This quick and easy Chicken Saag is the fastest curry you’ll ever make from scratch. It’s healthy and delicious with a flavor bomb of spices. You’ll never need to order Indian takeout again with this recipe in your arsenal.
Since first making this Chicken Saag recipe, I have made it countless times. I always amaze myself with how easy it is to make, and how it satisfies my craving for Indian food. Although my favorite Indian curries when I go out to eat are Chicken Tikka Masala and Chicken Korma, I have recently fallen head over heels for Chicken Saag. Believe it or not, this recipe rivals the saag at my favorite local Indian restaurant! It contains nearly a dozen spices and aromatics in the pureed spinach sauce. This spinach sauce is what the term “saag” refers to. The saag sauce cooks quite rapidly, as does the chicken, which is cut into bite-size pieces.
How to make Chicken Saag
The first step in making saag is to make the spinach sauce. Heat a little bit of oil in a non-stick skillet, and add chopped onion, garlic, and ginger. Cook until softened and aromatic. Next you’ll add a mixture of spices followed by tomato paste dissolved in water. Mix until combined, and then stir in the spinach leaves. Cover the pan to allow the spinach to wilt. Stir the mixture until all the spinach is wilted, but still vibrant green. Remove from the heat and puree the mixture in your blender or food processor. The sauce is ready!
Next you’ll cook cubes of chicken in a bit of oil until cooked through. Pour the spinach sauce over the chicken, and continue to cook so the flavors can meld together. Stir in a big spoonful of plain yogurt, and this healthy curry is ready to serve!
This curry is quite healthy compared to many other curry dishes. The amount of oil is minimal, but can be reduced further if you prefer. You may also use reduced fat or fat free plain yogurt to save a few additional calories. Although you can make this recipe with chicken thighs, I prefer white meat which is also leaner than the alternative.
I typically serve this curry with plain basmati rice. The recipe comfortably yields 4 servings, although if you are super hungry you can divide it into 2 or 3 larger portions. It’s just as delicious reheated the following day. I took a portion to work for lunch and will admit it was probably the best lunch I’ve had at work in ages!
Other Indian recipes to try
- Homemade Naan
- Potato-Pea Samosas
- Pork Vindaloo
- Gajar Matar (Carrots and Peas)
- Murgh Masala (Chicken Masala)
- Shrimp Curry with Tamarind
- Chana Dal
What is your favorite Indian dish to eat? Have you ever tried making it yourself at home? I would love to hear more about your experiences eating and cooking Indian food. Leave me a comment and a rating for this recipe if you’ve tried it. Thanks!
- 2 tablespoons vegetable oil
- 1 large onion finely chopped (about 1 cup)
- 2 cloves garlic minced (about 1 tablespoon)
- 2 tablespoons minced fresh ginger
- 1 1/2 teaspoons kosher salt plus more as needed
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon Indian chili powder or cayenne pepper or to taste
- 1 tablespoon tomato paste
- 1/2 cup water
- 8 ounces baby spinach or trimmed regular spinach, washed and dried
- 1 pound chicken breast or tenders cut into 1-inch pieces
- 1/4 cup plain yogurt preferably thick Greek-style yogurt
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
- Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Add the tomato paste and water, and stir gently to dissolve the tomato paste and all the spices into the water, creating a thick spiced sauce.
- Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt. Remove the lid and finish stirring the spinach until it is completely wilted but still bright green.
- Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don’t want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
- Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add another tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through. Pour the spinach mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another few minutes to allow the flavors to meld and the chicken to finish cooking. Stir in the yogurt, and serve immediately with basmati rice and/or naan.
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