Chicken Saag Paneer
A rich and flavorful Indian dish combining tender chicken pieces and creamy paneer cheese simmered in a spiced spinach (saag) gravy, offering a perfect balance of protein and vibrant greens.
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Ingredients
- 500 gramsBoneless chicken breast or thighs
cut into bite-sized pieces
- 200 gramsPaneer
cubed
- 300 gramsFresh spinach leaves
washed and roughly chopped
- 1 mediumOnion
finely chopped
- 1 mediumTomato
finely chopped
- 3 clovesGarlic cloves
minced
- 1 inchGinger
fresh, grated
- 1 Green chili
optional, finely chopped
- 1 teaspoonCumin seeds
- 0 ½ teaspoonTurmeric powder
- 1 teaspoonCoriander powder
- 1 teaspoonGaram masala
- 0 ½ teaspoonRed chili powder
adjust to taste
- 100 millilitersHeavy cream or yogurt
optional for creaminess
- 3 tablespoonsCooking oil or ghee
- 1 teaspoonSalt
adjust to taste
- 100 millilitersWater
as needed
- 2 tablespoonsFresh cilantro leaves
chopped for garnish
Instructions
Heat 1 tablespoon oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter for about 30 seconds.
Add finely chopped onions and sauté until they become golden brown, about 7-8 minutes.
Stir in minced garlic, grated ginger, and chopped green chili (if using). Cook for 1-2 minutes until fragrant.
Add chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and oil begins to separate from the masala, about 5-6 minutes.
Add the chicken pieces to the pan, stirring to coat with the masala. Cook until chicken is no longer pink, about 6-8 minutes.
Add the chopped spinach in batches, stirring well to help it wilt down. Once all spinach is added, cover and cook for 5 minutes until spinach is fully wilted.
Using an immersion blender (or in batches in a regular blender), blend the spinach and chicken mixture to your desired consistency—smooth or slightly chunky.
Return the blended mixture to the pan (if removed). Add cubed paneer and garam masala. Stir gently to combine.
Add water as needed to adjust the consistency of the saag gravy. Simmer on low heat for another 5-7 minutes to allow flavors to meld.
If desired, stir in heavy cream or yogurt for extra richness. Heat through but do not boil once cream or yogurt is added.
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro.
