Want to understand what makes great saag?
I’ve written a detailed series called The Science of Saag: Mastering the Green Curry, where I explore how to cook greens that stay vibrant, smooth, and deeply flavorful—and how to pair them with fat for a more satisfying dish.
Chicken Saag is a comforting North Indian dish where tender pieces of chicken are simmered in a smooth, richly flavored green curry. The greens provide depth and freshness, while the chicken adds heartiness, making this a satisfying meal that feels both nourishing and indulgent.
Like other saag dishes, Chicken Saag reflects a home-style approach to cooking rather than a rigid recipe. The greens are cooked down slowly, blended into a thick base, and then combined with spices and protein to create a cohesive, well-rounded dish. The result is a curry that feels balanced—neither too heavy nor too light.
This recipe uses spinach (palak) as the primary green, which gives the curry a smooth texture and mild flavor that pairs especially well with chicken. Spinach also allows the dish to come together relatively quickly, making it a practical option for weeknight cooking while still feeling special.
Chicken Saag is traditionally served with Indian flatbreads such as roti or naan, but it’s equally satisfying spooned over hot basmati rice. The sauce is meant to cling gently to the chicken and the bread or rice, creating a dish that’s comforting, cohesive, and deeply flavorful.
Chicken Saag
Ingredients
- 10 oz Spinach leaves Or 1 bunch of spinach
- 12 oz Chicken Chicken breast or Thighs
- 1 tbsp Olive Oil
- 1 cup Red Onions Diced
- 1 tbsp Ginger-garlic Paste
- 1/2 cup Tomatoes Diced/Crushed/Pureed
- 1-2 Green Chillies optional, adjust per your preferred heat level
- 1/2 tsp Garam Masala
- 1 tsp Coriander Powder
- 1/2 tsp Dried Fenugreek Leaves “Kasuri Methi”
- 1/2 tsp Salt adjust to taste
Method
- Bring water to a boil in a pot and add the Spinach.
- Boil for about 2 minutes until the Spinach is all wilted and drain the Spinach in a colander.
- You need to coarsely blend it and my preference is to use a Hand Blender for the convenience. Don't blend into a fine paste, just give it 2-3 pulses and you'll see the Spinach pureed with some larger pieces mixed in there.
- Add the oil to a non-stick pan on medium heat. When the oil is hot add the diced onions and sprinkle a little salt on the onions to speed up the cooking.1 tbsp Olive Oil, 1 cup Red Onions
- Fry the onions for about 6-8 minutes, they should be soft and starting to turn light brown.
- Add the ginger-garlic paste and the green chillies and fry until the raw aroma of the ginger diminishes.1 tbsp Ginger-garlic Paste, 1-2 Green Chillies
- Add the tomatoes and the coriander powder and salt and cook for 6-8 minutes until the tomatoes are cooked.1/2 cup Tomatoes, 1 tsp Coriander Powder, 1/2 tsp Salt
- Add the Chicken and cook it for about 5 minutes. It should be almost fully cooked at this point. TIP: If you're not sure cut up one of the larger pieces in the pan to check. If it's still pink inside, then cook a little longer.12 oz Chicken
- Add in the pureed Spinach and mix well to blend in the onion-tomato base and to coat the Chicken completely.10 oz Spinach leaves
- Add garam masala and dried fenugreek leaves. Cook for about 4-5 minutes on low heat to let the flavors build up and delicious Chicken Saag is ready!1/2 tsp Garam Masala, 1/2 tsp Dried Fenugreek Leaves
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