Easy Chicken Saag Recipe
Okay, so Chicken Saag. It’s basically the most comforting Indian-inspired (ish) stew EVER. Tender chicken simmered in a creamy, spiced spinach sauce… I mean, come on! It’s easier than ordering takeout, and WAY better for you. Seriously, you HAVE to try it. It’s my go-to when I want something healthy-ish and totally satisfying. Easy Chicken Saag Recipe
My husband, bless his heart, isn’t the most adventurous eater. But even he loves this stuff! I swear, I could make a triple batch and he’d still inhale it. One time, I was feeling super lazy and just threw everything into the Instant Pot (don’t tell anyone!). It was still amazing! Now, the kids? That’s a whole other story… let’s just say I hide extra veggies in there and they’re none the wiser. This has seriously become a weekly staple in our house, and I’m pretty sure it will become one in yours too!
Why You’ll Love This Easy Chicken Saag Recipe
- It’s seriously faster than ordering delivery. Like, way faster.
- Sneaks in a TON of spinach. Hello, healthy! You won’t even taste it, promise.
- It’s so comforting. Like a warm hug in a bowl. Especially on a cold night.
- Easy clean-up! One pot wonder, baby! Fewer dishes = happy me.
- Leftovers are BANGIN’. Seriously, cold Chicken Saag for breakfast? Don’t knock it till you try it!
How to Make It
Okay, so first things first, let’s get that chicken ready. I usually chop it into bite-sized pieces – you know, the kind you can actually eat without looking like a total savage. Then, in a big pot or Dutch oven (or even a deep pan works), heat up some oil over medium-high heat. Toss the chicken in there and brown it on all sides. Don’t worry about cooking it all the way through, we’re just building flavor here.
Now, take the chicken out and set it aside. Add your onions and garlic to the pot and cook until they’re soft and fragrant. This is when your kitchen starts smelling AMAZING, by the way. Stir in the ginger, turmeric, cumin, coriander, and garam masala. Cook for about a minute until everything is fragrant. Careful not to burn those spices, they’ll get bitter on you!
Next, dump in that spinach! I usually use frozen spinach because, well, I’m lazy and it’s easy. But fresh works too! Just make sure it’s wilted before you move on. Pour in the chicken broth and diced tomatoes, then add the chicken back to the pot. Bring everything to a simmer, then reduce the heat to low, cover, and cook for about 20 minutes, or until the chicken is cooked through and tender.
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Stir in the heavy cream or coconut milk (if you’re feeling fancy or dairy-free), and lemon juice. Season with salt and pepper to taste. Let it simmer for a few more minutes to let all the flavors meld together. And BAM! You’re done! Serve it over rice or with naan bread for dipping. You’re welcome.
Ingredient Notes
- Chicken: I usually use boneless, skinless chicken breasts because that’s what I always have, but thighs work great too. They’re a bit more flavorful and stay nice and juicy.
- Spinach: Frozen is my jam because it’s easy, but fresh spinach is also delicious, just use a LOT because it cooks down like crazy.
- Garam Masala: Don’t skip this! It’s the secret ingredient that gives this dish that authentic Indian flavor. I get mine from the international aisle at the supermarket.
- Heavy Cream: Okay, I’ve used coconut milk instead of heavy cream when I was out, and it’s still yummy! Just a different kind of yummy.
- Diced Tomatoes: Yeah, I forgot these once and used tomato sauce. Not the same, but it worked in a pinch. Don’t judge!
Recipe Steps:
- Chop the chicken into bite-sized pieces.
- Brown chicken in a large pot with oil, then remove and set aside.
- Sauté onions and garlic until soft.
- Stir in ginger, turmeric, cumin, coriander, and garam masala and cook until fragrant.
- Add spinach, chicken broth, and diced tomatoes, then return the chicken to the pot.
- Simmer covered until chicken is cooked through and tender.
- Stir in heavy cream (or coconut milk) and lemon juice.
- Season with salt and pepper to taste, and simmer briefly.
- Serve over rice or with naan.
What to Serve It With
Okay, so obviously you gotta have rice. Basmati is my favorite, but any rice will do. Naan bread is also a MUST for scooping up all that delicious sauce. And if you’re feeling fancy, a dollop of plain yogurt or a sprinkle of cilantro on top takes it to the next level. Seriously, don’t skip the naan.
Tips & Mistakes
- Don’t overcrowd the pot when browning the chicken. Do it in batches if you need to.
- Keep an eye on those spices! Burnt spices = bitter dish. Nobody wants that.
- If the sauce is too thick, add a little extra chicken broth. If it’s too thin, simmer it uncovered for a few more minutes.
- Don’t be afraid to experiment with the spices! Add a little more or less of something to suit your taste.
Storage Tips
Store any leftovers in an airtight container in the fridge. It’ll keep for about 3-4 days. I usually just reheat it in the microwave, but you can also heat it up on the stovetop. And like I said before, cold Chicken Saag for breakfast? Don’t judge till you try it! I eat it right out of the container, standing in front of the fridge. No shame.
Variations and Substitutions
Okay, so if you’re vegetarian, you can totally swap out the chicken for chickpeas or tofu. I’ve done it before, and it’s still delicious. If you don’t have garam masala, a mix of cumin, coriander, and cardamom will work in a pinch. If you’re out of lemon juice, a splash of vinegar will do the trick. Also, I used to add potatoes to it… I don’t do that anymore, it’s too much. Just being honest.
Frequently Asked Questions
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Easy Chicken Saag Recipe
Ingredients
Main Ingredients
- 1.5 pounds chicken breasts boneless, skinless, cut into cubes
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 cup tomato puree
- 10 ounces spinach fresh or frozen, thawed
- 0.5 cup water
- 0.5 cup plain yogurt
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon lemon juice freshly squeezed
Instructions
Preparation Steps
- Heat olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger, and cook for another minute.
- Add the chicken pieces, turmeric, coriander, and garam masala. Cook until the chicken is no longer pink.
- Pour in the tomato puree and bring the mixture to a simmer. Add the spinach and water, and cook until the spinach is wilted and the chicken is cooked through.
- Stir in the yogurt, salt, and black pepper. Simmer for a few more minutes, then remove from heat.
- Add lemon juice before serving. Serve hot with rice or naan.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
