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black cast iron pan with green chicken on a pink teatowel

Saag Chicken Recipe

Saag Chicken aka Saag Murgh is a delicious curry in which marinated chicken is cooked in a gravy made of spinach and Indian spices
Course Main Course
Cuisine Indian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Calories 286kcal
Author Shinta


  • 700 grams Chicken Bone-in or boneless

For the marinade:

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


  • 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.


Calories: 286kcal | Carbohydrates: 14g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 998mg | Potassium: 754mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6237IU | Vitamin C: 56mg | Calcium: 151mg | Iron: 4mg