Chicken Saagwala (Chicken with Spinach)
A flavorful and comforting Indian dish where tender chicken pieces are simmered in a vibrant spinach-based gravy, enriched with aromatic spices and creamy textures.
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Ingredients
- 500 gramsboneless chicken thighs
cut into bite-sized pieces
- 300 gramsfresh spinach leaves
washed and roughly chopped
- 1 mediumonion
finely chopped
- 1 mediumtomato
finely chopped
- 4 clovesgarlic cloves
minced
- 1 inchginger
fresh, grated
- 1 smallgreen chili
optional, finely chopped
- 100 gramsyogurt
plain, whisked
- 1 teaspooncumin seeds
- 0 ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
adjust to taste
- 2 teaspoonscoriander powder
- 1 teaspoongaram masala
- 1 teaspoonsalt
adjust to taste
- 3 tablespoonsoil
vegetable or mustard oil preferred
- 150 milliliterswater
or as needed
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
Instructions
Heat oil in a large pan over medium heat. Add cumin seeds and sauté until they start to splutter, about 30 seconds.
Add finely chopped onions and sauté until golden brown, about 8-10 minutes.
Add minced garlic, grated ginger, and finely chopped green chili (if using). Sauté for 2 minutes until fragrant.
Add chopped tomatoes and cook until soft and oil separates from the masala, about 5-7 minutes.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1-2 minutes.
Add the chicken pieces and stir to coat with spices. Cook on medium heat for 5-7 minutes until the chicken starts to brown.
Lower the heat and add whisked yogurt gradually, stirring continuously to avoid curdling.
Add chopped spinach and mix well. Cover and cook for 10-15 minutes, stirring occasionally, until the chicken is cooked through and spinach is wilted.
Add water if the gravy is too thick, and simmer uncovered for another 5 minutes to adjust consistency.
Sprinkle garam masala and fresh coriander leaves. Mix gently and remove from heat.
Nutrition Facts
Per serving
