Chicken Saag
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Easy to make and loaded with flavor, this Indian-inspired chicken saag recipe has become a favorite for weeknight meals! It’s a healthy dish featuring spiced chicken and spinach tossed with a flavor-packed sauce.
I make chicken saag whenever the craving for Indian takeout hits or when I’m missing my host family in India (I did a year abroad there). It’s my family’s favorite way to bring that cozy, restaurant-style flavor home.
I first learned to make it from my host mother, and it’s now turned into one of our most-requested dinners. Honestly? It rivals my chicken vindaloo any night of the week.
After a few rounds of testing (and many Zoom calls with my host family!), I found the perfect balance of tender chicken, aromatic spices, and creamy spinach sauce. It’s rich enough to feel indulgent, but still light and full of wholesome ingredients. I love serving it with naan and coconut rice, and there are never any leftovers (unless I make a double batch, which happens more often than not!).
What is chicken saag?
Chicken saag is a classic Indian curry made with tender, spiced chicken simmered in a creamy spinach sauce. The chicken stays juicy and flavorful, while the blend of warm Indian spices creates a rich, aromatic dish that’s both comforting and bold. It’s a restaurant favorite for good reason- you literally get a burst of flavor in every bite.
Table of Contents
Chicken saag recipe highlights
- Easy to make. This recipe is simple and can be on the table in under 20 minutes!
- Super flavorful. A blend of classic Indian spices infuses this chicken dish with incredible layers of flavor and warmth.
- Inexpensive! This dish is an affordable way to enjoy takeout at home.
Key Ingredients
Here are the main ingredients that go into my chicken saag recipe. You’ll find the full printable list with measurements in the recipe card.
- Chicken breasts. I like to make this with boneless skinless chicken breasts, but I did a test batch using chicken thighs (skinless and boneless) and they worked well, too.
- Olive oil and butter. Making this dish with both olive oil AND butter gives it a ton of body and encourages the chicken to develop a gorgeous golden crust.
- Aromatics. Diced onion, chili peppers, ginger, and garlic are must-have aromatics. I used store-bought ginger garlic paste, but you can use the fresh stuff if you want. And if you don’t have fresh green chili peppers, use a pinch of cayenne instead.
- Spices. I used salt, garam masala, cumin, coriander, ground chili powder, and turmeric to replicate those restaurant-quality flavors.
- Tomato paste. This gives the meal some additional color and subtle sweet-umami notes.
- Baby spinach. You can technically make chicken saag with any leafy greens (a tip straight from my host mom), but I prefer spinach.
How to make chicken saag
Step 1 – Season the chicken. Coat the diced chicken with salt and garam masala.
Step 2 – Pan fry. Heat the olive oil in a skillet. Once hot, add the seasoned chicken and cook until fully browned on all sides. Set aside.
Step 3 – Make the marsala. Melt the butter in the now-empty skillet. Add the onion, chili pepper, ginger, and garlic paste and cook until the onion softens. Next, stir in the tomato paste, spices, and water. Cook the spinach leaves in the sauce until they’re fully wilted.
Step 4 – Coat in sauce. Return the cooked chicken to the skillet and toss until it’s well coated in the spiced spinach mixture.
Recipe tips and variations
- Get your hands on good-quality aromatics and spices. I highly recommend using the high-quality spices and ingredients available at your local Indian grocer or in the Indian section of the grocery store: I’m noticing more and more of them having one!
- Use frozen chicken. You can cook the diced and frozen chicken breasts right from frozen, but I’ve found it’s easier to thaw them in the fridge first.
- Use frozen spinach. Just like the meat, you can use frozen spinach instead of fresh. Remember to use only about half the amount of frozen spinach, as all the water has already been cooked out.
- Try a different kind of greens. Did you know that saag = leafy greens in Hindi? That means you can make this with any type of leafy green you like, such as kale, chard, mustard greens, collard greens, or escarole.
- Add more veggies. Add bulk to this dish with extra vegetables, like green beans, carrots, cauliflower, broccoli, or peas.
Frequently asked questions
This dish could technically be called chicken palak because palak means spinach in Hindi. Saag is a broader term, meaning leafy greens in Hindi. We call this recipe chicken saag because it works with both spinach and other types of leafy greens.
I have a high spice tolerance, so I’m not a good point of reference. However, my sister and partner both have very low thresholds to spice, and they both say this is pleasantly spicy. If you really cannot tolerate spice, you can omit the chili pepper from the recipe completely. Just don’t skip the garam marsala- it’s what gives the dish its signature depth.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Chicken Saag
Video
Ingredients
- 1 pound chicken breast chopped into chunks
- 1 teaspoon salt
- 2 teaspoons garam masala
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- 1 small onion diced
- 1 chili pepper minced
- 2 tablespoons ginger garlic paste * see notes
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground chili pepper
- 1/2 teaspoon turmeric
- 1/2 cup water
- 8 ounces baby spinach
Instructions
- Season the chicken with salt and garam masala.
- Heat the oil in a skillet over medium-high heat and cook the chicken until browned on all sides. Set aside.
- Add butter to the pan, followed by cumin seeds. Cook until the mixture starts sizzling, then add onion, green pepper, and the ginger garlic paste. Cook until onion softens, then add tomato paste, spices, and water and combine well. Add spinach and cook until spinach wilts.
- Blend the mixture and return the chicken to the pan. Cook together for several minutes then serve.
Notes
- Ginger garlic paste: Usually in the chilled section of the grocery store. If you can’t find this, use 1 1/2 tablespoons minced ginger and 1/2 tablespoon minced ginger.
- TO STORE: Transfer the cooked and cooled leftover chicken saag curry to an airtight container and refrigerate for 3 to 4 days.
- TO FREEZE: The leftovers also freeze well for up to 3 months. Just let them thaw in the fridge before reheating.
- TO REHEAT: You can easily reheat the leftovers in the microwave or a skillet over medium heat with a splash of water or chicken broth.
Nutrition
More Indian-inspired recipes
- Chicken Tikka Masala– Mouthwatering chicken tossed in a rich yogurt-curry sauce.
- Chana Masala– Spiced chickpeas simmered in a rich tomato “gravy”. Easy and vegan!
- Quick and Easy Dahl– The king of hearty vegan Indian stews.
Originally published December 2023
Easy to make & absolutely delicious. Will definitely be making this again ! Thank you 😋
So glad you enjoyed it, thank you for sharing Rosie!
Not exactly the Chicken Saag I was going for, may have put too much tomato paste in, but wasn’t as creamy as I was looking for. With that being said, the taste was VERY on point to what I wanted! Solid recipe I just need to tweak a few things.
I made this tonight for dinner and the whole family loved it. Was a little spicy but just the right amount. Really easy to make and tasted great. Served with rice and roti.