If you love bold, cozy curries but do not love waiting on takeout, this quick and easy Chicken Saag is about to become your new weeknight favorite. Also known as palak chicken, it is a vibrant chicken and spinach curry that comes together surprisingly fast, completely from scratch.
What makes this recipe so special is how simple it is to prepare while still delivering deep, layered flavor. The pureed spinach sauce is packed with warming spices and aromatics, creating that rich, comforting taste you crave from your favorite Indian restaurant.
If you have never had chicken saag before, the appearance might catch you off guard. Since it is made with cooked spinach blended into a smooth sauce, it has a muted green color and velvety texture. Do not let that fool you though. The aroma alone will have you hooked before you even take a bite.
While classics like chicken tikka masala and chicken korma often steal the spotlight, chicken saag has a way of quietly becoming the favorite. It is hearty without being heavy, creamy without loads of cream, and loaded with nearly a dozen spices that bring warmth and complexity to every spoonful.
Once you realize how easy it is to make at home and how well it satisfies those Indian food cravings, you may find yourself skipping takeout more often than not. One bite and the flavor truly speaks for itself.
Chicken Saag (Indian Chicken and Spinach Curry)
If you love bold, cozy curries but do not love waiting on takeout, this quick and easy Chicken Saag is about to become your new weeknight favorite. Also known as palak chicken, it is a vibrant chicken and spinach curry that comes together surprisingly fast, completely from scratch.
Ingredients
- 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 ½ teaspoons kosher salt plus more as needed (preferably Diamond Crystal brand; start with ¾ teaspoon if using another brand-SEE NOTES)
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ¼ teaspoon Indian chili powder or cayenne pepper or to taste
- 1 tablespoon tomato paste
- ½ cup water
- 8 ounces baby spinach or trimmed regular spinach, washed and dried
- 1 pound chicken breast or tenders cut into 1-inch pieces
- ¼ cup plain yogurt preferably thick Greek-style yogurt
Instructions
Step-By-Step Instructions
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