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. Watch the video below to see how I make it in my kitchen!
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.
Video
Notes
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.