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Saag wala Chicken

Sudip Srivastava
0 minutes
Prep Time
45 minutes
Cook Time
5 People
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Recipe Tags

  • Non-veg
  • Everyday
  • Indian
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. 2 cups - palak/spinach boiled and pureed
  2. 1/2 cup - onion paste
  3. 3 - tomatoes
  4. 2 - moti Eliachi (Black cardamom)
  5. 2 - bay leaves
  6. 2 each - green cardamom + cinnamon sticks
  7. 2 tbsp each - beaten curd + tomato puree
  8. 1 tbsp - fresh cream (optional)
  9. 2 tsp each - garlic paste + ginger paste
  10. 1 tsp - sugar
  11. 1 tsp - garam masala owder
  12. 1/2 tsp - degi mirch or red chilli Powder
  13. 1/2 tsp - coarsely pounded coriander powder
  14. 1/2 tsp each - cumin seeds + turmeric powder
  15. salt as per taste


  1. To make the masala - add ghee to a hot pan add whole spices and cumin seeds.
  2. When they start to sputter add ginger-garlic paste. Mix and saute for 5-6 seconds. Stir in onion paste and mix.
  3. Keep sauteing till all the liquid has evaporated and masala looks all dried up. Stir in chopped tomatoes.
  4. Add tomato puree and stir in all the dry spices one by one.
  5. Cook garam masala powder along with gravy, instead of adding it at the last minute. This way it releases more flavor and adds heat to the gravy.
  6. Add 1/2 cup of beaten curd and give it a good mix. Cook for another 2-3 mins till the masala is reduced in size and ghee starts to leave the cooked masala. Add pureed palak to it.
  7. Mix well and cook for 20- 25 mins till palak color changes from light green to dark green in color. Meanwhile clean and wash chicken pieces.
  8. Add chicken pieces to cooked palak.
  9. Mix and pour 1/2 cup of water. Cover and cook till chicken pieces are fully cooked, about 20 minutes.
  10. Saag chicken is ready. Garnish it with cream/butter and serve hot over rice or chapati.

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Sudip Srivastava
Sudip Srivastava   Jan-04-2016

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