Enjoy with a side of garlic naan, or some pot-in pot cumin rice for a restaurant-quality meal! Chicken Saag is one of my favorite weeknight Indian dishes. It’s a healthy, nutrient-rich one-pot curry ready in 30 minutes.
The best part about this dish is that you take care of greens and protein, all in the same pot. So all that’s left to do is pair it with some rice or naan and dinner is done! That’s probably why over the years, this recipe has become a reader’s favorite, just like Palak Paneer. This recipe is my easy take on a restaurant-style Chicken Saagwala. Let’s get started!
What is Saag Chicken?
Chicken Saag is a North-Indian curry made with tender chicken pieces simmered in a warmly spiced spinach-based gravy. In Hindi, ‘Saag’ refers to curried greens which can include one or more of the dark leafy greens like spinach, mustard, etc.
Ingredients - Notes & Substitutions
It takes a handful of ingredients to make this saag dish. Let’s take a look at what we need:
Chicken: Boneless skinless chicken breast work best in this recipe. Chicken thighs will also work, simply reduce the pressure cooking time to 6 minutes. I don’t recommend bone-in chicken since the spinach will overcook in the time it takes to cook the chicken. Spinach: Fresh spinach is always my preference for this dish. I prefer to use baby spinach, but you can also use large spinach leaves, rinsed thoroughly and coarsely chopped. Aromatics: Sliced onions, serrano pepper, ginger, and garlic form the base flavors here. Use white, yellow, or red onion. As for peppers, jalapeno is another option. You can use ginger garlic paste or add ginger paste and garlic paste separately. Spices: We use staple Indian spices including garam masala, coriander, cumin, Kashmiri red chili powder, turmeric, and salt to bring out the flavors in this curry.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Chicken Saag
In this recipe, I adapted my stove-top recipe for the Instant Pot and made it a one-pot dish. This recipe works with any electric pressure cooker. Here are the step-by-step instructions and photos:
What to Serve with Chicken Saag
Like most Indian curries, Chicken Saag goes great with rice, roti, or naan. Since this dish is a combination of protein and vegetables (chicken and spinach), I like to keep it simple and serve it with:
Cumin Rice (can make this pot-in-pot- see instructions below) Cucumber Raita (Indian Yogurt Dip)
If you’re eating low-carb, you can pair this curry with Indian Cauli rice (riced cauliflower).
How to Make Pot-in-Pot Rice
Assemble rice, water, and seasoning in an oven-safe bowl as per recipe instructions. You can follow this recipe for Cumin Rice. Place a trivet over the chicken and spinach curry. Push down the trivet gently so it is stable. Place the rice bowl on top of the trivet, like in the picture below, close the lid and follow the remaining pressure cooking instructions.
How to Store
Store leftover chicken saag in an airtight container and refrigerate for up to 4 days. You can also freeze it for up to a month. To reuse, thaw in the fridge overnight and heat in individual portions in the microwave or stovetop for 1-2 minutes.
Try a Variation
1. How to Make Chicken Saag with other Greens
As long you match the quantity of the greens to around 10-12 ounces, you can make this recipe with any greens of your choice. Some alternatives that have worked well for me are combinations of any two varieties of these greens: baby kale (or regular kale), mustard greens, collard greens, and spinach. Here is a recipe for Saag made with a combination of Mustard Greens and Spinach (Sarson Ka Saag).
2. Vegetarian Alternative: Saag Paneer/Palak Paneer
The vegetarian alternative for this dish is called Saag Paneer or Palak Paneer. This extremely popular dish is made with Paneer, a firm Indian cottage cheese, that’s simmered in spinach curry.
3. Make Restaurant-Style ‘Extra Creamy’ Saag Chicken
The Chicken Saag that I’ve had in restaurants is rich and creamier than my homestyle version. Here’s what you can do to get that taste:
Add ¼ cup heavy whipping cream towards the end along with chicken pieces. Simmer the curry for 2-3 minutes. Check for seasoning and turn off the heat. Or, for a dairy-free alternative, add ¼ cup cashews along with the onions and saute. When you puree the sauce towards the end, the cashews will blend and provide a nice creamy texture.
Make-Ahead Instructions for Entertaining
When making this chicken saag curry ahead of time for entertaining, break it up into two steps
Make the chicken curry (without spinach) a day earlier. On the day of the party, microwave the greens, puree them, and simmer with the chicken curry before serving.
Recipe Tips & Notes
Seasoning the chicken adds another level of flavor to this curry, so avoid skipping that step. If you don’t have the time to briefly brown the chicken, simply season it with garam masala and salt before placing it on top of the spinach. If making this curry with boneless skinless chicken thighs instead, reduce the pressure cooking time to 6 minutes. You can also make this curry with mixed greens, like spinach, mustard, kale, etc. As long you match the quantity of the greens to around 10-12 ounces, you can make this recipe with any greens of your choice. When making this curry ahead of time for entertaining, break it up into two steps. Prepare the chicken curry (without spinach) a day earlier. On the day of, microwave the greens, puree them, and simmer with the chicken curry before serving. To make Restaurant-style ’extra creamy’ Chicken Saag, you can add ¼ cup heavy whipping cream or cashew cream towards the end along with chicken pieces and simmer.
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