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Chicken Saagwala brings together juicy, boneless chicken simmered in a creamy spinach (saag) base filled with aromatic North Indian spices. The dark green gravy gets a naturally rich flavor from a quick sauté of onion, tomato, and a touch of cream. Mildly spiced yet vibrant, the dish is hearty, comforting, and makes a wholesome main when paired with hot roti or steamed rice. Perfect for those wanting to sneak leafy greens into their meal, Chicken Saagwala is a great make-ahead option and can be adapted for weeknight dinners or weekend spreads. Swap the chicken for paneer to make a vegetarian version, and use a hand blender for a silky finish if desired.
16 ingredients
Blanch the spinach leaves in boiling water for 2 minutes. Drain and set aside to cool.
Blend the cooled spinach into a smooth puree using a blender. Set aside.
Heat oil in a pan. Add cumin seeds and let them sizzle.
One serving is 1 bowl (approximately 350g) · 350 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 531 kcal | 23% |
| Protein | 21 g | 39% |
| Total Fat | 26 g | 43% |
| Carbohydrate | 14 g | 5% |
| Fiber (Total) | 6 g | 20% |
| Vitamins & Minerals | ||
| Sodium | 888 mg | 44% |
| Potassium | 898 mg | 26% |
| Calcium | 132 mg | 13% |
| Iron | 5 mg | 27% |
| Zinc | 2 mg | 17% |
| Vitamin A (RAE) | 9 µg | 1% |
| Vitamin C | 30 mg | 38% |
| Vitamin D | 0.57 µg | 4% |
| Folate (B9) | 149 µg | 50% |
Missing data: These are minimums. 5 of the figures below are missing data for 3 ingredients — Chicken, poultry, leg, skinless; Salt; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Add chopped onions and sauté until golden brown.
Add ginger, garlic, and green chilli. Sauté for 1 minute until fragrant.
Add chopped tomatoes. Cook till they soften and oil separates.
Add coriander powder, cumin powder, red chilli powder, and salt. Mix well.
Add chicken pieces and sauté for 3-4 minutes until they turn white.
Add blended spinach puree, 1/4 cup water, and garam masala. Mix, cover and cook on low heat for 12 minutes till chicken is cooked through and gravy thickens.
Stir in fresh cream. Simmer for another minute and turn off the heat.
Serve hot with roti or steamed rice.
by Workfile