Spinach Chicken Recipe – Authentic Indian Saag Murgh

Last Updated on 4 months by Neha Deshmukh

Saag Murgh: Authentic Indian Spinach Chicken Recipe

Introduction

Oh, Saag Murgh. Just the name conjures up images of cozy family dinners and the vibrant flavors of India, doesn’t it? This spinach chicken curry is a classic for a reason – it’s incredibly comforting, packed with flavor, and surprisingly easy to make at home. I first made this when I was craving something my grandmother used to make, and honestly, it’s been a family favorite ever since. It’s one of those dishes that just feels like a hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This Saag Murgh recipe is a winner for so many reasons. It’s a fantastic way to get your greens in, and the spinach beautifully complements the tender chicken. The spice blend is warm and inviting, not overwhelmingly hot (though we can fix that if you like things spicy!). Plus, it comes together relatively quickly, making it perfect for a weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious Saag Murgh:

• 2 tbsp light cooking oil (vegetable, canola, or sunflower oil work well)
• 1 tsp whole cumin seeds
• 1 inch stick of cinnamon
• 3-4 green cardamom pods
• 1 medium onion (finely chopped)
• 1 tbsp ginger-garlic paste
• ½ tsp red chilli powder (adjust to your spice preference!)
• 1 tsp coriander powder
• ½ tsp garam masala powder
• 1 large tomato (finely chopped)
• 2 large boneless chicken breasts (cut into 1-inch cubes) – about 500g
• 500 gms frozen spinach (thawed and pureed)
• ¼ cup plain yogurt (beaten till smooth)
• Salt (to taste)
• Water (as needed)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Garam Masala: This is key. It’s a blend of warming spices that gives Saag Murgh its signature flavor. Don’t skimp on quality here! You can find it at most Indian grocery stores, or even online.
• Spinach Power: I often use frozen spinach for convenience, but fresh spinach puree is amazing if you have the time. If using fresh, you’ll need about 700g of spinach, blanched and pureed.
• Spice It Up (or Down): Regional variations in spice levels are huge! Some families love a fiery Saag Murgh, while others prefer a milder flavor. Feel free to adjust the red chilli powder to your liking.
• Traditional Oils: Traditionally, ghee (clarified butter) is used for cooking Indian dishes. It adds a beautiful richness, but any light cooking oil works perfectly well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a deep pan or pot over medium heat. Once hot, add the cumin seeds, cinnamon stick, and cardamom pods. Sauté for about 30 seconds, until they become fragrant – you’ll know it when you smell that lovely aroma!
2. Add the chopped onion and ginger-garlic paste. Fry, stirring occasionally, until the onion turns golden brown. This usually takes about 5-7 minutes. Patience is key here; a well-browned onion is the foundation of flavor.
3. Now, sprinkle in the red chilli powder, coriander powder, and garam masala powder. Stir for just 30 seconds – you want to toast the spices, not burn them.
4. Add the chopped tomatoes and cook until they soften and become pulpy, about 5 minutes.
5. Add the chicken cubes to the pan. Coat them well with the spice mixture and cook, covered, for 2-3 minutes. This helps seal in the juices.
6. Stir in the spinach puree. Simmer, covered, for another 4-5 minutes, or until the chicken is cooked through.
7. Gently blend in the beaten yogurt. Important: Stir continuously to prevent the yogurt from curdling. If it starts to look grainy, reduce the heat immediately.
8. Adjust the salt and add water as needed to reach your desired consistency. Simmer for another 4-5 minutes, allowing the flavors to meld together.
9. Serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Cook in batches if necessary to ensure even browning.
• For a smoother sauce, you can use an immersion blender to blend the sauce after the chicken is cooked.
• Taste as you go! Adjust the salt and spices to your preference.

Variations

• Vegan Saag “Murgh” Adaptation: Swap the chicken for paneer (Indian cheese) or firm tofu. Paneer holds its shape beautifully, while tofu will need to be pressed to remove excess water.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check the ingredients in your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Stick with the ½ tsp of red chilli powder.
  • Hot: Increase the red chilli powder to ¾ tsp or add a pinch of cayenne pepper.
• Festival Adaptations: Saag Murgh is a wonderful addition to a festive spread, like Diwali or a wedding. You can make a larger batch and serve it with a variety of other dishes.

Serving Suggestions

Saag Murgh is best served hot with:

• Rice: Basmati rice is a classic pairing.
• Roti: Warm, freshly made roti or naan bread is perfect for soaking up the delicious sauce.
• A side of raita: A cooling yogurt dip helps balance the spices.

Storage Instructions

Leftover Saag Murgh can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It also freezes well for up to 2 months.

FAQs

• What type of rice or roti pairs best with Saag Murgh? Basmati rice is the traditional choice, but any long-grain rice will work. Roti, naan, or paratha are all excellent bread options.
• Can I use fresh spinach instead of frozen? What’s the equivalent amount? Yes! You’ll need about 700g of fresh spinach, blanched and pureed, to equal 500g of frozen spinach.
• How can I prevent the yogurt from curdling while cooking? Stir continuously and keep the heat on medium-low. Adding a tablespoon of the hot sauce to the yogurt before adding it to the pan can also help temper it.
• What is Garam Masala and where can I find it? Garam masala is a blend of ground spices, typically including cinnamon, cardamom, cloves, cumin, coriander, and black pepper. You can find it at most Indian grocery stores or online.
• Can this dish be made ahead of time? Yes! You can make the Saag Murgh a day or two in advance. The flavors actually develop even more overnight. Just reheat gently before serving.