SAAGWALA CHICKEN / CHICKEN SAAG

 One of our favorite Indian chicken dishes is saagwala chicken / chicken saag . Every Indian restaurant has a version of  saagwala chicken. Juicy tender pieces of chicken drenched in a spiced spinach curry.  Saag Chicken is an everyday, hearty recipe that’s made with simple ingredients and pantry spices, that is unique in its flavors. This is hands down one of my favorite Indian dishes. It’s generally one of the healthier options as it has  no cream and plenty of spinach! This recipe features chicken pieces dunked in yummy silky smooth spinach curry. “Saag” is a Punjabi term used for all leafy green preparations made with either spinach leaves, fenugreek leaves, mustard leaves. And saag wala chicken or palak chicken/spinach chicken is an authentic Indian recipe made with fresh spinach leaves. It is a hearty, healthy and outrageously delicious dish  that even picky eaters won’t be able to resist this dish. The earthy flavours of spinach along with chicken and spices makes it more delicious. It is an excellent and tastiest way to include spinach in the diet. Make sure to add spices according to your taste. To give a rich taste and nutty flavour , cashew paste can be used.   This recipe goes by many different names – like palak murgh, palak chicken, saag murgh, saagwala chicken or saag chicken. They all mean the same. Palak means spinach, and murgh means chicken. This creamy, flavorsome, and nutrient-rich dish is sure to become your next family favorite. So give it a try and share your feedback.

INGREDIENTS : 

For Blanching - 

1 litre Water

1 teaspoon Sugar

Salt to taste

¼ teaspoon Baking Soda

2 medium bunch Spinach / Palak

½ Cup Coriander Leaves

2 Green Chillies

Ice chilled Water 

For Marination -

500 gms Chicken ( with or without bones )

Salt to taste

1 teaspoon Kasoori Methi

1 teaspoon Degi Red Chilli Powder

 For Curd Mixture -

½ Cup Curd

½ teaspoon Turmeric Powder

1 teaspoon Degi Red Chilli Powder (see notes )

1 ½ tablespoon Coriander Powder

A pinch of Cumin Powder

1 teaspoon Ginger- Garlic paste 

For Palak Chicken -

2-3 tablespoon Ghee

1 tablespoon Oil

1 teaspoon Cumin Seeds

1 Mace

1 Green Cardamom

2-4 Black peppercorns 

2-3 Cloves

1 large Onion, chopped

1 ½ Tomato, chopped

1 teaspoon Kasoori Methi

Curd Mixture

Marinated Chicken

Prepared Spinach paste / puree

½ Cup Water 

 For Rogan (Tadka) - 

1 tablespoon Ghee

2 Dry Red Chillies

2-3 Garlic Cloves, chopped

¼ tsp Degi red chilli powder ( or any which is available )

 For Garnish - 

½ inch Ginger, juliennes

Black peppercorns, crushed

Coriander leaves 

METHOD :

For blanching Palak - 

STEP 1 - Keep water in a deep pan, switch on the flame and let start water to boil.

STEP 2 - Add sugar, salt, baking soda.

STEP 3 - Then add washed palak, coriander leaves and green chillies in it.

STEP 4 - Let it cook for a minute or two. ( see notes )

STEP 5 - Transfer it and immediately put in chilled ice water. It helps to stop further cooking.

STEP 6 - After cooling, transfer it on a strainer and remove all the water from it.

STEP 7 - Now, put it in a blender jar and puree it to smooth consistency. If needed, add 1-2 teaspoon water while pureeing. Keep this aside.

For Marination - 

STEP 1 - In a mixing bowl, add chicken pieces, kasoori methi, chilli powder and salt. Mix it well and keep aside for about 15- 20 minutes.

For Curd Mixture - 

STEP 1 - In a small bowl, add curd, turmeric powder, coriander powder, chilli powder, ginger- garlic paste, cumin powder and give it a nice mix. Keep it aside for further use.

For Making Palak Chicken - 

STEP 1 - In a heavy bottom pan, add ghee and oil. 

Heat it and add cumin seeds. Let the cumin seeds crackle, then add the whole spices. Roast till fragrant. (30 seconds )

STEP 2 - Add chopped onion and saute it on medium flame until light golden brown in colour.

STEP 3 - Add chopped tomatoes, roasted kasoori methi and roast well until tomato turns soft and mushy.

STEP 4 - Add curd mixture and give it a nice stir.

STEP 5 - Add marinated chicken, sear it on medium flame for 3-4 minutes.

STEP 6 - Add palak puree and mix everything well.

STEP 7 - Cook on medium flame for 15-20 minutes.

STEP 8 - Add 1/2 cup water, mix it and cover it with lid.

STEP 9 - Cook for another 8-10 minutes or until the chicken is cooked properly. Check salt and if needed add some more and cook 2 more minutes.

STEP 10 - You will see oil floating on the top. Switch off the flame.

STEP 11 - Transfer the chicken in a serving bowl.

For Tadka - 

STEP 1 - Heat ghee in a small tempering pan.

STEP 2 - Add finely chopped garlic and let it cook until nice brown and crispy.

STEP 3 - Add dry red chillies and roast for a minute.

STEP 4 - Add red chilli powder and mix well.

STEP 5 - Pour this tempering / takda on chicken saag.

STEP 6 - Garnish it with some ginger juliennes, black pepper powder and coriander leaves and serve it hot.

Serve this as a side for Roti or Chapatti. Also tastes good with naan, tandoori roti or paratha. Alternatively, even better, mix it with Rice for a delicious spinach rice.

NOTES : * I don't have Degi Red Chilli Powder, so I used the one I have.

* Avoid blanching or cooking spinach for a long time. 

* Cooking the greens for a longer time tend to lose its nutrition and beautiful green color.

* You can reduce or increase the spices according to your taste.

Recipe inspired by - Chef Ranveer Brar.