the stovetop. Add vegetable oil or ghee and bring to heat. Add the cumin and let it start to crackle. Then add the chopped onions. Saute the onions for a minute and add the whole red chilies, bay leaves, coriander powder, garam masala and cinnamon powder. Lower the heat and continue to saute. Do no let the spices burn.

    Collage of images showing onions, cumin and bay leaves in a dutch oven

    Add the marinated chicken to the pot. Mix well, such that the chicken pieces are well coated in the onion-spices mixture in the pot. Cook for 7-8 minutes on low heat so that the chicken is cooked through.

    You will have to flip the chicken pieces a few times so that they do not stick to the base of the pot. Add a little water if the spice residue at the bottom of the pot starts to burn.

    Collage of images showing chicken added to a dutch oven

    Once the chicken is cooked, add the blended spinach. Mix well and cover the pot with a lid. Cook for 5 minutes on low-medium heat, with the lid on. Then open the lid and simmer for 2-3 minutes so that the excess water from the sauce is released.

    collage of images showing chicken cooking in green curry

    Turn off the heat once the curry is done - the sauce should be thick and not runny as you see in the image below. Serve the saag chicken with a side of Basmati rice or Naan.

    Side view of green chicken curry in a black cast iron pan

    Tips for making perfect Saag Chicken

    Do not overcook the spinach: If you want to retain the vibrant green color of the spinach, you need to ensure that you do not overcook it. Add it to the chicken once the chicken is cooked through, and cook the spinach for no more than 8 minutes until it is cooked down. Overcooking the spinach will turn it dull in color.

    Use frozen spinach as a substitute: The traditional way to saag murgh is to use fresh spinach, however, you can also use frozen spinach for this recipe. Simple thaw the spinach, add it to the recipe as seen in the detailed steps above. Cook as instructed.

    No added water: This is a thick-ish gravy, in which no added water is required, and the dish cooks in its own juices.  Adding water will make the curry diluted and runny.

    More Indian Chicken Recipes

    Kadai Chicken

    Instant Pot Chicken Curry

    Chicken 65

    Instant Pot Chicken Tikka Masala

    Chicken Chettinad

    Chicken Korma

    black cast iron pan with green chicken on a pink teatowel

    Saag Chicken Recipe

    Shinta
    Saag Chicken aka Saag Murgh is a delicious curry in which marinated chicken is cooked in a gravy made of spinach and Indian spices
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Course Main Course
    Cuisine Indian
    Servings 4 people
    Calories 286 kcal

    Ingredients
      

    • 700 grams Chicken Bone-in or boneless

    For the marinade:

    • 4 tbsp Yogurt Use Greek or Full Fat Yogurt
    • 1 tbsp Ginger Garlic Paste Or use fresh minced ginger and garlic
    • ½ tbsp Turmeric powder
    • ½ tbsp salt

    For the Saag Chicken sauce

    • 1 tbsp Vegetable oil or use ghee
    • 2 Onions Red or yellow onions
    • ¾ tbsp Whole Cumin
    • ½ tbsp Cinnamon Powder
    • ½ tbsp cinnamon powder
    • 2-3 Bay Leaves
    • ¾ tbsp Coriander Powder
    • 2-3 dried red chilies Optional
    • 1 tbsp Kasuri Methi aka dried fenugreek leaves
    • 250 grams Fresh spinach leaves Or use frozen spinach

    Instructions
     

    • Start by marinating the cleaned chicken pieces in the marinade of yogurt, ginger, salt and turmeric. Keep the chicken in the fridge for at least 30 minutes.
    • Heat a tablespoon of vegetable oil or ghee in a large pot on the stovetop. Onece hot, add the cumin seeds.
    • Once the sumin starts to sputter, add the chopped onions and saute for a minute.
    • Add the dried red chilies, followed by coriander powder, garam masala, cinnamon, bay leaves. Saute for a minute more. Make sure the spices so not burn. Add a tablespoon of water if needed.
    • Now add the marinated chicken to the pot. Mix well, coating the chicken in the spices from the pot.
    • Let the chicken cook in the pot, for 7-8 minutes. Check to see if the chicken is sticking to the bottom and add a splash of water if need be. Stir occasionally, flipping the chicken pieces so they cook evenly.
    • As the chicken is cooking, make the spinach puree. Add the rinsed spinach leaves in a blender with 3-4 tablespoons water. Blend until smooth.
    • Once the chicken is cooked, add the blended spinach. Mix well and cover the pot with a lid.
    • Cook for 5 minutes on low-medium heat, with the lid on. Then open the lid and simmer for 2-3 minutes so that the excess water from the sauce is released.
    • Garnish with ginger juliennes and red chili flakes. Serve with a side of Basmati rice or Naan.

    Nutrition

    Calories: 286kcalCarbohydrates: 14gProtein: 20gFat: 18gSaturated Fat: 7gTrans Fat: 1gCholesterol: 66mgSodium: 998mgPotassium: 754mgFiber: 4gSugar: 5gVitamin A: 6237IUVitamin C: 56mgCalcium: 151mgIron: 4mg
    Keyword palak chicken, saag chicken, Saag Murgh
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife
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    527 shares

    Reader Interactions

    Comments

    1. Emily says

      June 22, 2021 at 12:20 pm

      Excited to make it! Why does the recipe ingredients call for cinnamon twice and there is no mention of garam masala but there is in the direction. Just looking for clarification

    2. zeba Durrani says

      June 23, 2017 at 9:09 pm

      This saag murgh looks perfect Shinta, have not made this dish in a while. I love your recipe !

    3. Jhuls | The Not So Creative Cook says

      June 19, 2017 at 12:52 pm

      Oh what a lovely dish to share! I am trying to increase my iron level and this is a good way! Thanks for sharing at Fiesta Friday party!

    4. Dawan says

      June 19, 2017 at 7:56 am

      My daughter likes ve spinach so I always try to cook often as I can. I do very often aswell the palak paaner.

    5. Tamara says

      June 18, 2017 at 8:09 pm

      Spinach... I prefer Spinach salad, so I'll just go for the chicken here...

    6. Claire says

      June 17, 2017 at 7:46 am

      Spinach is always a winner! Will have to try this one soon

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    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

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