Saag Wala Chicken

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(Cook With Harish)

It’s such a classic curry dish and we promise that the homemade version is so much better than your usual Friday night takeaway. This is our ‘fakeaway’ recipe, packed with fresh red chillies, garlic, ginger, turmeric, cloves and spinach. It’s also one of our favourite ways to use up tinned tomatoes.

Serve with rotis, naan or rice for the real deal, and a natural yoghurt or Raita . if you prefer your curries cool.

For marinating chicken,

  • Chicken – 2 lbs (I used bone-in thighs cut into medium-sized pieces)
  • Yogurt – 1/4 cup
  • Giner-garlic paste – 2 tsp
  • Garam masala powder – 1 tsp
  • Salt – 1/2 tsp

For the murgh saagwala,

  • Oil – 3 tbsp
  • Onion – 1 large, finely chopped
  • Ginger – 1″ piece, finely chopped
  • Garlic – 3 cloves, finely chopped
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – 1/2 tsp
  • Tomato – 1 large, chopped
  • Marinated chicken – 2 lbs (see above)
  • Spinach puree – 1 cup
  • Salt – to taste
  • Lime juice – 1-2 tsp
  • Garam masala powder – a large pinch
  • Cilantro leaves – a few stalks, torn (to garnish)


  • Mix the chicken with the marinade ingredients in a large bowl and refrigerate for at least half an hour.
  • Also, blanch the spinach in hot water, cool slightly and puree it. Keep aside. I used a fair amount of spinach to make 1 cup of puree.
  • Heat oil in a large pan. Add onions, ginger and garlic and saute till onions start to brown.
  • Add turmeric powder, red chili powder, coriander powder and cumin powder. Mix well and cook for a few seconds. Now add the tomatoes and cook till tomatoes are mushy and oil starts to separate at the sides.
  • Add the marinated chicken (along with the marinade liquid) and cook on high for a minute to sear the chicken pieces. Then reduce heat to low and cook covered till chicken is half-cooked, around 10-15 minutes.
  • Now add the spinach puree and a little salt and cook further till chicken is fully cooked and the gravy thickens. The spinach puree adds much needed moisture, but feel free to sprinkle some water if you think it needs it.
  • Once done, squeeze some lime juice and sprinkle garam masala. Fold in the boiled egg slices and garnish with cilantro leaves.
  • Serve hot with some steamed rice or Indian flatbreads like naans, rotis and chapatis. Don’t forget extra lime wedges on the side. Enjoy!

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