Chicken saag (Chicken and spinach curry)

Chicken saag (Chicken and spinach curry)

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About this recipe: A classic Indian curry dish made with chicken and fresh spinach. Serve with basmati rice.


Serves: 6 

  • 60ml vegetable oil
  • 1 whole chicken, cut into pieces
  • 900g fresh spinach, rinsed and chopped
  • 60ml water
  • 2 large onions, minced
  • 5 cloves garlic, minced
  • 1 (2cm) piece fresh ginger, minced
  • 400g tomato passata
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper, or more to taste
  • 1/2 teaspoon ground turmeric
  • 2 cardamom pods
  • 2 whole cloves
  • 1 teaspoon salt
  • 1 tablespoon water, if needed
  • 60ml milk
  • 1 teaspoon garam masala
  • 6 tablespoons soured cream
  • 2 tablespoons butter

Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

  1. Heat oil in a large pan over medium heat; fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
  2. Place the spinach into a large pot with 60ml of water; bring to the boil, cover the pan and remove from heat. After 10 minutes, transfer the spinach into a blender and process until very finely chopped. Set the spinach aside.
  3. Place the onions, garlic and ginger into the pan; fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomato passata, ground coriander, cayenne pepper, turmeric, cardamom, cloves and salt; stir in 1 tablespoon water; cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine and return the chicken pieces to the pan. Bring the mixture to a simmer, reduce heat, cover and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the pan and cook until the spinach starts to stick to the pan, about 15 minutes.
  4. Stir in soured cream and bring the mixture just to a simmer. Remove from heat and stir in butter.

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