Chicken Saag, also known as chicken and spinach curry, is one of the easiest curries you will ever make. It is not only delicious but healthy too! It's made with onion paste, classic Indian spices like garam masala, Kashmiri chili powder, turmeric, coriander, cumin, chicken thighs, aromatic ginger and garlic, spinach, and chicken thighs. The Chicken Saag is simmered over low heat until the chicken thighs are perfectly cooked. Now you can bring Indian food to your home without ordering takeout and looking for more curry recipes. Also, try our Indian Curry Chicken!
What is chicken saag made of?
Chicken Saag is made of onions, garlic, ginger, water, tomato paste, cumin, coriander, turmeric, Kashmiri chili powder, garam masala, kosher salt, olive oil, garlic, raw ginger, chicken thighs, and spinach.
Is Chicken Saag a healthy option?
Yes, Chicken Saag is a healthy option. It contains chicken thighs packed with protein, iron, and zinc. It also has spinach which is rich in iron as well as vitamins C and E. Additionally, Chicken Saag contains cumin and coriander, which reduce inflammation.
What's the difference between chicken tikka saag and chicken saag?
Chicken tikka saag is grilled chicken breast that has been marinated with spices. In contrast, Chicken saag is a chicken and spinach curry.
How hot is saag curry?
Saag curry is not overly spicy. It has a mild tangy flavor that won't overwhelm your palette.
Ingredients
2 tablespoons Olive Oil
2 medium White Onions, roughly chopped
2 cloves Garlic
1 teaspoon raw Ginger
1 cup Water
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1/2 teaspoon Ground Turmeric
1 teaspoon Kashmiri Chili Powder
1 1/2 teaspoons Garam Masala
1 teaspoon Kosher Salt
3 tablespoons Olive Oil
2 cloves Garlic, minced
1 tablespoon raw Ginger, minced
1 tablespoon Tomato Paste
1/4 cup Water
6 boneless, skinless Chicken Thighs cut into 1-inch pieces
4 ounces Frozen Spinach, thawed, drained
Instructions
To a medium pot, add olive oil and set it over medium-high heat.
Add onions and cook them for 3–4 minutes until they soften.
Add garlic and ginger and cook for 1 minute, stirring often until fragrant. Remove the mixture from the stove and let cool slightly.
Place the mixture into a blender along with water and blend until smooth. Set the onion paste aside.
Whisk cumin powder, coriander powder, turmeric, Kashmiri chili powder, garam masala, and kosher salt in a small bowl and set aside.
To a medium pot add olive oil and set over medium-low heat.
Add garlic and ginger and cook for 30 seconds until fragrant.
Add the spice mixture and cook for 30 seconds to 1 minute until the spices are fragrant.
Mix tomato paste and water in a small bowl and whisk until combined. Add to the spice mixture and cook for 1 minute.
Add onion paste and increase heat to medium-high. Cook the mixture for 3–4 minutes, periodically stirring until most liquid evaporates.
Turn heat down to medium-low heat, then add chicken thighs and stir to combine. Cover the chicken saag and cook it for 12 minutes until thoroughly cooked.
Add thawed spinach to the chicken saag, stir to combine, and cook it for 3 minutes until heated.
Serve the chicken saag with your desired side dish.
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