Best 5 Chicken Saag Recipes

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Chicken saag is a flavorful and aromatic dish that captures the essence of Indian cuisine. This delectable dish combines tender chicken with a rich and creamy spinach gravy, resulting in a harmonious blend of textures and flavors. Originating from the northern regions of India, chicken saag has gained popularity worldwide due to its tantalizing taste and versatile nature. Whether served as a hearty main course or paired with accompaniments like rice or naan, this dish promises a culinary experience that will leave you craving more.

Here are our top 5 tried and tested recipes!

CHICKEN SAAG



Chicken Saag image

Classic Indian dish made with chicken and spinach. Serve with basmati rice.

Provided by Joe Ortiz

Categories     World Cuisine Recipes     Asian     Indian

Time 1h45m

Yield 6

Number Of Ingredients 19

¼ cup vegetable oil
1 (3 pound) whole chicken, cut into pieces
2 pounds fresh spinach, rinsed and chopped
¼ cup water
2 large onions, minced
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or more to taste
½ teaspoon ground turmeric
2 cardamom pods
2 whole cloves
1 teaspoon salt
1 tablespoon water, if needed
¼ cup milk
1 teaspoon garam masala
6 tablespoons sour cream
2 tablespoons butter

Steps:

  • Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
  • Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
  • Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. 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 skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
  • Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 18.2 g, Cholesterol 112.9 mg, Fat 25.6 g, Fiber 6.1 g, Protein 39 g, SaturatedFat 8.3 g, Sodium 736 mg, Sugar 3.3 g

INDIAN CHICKEN SAAG



Indian Chicken Saag image

Indian spinach curry with paneer cheese.

Provided by Ryan Feagin

Categories     World Cuisine Recipes     Asian     Indian

Yield 6

Number Of Ingredients 21

2 ½ pounds boneless, skinless chicken thighs, cubed
2 tablespoons olive oil, divided, or more as needed
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala, divided
salt and ground black pepper to taste
1 (8 ounce) package fresh spinach
¼ tablespoon butter
1 medium onion, diced
5 cloves garlic, minced
3 fresh red chile pepper, minced
2 tablespoons minced fresh ginger root
5 fresh curry leaves
5 cardamom pods
1 teaspoon mustard seed
1 teaspoon ground turmeric
½ (8 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce
1 teaspoon honey
12 ounces paneer, diced
¼ cup heavy cream, or more to taste

Steps:

  • Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
  • Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
  • Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 10 to 15 minutes. Remove from heat and set aside.
  • Heat butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary. Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
  • Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
  • Remove from heat. Add chicken and stir in paneer and heavy cream.

Nutrition Facts : Calories 530.1 calories, Carbohydrate 18.3 g, Cholesterol 141.1 mg, Fat 32 g, Fiber 4.3 g, Protein 43.2 g, SaturatedFat 10.4 g, Sodium 874.5 mg, Sugar 8.2 g

SAAG CHICKEN



Saag Chicken image

I searched high and low for this recipe before coming across it on askpalakkad.com. It was so good I must share it with you to save the hassle of trying to find it yourself! This truly is delicious!! Add a few cardamom seeds to the rice for a truly authentic Indian taste! Note: This is quite spicy. If you do not like spicy food, adjust the amount of cayenne pepper (e.g. 1/4 tsp cayenne).

Provided by AngeNZ

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 lbs skinless chicken pieces, cubed
4 tablespoons oil
48 ounces spinach, washed & chopped
1/4 cup water
3 tablespoons oil
1 inch gingerroot, minced
5 garlic cloves, minced
2 large onions (minced or extremely finely chopped)
1 (400 g) can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 whole cloves
2 big cardamom pods
1 tablespoon water
4 tablespoons milk
1 teaspoon garam masala
2 tablespoons butter

Steps:

  • Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
  • Put the spinach in a pot, add 1/4C water.
  • Bring to the boil and remove from heat.
  • When cool, grind very well (almost to a paste) in blender and set aside.
  • Heat the remaining 3 tbs oil in a pan and add ginger, garlic and onions.
  • Fry until lightly brown.
  • Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
  • Sprinkle with 1 tbs water.
  • Cook for 10 minutes on a low heat.
  • Add chicken and milk to the pan.
  • Simmer until the chicken is tender (about 10 minutes).
  • Add spinach and garam masala to the pan.
  • Cook until spinach starts sticking to the pan (about 15 minutes).
  • Remove from heat, add butter and cover until ready to serve with rice.

1-WOK CHICKEN SAAG RECIPE BY TASTY



1-Wok Chicken Saag Recipe by Tasty image

Here's what you need: chicken tenderloins, spinach, tomato, medium red onion, cumin seeds, coriander, fresh basil leaf, coconut milk, ginger garlic paste, turmeric, coriander powder, curry powder, chili powder, salt, turmeric, chicken powder, salt, pepper

Provided by Ria Antony

Categories     Dinner

Yield 3 servings

Number Of Ingredients 18

½ lb chicken tenderloins, cubed
¾ lb spinach
1 tomato, quartered
1 medium red onion, quartered
½ teaspoon cumin seeds
1 teaspoon coriander, or cilantro leaves
½ teaspoon fresh basil leaf
1 tablespoon coconut milk
½ teaspoon ginger garlic paste
1 pinch turmeric
¾ teaspoon coriander powder
¾ teaspoon curry powder, or garam masala
¼ teaspoon chili powder
salt, to taste
1 pinch turmeric
½ tablespoon chicken powder
1 pinch salt
1 pinch pepper

Steps:

  • In a bowl, mix the Spices for Chicken with chicken pieces. Marinate for 20 minutes. Then, add oil to a wok and saute marinated chicken on medium heat until cooked through. Set aside in a bowl.
  • In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
  • In the wok used earlier, heat oil and add ginger garlic paste. Immediately add spinach paste (from blender) on medium heat and stir for 2 minutes.
  • Add curry spices and stir for 2 minutes. Boil on medium to low heat for 5 minutes, covering. Then, add chicken pieces, cover, and cook for 5 minutes.
  • Add the coconut milk and stir to combine.
  • Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
  • Serve alongside warm rotis or white rice.

Nutrition Facts : Calories 307 calories, Carbohydrate 35 grams, Fat 6 grams, Fiber 12 grams, Protein 31 grams, Sugar 4 grams

CHICKEN SAAG



Chicken Saag image

My mom and I went to an Indian festival this weekend and enjoyed the best food! I think my stomach wants to move to Mumbai

Provided by Creole cookin

Categories     < 4 Hours

Time 1h5m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 15

1 cup fresh spinach leaves
1 tablespoon fresh ginger, grated
2 garlic cloves, crushed
1 fresh green chili pepper
1 cup water
2 tablespoons vegetable oil
2 bay leaves
1/4 teaspoon black peppercorns
1 diced onion
4 tomatoes, diced
2 teaspoons curry
1 teaspoon salt
1 teaspoon chili powder
3 tablespoons plain yogurt
8 chicken breasts

Steps:

  • Cook spinach without water, in covered pan for 5 minutes.
  • Puree spinach, ginger , garlic and chili with 1/4 cup water.
  • Heat oil, add bay leaves and pepper corns and onion, stir fry for 6-8 minutes.
  • Add chopped tomatoes and simmer 5 minutes.
  • Add curry powder, salt and chili powder, cook 2 minutes.
  • Add spinach puree and remaining water to pan simmer 5 minutes.
  • Stir in yogurt 1 tbs at a time simmer 5 minutes.
  • Add chicken, cover and cook for 25-30 minutes.
  • Serve with warm naan and yogurt, dust lightly with chili powder.

Nutrition Facts : Calories 614, Fat 34.6, SaturatedFat 8.9, Cholesterol 187.1, Sodium 797.1, Carbohydrate 10.9, Fiber 2.9, Sugar 5.7, Protein 63

Tips:

  • Use fresh spinach. Fresh spinach has a more vibrant flavor and color than frozen spinach. If you are using frozen spinach, thaw it completely before using.
  • Don't overcook the spinach. Spinach wilts quickly, so only cook it for a few minutes until it is just wilted.
  • Use a variety of spices. Chicken saag is a flavorful dish, so don't be afraid to experiment with different spices. Common spices used in chicken saag include cumin, coriander, turmeric, garam masala, and red chili powder.
  • Add some cream or yogurt. Cream or yogurt can help to balance the flavors of the dish and make it more creamy.
  • Serve with rice or naan. Chicken saag is traditionally served with rice or naan. You can also serve it with other Indian breads, such as roti or paratha.

Conclusion:

Chicken saag is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be customized to your own taste. With its vibrant flavors and colors, chicken saag is sure to be a hit with your family and friends.

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