Chicken Saagwala


Chicken Saagwala is also known by the names Murg Saagwala, Palak Chicken, and Chicken Spinach Curry in different parts of the World. It is basically an Indian Curry made with fresh spinach, chicken, and some Indian Spices.

A grey plate with basmati rice and a bowl of chicken saagwala with red chilli, green chilli and cream garnished on it
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In Hindi, Murg means Chicken, and Saag Or Palak means Spinach.

It is a popular North Indian Cuisine and it’s quite easy to find this dish in any Indian restaurant around the globe. I personally feel it is one of the healthiest dishes on the menu with a balanced amount of greens and protein.

Traditionally Chicken Saagwala is served with naan or roti, however, it pairs really well with basmati rice too.

Chicken Saagwala is not only nutritious and comforting but also looks quite appealing on the plate with its vibrant green colour.

A grey plate with basmati rice and a bowl of chicken saagwala with red chilli, green chilli and cream garnished on it

Tips to Make the most delicious Chicken Saagwala

1. Use a large pan or a vessel to make the curry as the pureed spinach might splatter while cooking.

2. Fresh and young Spinach works well for this recipe.

3. It is important to blanch the Spinach as it helps in removing the metallic and bitter taste from the curry. (Please do not add raw Spinach to the curry)

4. Marinating the chicken helps bring a lot of flavor to the dish. Try to marinate for a minimum of 4 hours or preferably overnight.

Cooking Instructions

For a better understanding of this recipe, I have divided the section into three different categories.

Marinating the Chicken.

1. Take 500 grams of chicken and cut into medium spices ( for maximum absorption of spices)

A glass bowl with chicken breast pieces cut in small

2. Then to a deep bowl add the chicken pieces followed by ginger garlic paste, 2 tbsp yogurt, ½ tsp red chili powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp garam masala, and salt to taste.

A glass bowl with chicken pieces and red chilli powder, turmeric powder, coriander powder and yogurt

3. Cover with a cling wrap and let it marinate in the refrigerator.

A glass bowl with chicken marinate masala

Preparing Spinach Puree.

1. Bring 02 cups of water to a rolling boil, add ½  tsp salt to the pan and add in the washed spinach. Let it simmer for 2-3 minutes.

A pan with spinach leaves being blanched

2. Remove the spinach and add it to a bowl of ice-cold water to retain its color and stop the cooking process. (keep the excess water from blanching aside)

Spinach leaves in a green bowl with ice water

3. Next, to a blender add the blanched spinach, 01 tomato, 1 onion chopped in half, 4 cloves of garlic, ½ inch of ginger, 2 green chilies, and ¼ cup of cashews. (You can now use the remaining water from blanching to blend the mixture)

A blender full of chopped tomatoes, cashews, green chillies and chopped onion.

Blend it into a smooth puree and keep it aside.

A blender with green spinach paste

Preparing the curry.

1. Heat 2 tbsp oil or ghee in a thick pan, then add 1 bay leaf, 1 cardamom, 1 cinnamon stick, 2 cloves, 2 peppercorns, and 4 chopped garlic. Let it saute until you get a beautiful aroma of spices.

A pan with oil and chopped garlic, cinnamon, bay leaf, peppercorns and cloves being sauted.

2. Now add 1/4 tsp cumin seeds and once it splutters, add in ½ chopped onion and saute until golden brown.

A pan with oil and chopped garlic, cinnamon, bay leaf, peppercorns, cloves, cumin seeds and onion being sauted.

3. Next, add ¼ tsp turmeric powder, ¼ tsp red chili powder, ¼ tsp coriander powder, and ½ tsp salt. Fry for a few seconds.

A pan with oil and chopped garlic, cinnamon, bay leaf, peppercorns, cloves, cumin seeds,onion, red chilli powder, turmeric powder, coriander powder being sauted.

4. Then, add in the marinated chicken and cook until it’s 60% done.

A pan with oil and chopped garlic, cinnamon, bay leaf, peppercorns, cloves, cumin seeds,onion, red chilli powder, turmeric powder, coriander powder and marinated chicken being sauted.

5. Next, add in the pureed spinach, and cook everything well for 8-10 mins, you may add water to adjust the consistency.

A pan full of chicken saagwala curry

6. Switch off the flame and garnish the curry with cream, Serve it hot with naan, roti, or basmati rice.

A grey plate with basmati rice and a bowl of chicken saagwala with red chilli, green chilli and cream garnished on it

Recipe

A grey plate with basmati rice and a bowl of chicken saagwala with red chilli, green chilli and cream garnished on it

Chicken Saagwala

SLICES OF LIME
A popular north Indian delicacy made with fresh spinach, chicken and some basic indian spices.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

For chicken marination

  • 500 grams chicken
  • 1 tbsp ginger garlic paste
  • 2 tbsp yogurt
  • ½ tsp red chilli powder
  • ½ tsp turmeric
  • ½ tsp coriander powder
  • ½ tsp garam masala

Preparing Spinach Puree

  • 1 bunch of baby spinach
  • 1 tomato
  • 1 onion (small)
  • 4 cloves of garlic
  • ½ inch ginger
  • 2 green chillies
  • ¼ cup cashews

Preparing the Curry

  • 1 tbsp oil or ghee for saute
  • 1 bayleaf
  • 1 stick of of cardamom
  • 1 cinnamon
  • 2 cloves
  • 2 peppercorn
  • ¼ tsp cumin seeds
  • ½ chopped onion
  • ¼ tsp turmeric powder
  • ¼ tsp red chilli powder
  • ¼ tsp coriander powder
  • salt to taste

Instructions
 

FOR CHICKEN MARINATION

  • Take 500 Grams Chicken and cut it into medium spices( for maximum absorption of spices)
  • Then to a deep bowl add in the chicken pieces followed by 1 tbsp ginger garlic paste, 2 tbsp yogurt, ½ tsp red chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp garam masala and salt to taste.
  • Cover with a cling wrap and let it marinate in the refrigerator.

PREPARING SPINACH PUREE

  • Bring 02 cups of water to a rolling boil, add ½  tsp salt to the pan and add in the washed spinach. Let it simmer for 2-3 minutes.
  • Remove the spinach and add it to a bowl of ice cold water to retain its color and stop the cooking process. (Do not drain the excess water from blanching)
  • Next, to a blender add the blanched spinach, 01 tomatoe, 1 onion, 4 cloves of garlic, ½ inch of ginger 2 green chillies, and ¼ cup of cashews.(You can now use the remaining water from blanching to blend the mixture.)
  • Blend it into a smooth puree and keep it aside.

Preparing the Curry

  • Heat oil or ghee in a thick pan, then add 1 bay leaf, 1 cardamom, 1 cinnamon, 2 cloves, 2 peppercorns and 4 chopped garlic. Let it saute until you get a beautiful aroma of spices.
  • Now add ¼ tsp cumin seeds and once it splutters, add in ½ chopped onion and saute until golden brown.
  • Then add ¼ tsp turmeric powder, ¼ tsp red chilli powder, ¼ tsp coriander powder and ½ tsp salt. Fry for a few seconds.
  • Add in the marinaded chicken and cook until its 60% done.
  • Then add in the pureed spinach, and cook everything well for 8-10 mins, you may add water to adjust the consistency.
  • Switch off the flame.
  • Garnish with some cream and serve it with hot naan,roti or basmati rice.
Keyword Chicken Saagwala, Murg Saagwala

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