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Home » Recipes » Chicken Saag

Chicken Saag

by Mike Hultquist · May 11, 2020 · 20 Comments

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Chicken Saag Recipe

This chicken saag recipe is Indian curry at its finest, made with spinach or other greens, lots of chicken and the perfect seasoning blend simmered in a creamy sauce. Quick and easy to make!

Chicken Saag Recipe

It's curry time again in the Chili Pepper Madness kitchen, my friends! You know we love curry around here. As a spicy food lover, curry is one of the "absolute musts" when it comes to recipe selection, as curry has it all - Big flavor, lots of spices and boldness.

The wonderful thing about curry is that there are so many different ways to make it! There are Indian curries, Thai curries, Americanized curries, red curries, yellow curries, spicy curries and mild curries.

But! Did you know there is a curry made with greens? Yes! There is!

We're talking about Chicken Saag Curry, and I think you're going to love it. If you love greens, this is the curry for you. Print this one and add it to your recipe folder, my friends. It just might be your new favorite.

Spicy chicken saag curry in a pan

What is Chicken Saag?

Chicken Saag is a curry dish with leafy greens hailing from northern India. You may have heard of the dish Saag Paneer, which is a leafy green dish with Indian cheese, and this is a chicken curry version of the dish. Saag typically refers to a combination of spinach and mustard greens, which is similar to another common dish, "palak", which uses only spinach.

You'll find chicken saag (aka sag or saga) in Indian restaurants or anywhere where Indian food is served. It's such a wonderful dish, and now you can make it at home. It's very easy!

Let's talk about how we make chicken saag, shall we?

Chicken Saag with lots of peppers for garnish, ready to serve

Chicken Saag Ingredients

  • The Chicken: 1 pound chicken thighs. You can also use chicken breast, or a combination of boneless chicken.
  • 1 tablespoon olive oil
  • The Vegetables: 1 medium onion, 1 jalapeno pepper, 1 serrano pepper (optional, for more heat), 4 cloves garlic, 1 teaspoon fresh ginger. You can use milder or hotter peppers to your own heat preference.
  • The Greens: 1 pound fresh spinach, chopped. You can also use other greens, like collard greens, fenugreek or others. See the recipe notes below.
  • The Seasonings: 1 tablespoon garam masala, 1 teaspoon cayenne pepper, 1 teaspoon turmeric, 1/2 teaspoon cumin, 1/2 teaspoon cardamom, 1/2 teaspoon coriander, salt and pepper to taste. Chili powder is a nice addition, too, if you'd like to sneak some in, maybe a teaspoon or so.
  • The Dairy: 1/2 cup milk (or use heavy cream)
  • 1/2 cup plain yogurt
  • Additional: 1 tablespoon butter, for added richness. This is swirled into the curry at the end.

How to Make Chicken Saag - the Recipe Method

First, season the chicken pieces with salt and pepper and set aside.

Add the oil in a large pan heat to medium heat. Add the onion and peppers and cook for 5 minutes, or until they soften.

Add the chopped chicken and cook, stirring a bit, for 5 minutes, or until the chicken is lightly browned and cooks mostly through.

Add the garlic and ginger and stir. Cook for 1 minute, until the garlic becomes fragrant.

Cooking down the chicken and vegetables in a hot pan

Add the spinach a handful at a time and cook it down, stirring as you go. Cook for 5 minutes. The spinach will break down considerably.

Adding spinach to the pan for chicken saag

Stir in the seasonings and the milk. Stir to make sure everything is evenly incorporated. Simmer for 15 minutes.

Simmering the chicken saag in a pan

Bring the curry to a quick boil, then remove from heat. Stir in the yogurt until it is fully incorporated. This gives you a creamier chicken curry and lightens up the meal a bit.

Stirring yogurt into the chicken saag

Swirl in 1 tablespoon butter for added richness.

Garnish and serve!

Boom! Done! Chicken saag in the house! I hope you enjoy it. This is a chicken curry like no other.

Serving Indian Chicken Saag Curry

I like to serve mine with white rice. Basmati rice is great here. You don't have to season the rice outside of a bit of salt, but coconut rice is a nice addition. I also like to serve mine with torn naan or pita bread to sop up all of that wonderful creamy curry sauce. It's so good! Such a great recipe.

Chicken Saag in a hot pan, ready to serve

Recipe Tips & Notes

  • The Greens. Most recipes call for fresh spinach with chicken saag, but you can realistically use any types of edible greens with this recipe. The greens are what define this dish. I have made it with spinach, dandelion greens, collard greens and kale. Use your favorite greens, or a combination of. You will need to use a bit more liquid and simmer longer if you use more fibrous greens, so plan accordingly. Spinach cooks up very quickly.
  • The Chicken. I usually use boneless chicken thighs for this dish, though chopped chicken breast is great, too. Or use a combination. You can make this with bone-in chicken, though if keeping the skins on, sear them first to brown them up, then up your simmer time to allow the chicken to cook through. You may need to add more liquid to the curry.
  • Other Proteins. The name of this dish is "chicken saag", but it's great with other proteins, too. Try it out with chopped pork, lamb, beef or seafood. 
  • Go Vegetarian. Skip the chicken entirely for a vegetarian chicken saag. Toss in some chickpeas as a filler. Try it with tofu. You can also easily skip the milk and use vegetable stock instead. Delicious! Same great curry flavor.

That's it, my friends. I hope you enjoy my Indian chicken saag recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!

Serve it up with my spicy chilli pickle recipe for extra spiciness!

Chicken Saag in a hot pan with a serving spoon

Try Some of My Other Popular Recipes

  • Masoor Dal - Red Lentil Curry
  • Red Curry
  • Green Curry Paste
  • Green Curry
  • Chicken Korma
  • Spicy Chicken Vindaloo
  • Spicy Thai Curry Chicken Soup
  • Coconut Chicken Curry
  • Chickpea Curry
  • Khao Soi – Northern Thai Coconut Curry Soup
  • Thai Shrimp Curry
  • Sweet and Spicy Cashew Chicken
  • See all of my Curry Recipes

Chicken Saag in a hot pan

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chicken Saag in a hot pan with a serving spoon
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Chicken Saag Recipe

This chicken saag recipe is Indian curry at its finest, made with spinach or other greens, lots of chicken and the perfect seasoning blend simmered in a creamy sauce. Quick and easy to make!
Save Recipe Saved!
Course: Main Course
Cuisine: American, Indian
Keyword: chicken, chicken thighs, curry, spicy, spinach
Prep Time: 10 minutes
Cook Time: 25 minutes
Calories: 283kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
5 from 10 votes
Leave a Review

Ingredients

  • 1 pound chicken thighs chopped, or use chicken breast
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 jalapeno pepper chopped
  • 1 serrano pepper chopped (optional, for more heat)
  • 4 cloves garlic chopped
  • 1 teaspoon fresh ginger chopped
  • 1 pound spinach chopped
  • 1 tablespoon garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon coriander
  • Salt and pepper to taste
  • 1/2 cup milk or use heavy cream
  • 1/2 cup plain yogurt
  • 1 tablespoon butter

Instructions

  • Season the chicken with salt and pepper and set aside.
  • Heat the oil in a large pan to medium heat. Add the onion and peppers and cook for 5 minutes, or until they soften.
  • Add the chopped chicken and cook, stirring a bit, for 5 minutes, or until the chicken cooks mostly through.
  • Add the garlic and ginger and stir. Cook for 1 minute, until the garlic becomes fragrant.
  • Add the spinach a handful at a time and cook it down, stirring as you go. Cook for 5 minutes. The spinach will break down considerably.
  • Stir in the seasonings and the milk. Stir to make sure everything is evenly incorporated. Simmer for 15 minutes.
  • Bring the curry to a quick boil, then remove from heat. Stir in the yogurt until it is fully incorporated.
  • Swirl in 1 tablespoon butter for added richness.
  • Garnish and serve! I like to serve mine with rice and some pita bread to sop up the creamy curry sauce.

Nutrition Information

Calories: 283kcal   Carbohydrates: 12g   Protein: 28g   Fat: 14g   Saturated Fat: 5g   Cholesterol: 122mg   Sodium: 246mg   Potassium: 1084mg   Fiber: 4g   Sugar: 5g   Vitamin A: 11083IU   Vitamin C: 41mg   Calcium: 206mg   Iron: 4mg
Chicken Saag in a hot pan with a serving spoon
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Jamie says

    December 26, 2022 at 2:30 pm

    5 stars
    This was fabulous!

    Reply
    • Mike Hultquist says

      December 26, 2022 at 2:49 pm

      Glad you enjoyed it, Jamie!

      Reply
  2. Irolag says

    September 27, 2022 at 4:38 pm

    5 stars
    loved this recipe!! 5 stars for sure . thank you for sharing!!

    Reply
    • Mike Hultquist says

      October 03, 2022 at 2:14 am

      Thanks!!

      Reply
  3. John F Power says

    May 28, 2021 at 7:02 pm

    5 stars
    One of the best Saag recipes i've found in 30 years of cooking. I used 2tbs of Korean Taekyung Red Chili powder for my heat, and hit it out of the ball park. I also added 1 extra cup of light cream, as I wanted my Saag to be a bit creamier. In addition, frozen chopped spinach worked just fine. Thanks for the spice mix Mike!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 28, 2021 at 11:16 pm

      Dang, John. That is some high praise. Super happy you enjoyed it.

      Reply
  4. Susan Jones says

    January 25, 2021 at 6:21 pm

    5 stars
    The recipe was fabulous. I did however put the seasonings in the oil with onions, garlic, pepper and ginger. The
    Seasonings need to fry in the oil to extract the oils in the seasonings giving a much more fragrant flavor. If you truly love indian food, double the seasonings.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 26, 2021 at 6:40 am

      Nice! Thanks, Susan.

      Reply
  5. gakumonman says

    August 16, 2020 at 3:55 pm

    5 stars
    To be honest I was a little wary of this recipe at first because I've never seen a chicken saag recipe where it was was yellow in the pictures, but I like that it called for jalapenos and cayenne. I had a great sweat going eating this version, haha! This is my "go to" recipe for this dish from now on.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 17, 2020 at 5:21 am

      Excellent! Super happy you enjoyed it!

      Reply
  6. Jazz says

    June 24, 2020 at 10:08 pm

    5 stars
    This was really good the night I made it, but it was OUTSTANDING the next day! I didn't have any yogurt, so I used sour cream, and I used whipping cream instead of milk. My husband, who is not a big chicken fan, absolutely raved about the leftovers he took for lunch. Thank you for another winner!!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 25, 2020 at 6:06 am

      I love it! Thanks so much, Jazz. Glad it was enjoyed!

      Reply
  7. Traci says

    June 18, 2020 at 2:30 pm

    5 stars
    I am so happy to have stumbled upon this recipe. I add golden raisins and sliced almonds for texture. It is simply delicious.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 18, 2020 at 5:43 pm

      Golden raisins! What a perfect addition, Traci! I love it. Glad you enjoyed it.

      Reply
  8. Leigh says

    May 14, 2020 at 1:39 pm

    5 stars
    Hi Mike.
    Just made this tonight using my dad's home grown jalapenos. Shame he won't get to try any as the kids and I polished the lot off!!
    Delicious. Thank you

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 14, 2020 at 2:27 pm

      Haha, oops! Glad you enjoyed it, Leigh. I guess you'll have to make another batch for Dad! =)

      Reply
  9. Dave the foodie from Parksville, B.C. says

    May 13, 2020 at 10:48 am

    5 stars
    I like that you use individual spices to build your curry flavor base rather than simply a couple tablespoons of a shelf curry mix. Me being a Foodie I have all the ingredients on shelf, which reminds me, I need to use them more often. Thanks for the contribution.
    Dave the Foodie, Canadian, eh?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 13, 2020 at 11:29 am

      Thanks, Dave! Yes, it is so much better to build your own flavor profiles with individual seasonings, I believe. I love making my own blends. I appreciate the comments! Thanks!!

      Reply
  10. Robert Ryan says

    May 11, 2020 at 12:41 pm

    5 stars
    Thank you for this wonderful recipe. We are vegan and greatly appreciate it when you make suggestions for vegetarians. I used Tofu for the protein and homemade plain soy milk in place of the milk in the recipe. Delicious! 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 11, 2020 at 12:48 pm

      Great, Robert! Super happy you enjoyed it! I enjoy it with tofu as well. Thanks!

      Reply

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