Chicken Saagwala Recipe – Easy Palak Chicken

Chicken Saagwala, also known as Palak Chicken or Spinach Chicken, is a delicious Indian chicken curry made with tender marinated chicken simmered in a flavorful spinach gravy.

This easy Chicken Saagwala recipe combines fresh spinach, cilantro, ginger, garlic, green chilies and aromatic Indian spices to create a mildly spiced, vibrant green chicken curry. The chicken is first marinated with yogurt, cilantro and spices, then cooked in a rich spinach-based gravy.

If you are looking for a delicious way to add spinach to your meal, this Indian spinach chicken curry is a great choice. It is comforting, flavorful and pairs beautifully with naan, roti, bread or fragrant Jeera Rice.

What is Chicken Saagwala?

Chicken Saagwala is an Indian chicken curry prepared with leafy greens, most commonly spinach or palak.

The word saag refers to leafy greens, while palak means spinach. In this recipe, fresh spinach is blanched and blended into a smooth green puree before being added to the chicken curry.

The result is a mildly spiced, creamy-textured spinach gravy packed with the flavors of garlic, ginger, green chilies, cumin, coriander and garam masala.

Unlike rich tomato-based curries, Chicken Saagwala gets its distinctive color and flavor from fresh spinach and herbs.

Why you’ll love this Chicken Saagwala

• Flavorful and mildly spiced: Fresh spinach and aromatic spices give this curry plenty of flavor without making it overly spicy.
• A delicious way to eat spinach: The spinach is blended into the gravy, making it easy to enjoy.
• Tender chicken: Yogurt and spices help flavor and tenderize the chicken.
• Indian restaurant-style: Fresh spinach puree creates a smooth, vibrant gravy.
• Easy to customize: Use bone-in or boneless chicken and adjust the chilies according to your preference.
• Perfect for weeknight dinners: Serve it with naan, roti or rice for a complete meal.

Ingredients for Chicken Saagwala

For marinating the chicken

Chicken: Use tender chicken pieces. You can use bone-in chicken or boneless chicken.

Cilantro (coriander leaves): Fresh cilantro adds a wonderful herbaceous flavor to the chicken marinade.

Ginger, garlic and green chilies: These aromatics add flavor and mild heat to the chicken.

Yogurt: Yogurt helps tenderize the chicken and allows the spices to coat the pieces well.

Turmeric: Adds color and a warm earthy flavor.

Kasuri methi: Dried fenugreek leaves add a subtle restaurant-style aroma.

Tandoori chicken masala: Adds additional flavor and color to the chicken marinade.

Lemon juice: Adds a little acidity and brightness to the marinade.

For the spinach gravy

Fresh spinach: Spinach, also called palak, is the main ingredient in this curry. Use fresh, tender spinach leaves.

Onion: Red onion provides the base for the gravy.

Tomatoes: Fresh ripe tomatoes add acidity and balance the spinach.

Ginger and garlic: These are essential aromatics in the curry.

Green chilies: Add heat according to your preference.

Cumin powder and coriander powder: These spices add warmth and depth.

Garam masala: Adds the finishing layer of Indian spice flavor.

Kasuri methi: Dried fenugreek leaves add a delicious aroma.

Fresh cream: A small amount of cream can be added at the end for a richer, smoother curry.

How to make Chicken Saagwala

Step 1: Marinate the chicken

Add the chicken pieces to a large bowl.

Make a thick paste using cilantro, ginger and garlic.

Add the paste to the chicken along with yogurt, turmeric powder, kasuri methi, tandoori chicken masala, lemon juice and salt.

Mix thoroughly so that the marinade coats every piece of chicken.

Cover and refrigerate for at least 30 minutes.

Tip: For deeper flavor, you can marinate the chicken for several hours or overnight in the refrigerator.

Step 2: Blanch the spinach

Wash the spinach thoroughly and remove any tough stems.

Bring a large pot of water to a boil and add a little salt.

Add the spinach and blanch for about 3 minutes.

Switch off the heat and allow the spinach to remain in the hot water for another 2 minutes.

Step 3: Cool the spinach

Prepare a large bowl of cold water.

Drain the spinach and immediately transfer it to the cold water.

This helps preserve the spinach’s vibrant green color.

Drain the spinach well.

Step 4: Make the spinach puree

Transfer the blanched spinach to a blender.

Add 1 teaspoon chopped garlic and 1 teaspoon chopped tomato.

Blend until smooth.

Keep the spinach puree aside.

Step 5: Make the chicken gravy

Heat oil in a large kadai, skillet or wok.

Add chopped onions and sauté until they become soft and lightly pink.

Add sliced garlic and sauté until fragrant.

Add ginger-garlic paste and chopped green chilies.

Sauté for about 1 minute.

Add turmeric powder, red chili powder, cumin powder and coriander powder.

Mix well.

Add the chopped tomatoes and cook until the tomatoes become soft and mushy.

Step 6: Cook the chicken

Add the marinated chicken pieces to the pan.

Mix well so the chicken is coated with the onion-tomato masala.

Cover and cook on medium heat until the chicken is about 50% cooked.

Stir occasionally so the chicken cooks evenly.

Step 7: Add the spinach

Add the prepared spinach puree to the chicken.

Mix well.

Cook until the chicken is completely cooked and the spinach gravy reaches your preferred consistency.

Add kasuri methi and garam masala.

Mix well and simmer for a few minutes.

Step 8: Finish the Chicken Saagwala

Add fresh cream and mix gently.

Taste and adjust salt and spice according to your preference.

Switch off the heat.

Your delicious Chicken Saagwala or Palak Chicken is ready to serve.

How to serve Chicken Saagwala

Serve Chicken Saagwala hot with:

• Naan
• Roti
• Chapati
• Indian bread
• Jeera Rice
• Steamed basmati rice

For a complete Indian dinner, serve it with Jeera Rice, sliced onions and lemon wedges.

Tips for making the best Palak Chicken

Use fresh spinach

Fresh spinach gives the curry its beautiful green color and fresh flavor.

Don’t overcook the spinach

Blanch the spinach only briefly. Overcooking can make the spinach lose its bright green color.

Use cold water after blanching

Immediately transferring the spinach to cold water helps preserve its vibrant green color.

Marinate the chicken in the refrigerator

Always marinate chicken in the refrigerator rather than at room temperature or in the refrigerator.

Adjust the green chilies

Use fewer green chilies for a milder Chicken Saagwala or add more if you enjoy spicy food.

Blend the spinach smoothly

A smooth spinach puree gives the curry a restaurant-style texture.

Add cream at the end

Adding fresh cream after the chicken and spinach have cooked helps create a smooth, rich finish.

Can I use frozen spinach?

Yes. Frozen spinach can be used when fresh spinach is unavailable. Thaw it completely and squeeze out excess water before blending.

However, fresh spinach gives the curry a brighter color and fresher flavor.

Can I use chicken breast?

Yes. Boneless chicken breast works well in Chicken Saagwala.

Because chicken breast is lean, take care not to overcook it.

Chicken thighs are another excellent option because they remain juicy and tender.

Can I use bone-in chicken?

Yes. Bone-in chicken pieces can be used and add extra flavor to the curry.

You may need to increase the cooking time depending on the size of the chicken pieces.

Is Chicken Saagwala spicy?

Chicken Saagwala is generally a mild to moderately spicy Indian chicken curry.

The amount of green chilies and red chili powder can be adjusted according to your taste.

What is the difference between Saagwala and Palak Chicken?

The terms are often used interchangeably.

Palak Chicken specifically refers to chicken cooked with spinach, while Saag Chicken or Chicken Saagwala can refer more broadly to chicken cooked with leafy greens.

This recipe uses spinach as the main leafy green, so it can be called either Chicken Saagwala or Palak Chicken.

Can I make Chicken Saagwala without cream?

Yes.

Cream is optional and can be omitted if you prefer a lighter curry. The spinach puree itself gives the gravy a smooth texture.

Can I make Chicken Saagwala ahead of time?

Yes. Chicken Saagwala can be prepared ahead of time and refrigerated in an airtight container.

The flavors often become even better after resting.

Reheat gently on the stovetop before serving.

Can I freeze Palak Chicken?

Yes. Allow the curry to cool completely before transferring it to a freezer-safe container.

Thaw it in the refrigerator and reheat gently.

If you are planning to freeze the curry, you may prefer to add the fresh cream after thawing and reheating.

What can I serve with Chicken Saagwala?

Chicken Saagwala pairs beautifully with naan, roti, chapati, bread and basmati rice.

For a simple rice pairing, try my Jeera Rice, an easy Indian cumin rice that can be prepared in about 10 minutes.

Chicken Saagwala vs Butter Chicken

Chicken Saagwala and Butter Chicken are both popular Indian chicken curries, but their flavors are quite different.

Chicken Saagwala gets its signature green color and fresh flavor from spinach and cilantro, while Butter Chicken has a rich tomato-based makhani gravy.

Butter Chicken is generally creamier, buttery and mildly sweet, while Chicken Saagwala has a fresher, more herbaceous flavor.

If you enjoy spinach-based Indian curries, Chicken Saagwala is a delicious alternative to tomato-based chicken curries.

More Indian Chicken Recipes to Try

If you love Indian chicken curries, try some of my other favorites. My Butter Chicken is a rich, mildly spiced tomato-based curry, while Chicken Chettinad is a much more aromatic and spicy South Indian chicken curry.

For a Goan twist, try my Chicken Cafreal, a vibrant green chicken made with fresh cilantro, spices, lime and vinegar. You can also try my Goan Chicken Xacuti, a rich Goan curry made with roasted coconut and spices.

If you prefer a simpler coriander-based curry without spinach, try my Green Chicken Masala, a mildly spiced Goan-style green chicken curry.

Final thoughts

Chicken Saagwala is one of those comforting Indian curries that combines tender chicken with the fresh flavor of spinach, cilantro, ginger, garlic and aromatic spices.

It is flavorful without being excessively spicy and makes a wonderful homemade Indian dinner.

Serve this Palak Chicken with warm naan, roti or fragrant Jeera Rice and enjoy a delicious restaurant-style meal at home.

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Note: This recipe was published on 15 May 2015 and is republished with pinterest image.