Hello Chicken Saag! Also known as Palak Chicken, this Indian chicken curry recipe makes for a tasty and healthy lunch or dinner. The perfect combination of chicken, spinach, turmeric, garam masala, cilantro, chili, garlic, ginger, Greek yogurt, cumin, cardamom, cinnamon, a bay leaf, onion, tomatoes and olive oil. If you love Indian food, why not make this Chicken Karahi next?
What is Palak Chicken or Chicken Saag?
Palak Chicken is a creamy spinach, chicken and spice combo. The recipe originates from India and is melt in your mouth good. This recipe is easy to make at home and will transport you to the streets of India in no time.
To Make Palak Chicken You Will Need :
- Chicken breasts
- Turmeric (ground)
- Garam masala
- Coriander powder
- Chili powder
- Fresh garlic
- Fresh ginger (grated)
- Greek yogurt
- Fresh spinach (washed and stems removed)
- Cumin
- Cardamom (ground)
- Cinnamon (ground)
- Bay leef
- Medium onion
- Tomatoes
- Fresh cilantro
- Olive oil
How to make palak chicken or chicken saag
- Step 1 – Put the chicken in a medium bowl. Add the turmeric, garam masala, cilantro, chili, garlic, ginger and yogurt.
- Step 2 – Mix, cover and refrigerate for 30 minutes.
- Step 3 – Heat a large pot of water. Add a tsp of coarse salt when the water starts to boil.
- Step 4 – Add the spinach and cook for a minute.
- Step 5 – Blanch the spinach. Strain and put the spinach in a bowl of cold water to stop the cooking process and keep the fresh green color, until it cools.
- Step 6 – Put in a mixer with a tablespoon of Greek yogurt and puree.
- Step 7 – Heat cumin, cardamom and cinnamon in a casserole on high heat (without oil) for a minute.
- Step 8 – Add 2 tbsp of olive oil and mix.
- Step 9 – Add the onion and cook for 3 minutes.
- Step 10 – Add the chicken with the yogurt marinade, a 1/2 tsp of salt and cook for 2 minutes. Reduce the heat to medium heat.
- Step 11 – Add the tomatoes and the half cup of water. When the water boils, reduce the heat to low heat, cover and cook for 5 minutes.
- Step 12 – Add the spinach puree, mix and cook for another 5 minutes.
- Step 13 – Sprinkle with ground black pepper and fresh cilantro and serve with rice.
Tips to make this Saag Chicken or Palak Chicken :
- Don’t skip blanching the spinach. Why blanch the spinach? It will allow you to preserve the beautiful deep green color of the spinach.
- Use fresh, organic spinach. Fresh, organic vegetables will always give you the best flavor and the most health benefits.
Make this Palak Chicken your own
- Add hot pepper to make a spicy version of this dish.
- Make it dairy free by swapping out the Greek yogurt for coconut milk.
- Switch out chicken for beef or lamb (note that cooking times may change).
Is Palak Chicken or Chicken Saag healthy?
Yes! This palak chicken curry is filled with nutrient rich spinach, lean protein and immune boosting spices, making it a healthy lunch or dinner choice.
Does Chicken Saag have dairy?
Yes. This recipe calls for Greek yogurt but if you are wanting to make it dairy free, skip the yogurt and use coconut milk instead.
Can your freeze palak murgh?
Yes, you can freeze this curry.
Is palak chicken keto?
This recipe is low carb, high protein, making it keto friendly unless you are entirely avoiding dairy (the recipe calls for Greek yogurt). If you are eating dairy free, swap out the yogurt for coconut milk or another dairy substitute.
Is Chicken Palak spicy?
No. Saag Chicken is a mild Indian chicken curry recipe.
Is chicken saag gluten free?
Yes, this recipe is entirely gluten free.
Does chicken saag have nuts?
No, this recipe is nut free.
What to serve with chicken saag
We love to serve this recipe with cucumber and tomato raita and cheese naan.
More Indian Recipes
- Chicken Karahi
- Bombay Potatoes
- Indian Chicken Korma
- Aloo Gobi
- Veggie Tikka Masala
- Palak Paneer
- Potato Carrot Curry
- Garlic Ginger Paste
Chicken Saag (Palak Chicken)
Enjoy this creamy spinach and chicken curry.
If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Pin for later!
Chicken Saag (Palak Chicken)
Ingredients
- 1/2 lb of chicken breasts (cubed)
- 1 tsp of turmeric (ground)
- 1 tsp of garam masala
- 1 tsp of coriander powder
- 1/2 tsp of hot chili powder
- 2 cloves of garlic (crushed)
- 1 inch of fresh ginger
- 1/4 cup of Greek yogurt
- 1/2 lb of fresh spinach (washed with stems removed)
- 1 large tbsp of Greek yogurt
- 1 tsp of cumin
- 1/4 tsp of cardamom (ground)
- 1/4 tsp of cinnamon
- 1 bay leaf
- 1 medium onion (chopped)
- 2 medium tomatoes (diced)
- 1/2 cup of water
- Salt and ground black pepper to taste
- 2 tbsp of fresh cilantro (chopped)
- Olive oil
Instructions
- Put the chicken in a medium bowl. Add the turmeric, garam masala, cilantro, child, garlic, ginger and Greek yogurt.
- Mix, cover and refrigerate for 30 minutes.
- Heat a large pot of water. Add a tsp of coarse sea salt when the water starts to boil.
- Add the spinach and cook for a minute.
- Strain and put the spinach in a bowl of cold water to stop the cooking process and keep the fresh green color, until it cools.
- Put in a mixer with a tbsp of Greek yogurt and puree.
- Heat the cumin, cardamom and cinnamon in a casserole on high heat (without oil) for a minute.
- Add 2 tbsp of olive oil and mix.
- Add the onion and cook for 3 minutes.
- Add the chicken with the yogurt marinade, a 1/2 tsp of salt and cook for 2 minutes.
- Reduce the heat to medium heat.
- Add the tomatoes and the half cup of water.
- When the water begins to boil, reduce the heat to low heat and cook for 5 minutes.
- Add the spinach puree, mix and cook for another 5 minutes.
- Sprinkle with ground black pepper and fresh cilantro and serve with rice.
Leave a Reply