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Chicken Saagwala
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5 from 7 votes

Chicken Saagwala | Palak Chicken

Tender chicken marinated in yogurt, cilantro, ginger, garlic and spices, then simmered in a flavorful spinach gravy. This mildly spiced Indian Chicken Saagwala is perfect with naan, roti or rice.
Course Main Course, Main Dish
Cuisine Indian, North Indian
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4 People
Author Raksha Kamat

Ingredients

For marinating the chicken

  • 1 kg chicken pieces
  • 10 garlic cloves
  • 1 inch ginger
  • 5 green chilies
  • 1 cup yogurt
  • 1 tablespoon turmeric powder
  • 1 tablespoon kasuri methi
  • 1 bunch fresh cilantro/coriander leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons tandoori chicken masala

For the spinach gravy

  • 2 bunches fresh spinach/palak leaves
  • 2 medium onions
  • 3 large tomatoes
  • 10 garlic cloves
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon kasuri methi
  • 1 tablespoon garam masala
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 3 green chilies
  • 1 tablespoon fresh cream
  • Salt to taste
  • Oil as required

Instructions

  • 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 well and refrigerate for at least 30 minutes.
  • Bring a large pot of lightly salted water to a boil.
  • Add spinach and blanch for 3 minutes.
  • Switch off the heat and leave the spinach in the hot water for 2 minutes.
  • Drain and immediately transfer the spinach to cold water.
  • Drain again.
  • Blend the spinach with 1 teaspoon chopped garlic and 1 teaspoon chopped tomato until smooth.
  • Heat oil in a kadai or large skillet.
  • Add chopped onions and sauté until soft and lightly pink.
  • Add sliced garlic and sauté until fragrant.
  • Add ginger-garlic paste and green chilies. Sauté for 1 minute.
  • Add turmeric powder, red chili powder, cumin powder and coriander powder.
  • Add chopped tomatoes and cook until soft and mushy.
  • Add the marinated chicken and mix well.
  • Cover and cook until the chicken is about 50% cooked.
  • Add the spinach puree and mix well.
  • Continue cooking until the chicken is completely cooked.
  • Add kasuri methi and garam masala.
  • Add fresh cream and mix.
  • Adjust salt to taste.
  • Serve hot with naan, roti, bread or Jeera Rice.

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