Saag (Palak) Chicken (Chicken Curry with Spinach)

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‘Saag Chicken’ or ‘Palak Chicken’ is an outrageously delicious chicken and spinach recipe. It’s an authentic Indian recipe that is full of flavor and everyone’s favourite. People who avoid greens too will love this recipe. In this recipe blanched spinach is pureed and added to freshly prepared onion-tomato gravy.

‘Saag’ is a Punjabi term used for greens, all leafy greens vegetable whether be – spinach leaves, fenugreek leaves or mustard leaves. They are mixed with onion- tomatoes and mild Indian spices to prepare truly authentic recipes. Using ghee instead of oil make these leafy vegetables taste more delicious. Chicken can always be substituted with Mutton but the cooking time will vary as mutton takes longer to cook. Do give this recipe a try- this is a wonderful, scrumptious recipe with awesome flavors! Deliciously blend of greens and spices for a perfect flavor.

Ingredients to serve 6

For Spinach Gravy:

  • Boiled and Pureed Palak or Spinach – 1 ½ cup
  • Onion Paste – 4 Tbsp
  • Garlic Paste – ½ tsp
  • Kasuri Methi / Dry Fenugreek Powder – 3-4 tsp
  • Red Chilli Powder – ½ tsp
  • Cumin Powder – ½ tsp
  • Dry Whole Red Chilli – 2 no
  • Garam Masala Powder – ½ tsp
  • Sugar – ½ tsp
  • Salt – According to taste
  • Ghee – 2 Tbsp

For Chicken Curry:

  • Chicken – 800 gms (with bone)
  • Yogurd – 200 gms
  • Onion – 1 ½ cup (Chopped)
  • Ginger Paste – 1 tsp
  • Garlic Paste – 1 tsp
  • Tomato Puree – ¾ cup
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Cumin Powder – ½ tsp
  • Bay Leaf – 2 no.s
  • Green Cardamom – 3-4 no.s
  • Cinnamon – 1” stick
  • Clove – 3-4 no
  • Oil – ¼ cup
  • Salt – According to taste

Steps:

  1. Marinate the chicken with yogurt for 30 minutes.
  2. Meanwhile rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
  3. Boil 3 cups water in a pan or microwave or electric heater. Add ¼ tsp salt to the hot water and stir. Then add the palak leaves in the hot water. Close with a lid and let the palak leaves sit in the water for 2-3 mins.
  4. Strain the palak leaves. Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just few ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute or two then drain the ice cold water.
  5. Add the spinach in a blender to make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.
  6. Heat oil in a non stick pan or wok. Add bay leaves, whole maslas and fry till it exudes aroma.
  7. Add chopped onion and fry till it turns into light brown. Add ginger paste and garlic paste. Fry for some time.
  8. Add the dry powder maslas and chicken. Mix very well.
  9. Add salt and fry till oil separates. Add water, cover and cook till chicken is almost done.
  10. When the chicken is halfway cooked through in another pan heat the ghee.
  11. Add dry whole chilli. Next add garlic paste and fry till the dry smell goes off.
  12. Add cumin powder and red chilli powder. Fry for 1-2 minutes.
  13. Next add kasuri methi or dry fenugreek powder and palak paste. Add salt and sugar.
  14. Cook for 2/3 minutes.
  15. Next add this palak gravy to chicken and mix very well.
  16. Cook till the chicken is soft. Add garam masala powder.
  17. Serve with Butter Naan, Tandori Roti or Romali Roti.
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7 thoughts on “Saag (Palak) Chicken (Chicken Curry with Spinach)

  1. Hello, thank you for your recipes, they are wonderful! I’m allergic to dairy and can’t include yoghurt in my meals, please suggest an alternative, many thanks

    Like

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