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Saag Chicken/Palak Chicken (Spinach Chicken Curry)

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tablespoon light cooking oil
  • 1 teaspoon whole cumin seeds
  • 1- inch stick of cinnamon
  • 3-4 green cardamom pods
  • 1 medium onion finely chopped
  • 1 tablespoon ginger-garlic paste
  • ½ teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • 1 large tomato finely chopped
  • 2 large boneless chicken breasts cut into 1-inch cubes
  • 500 gms frozen spinach thawed and pureed
  • ¼ cup plain yogurt beaten till smooth
  • salt to taste
  • water as needed


  • Heat oil in a deep non-stick pan and add in cumin seeds, cinnamon stick and cardamom pods. Once they start to sizzle, add in the onions and ginger-garlic paste and fry till fragrant and lightly browned. Add in the spices and fry for a few seconds. Stir in the chopped tomato and cook till it begins to pulp.
  • Slowly add in the chicken, stir well to coat it with the spice mix, and let it cook covered for a couple of minutes. Slowly mix in the spinach puree and cook covered on low heat for 4-5 minutes till it starts to bubble and the chicken is cooked through. Add in yogurt, stirring well to blend in.
  • Season with salt and cook for another 4-5 minutes, adding in some water if you’d like a thinner consistency.