Chicken Saagwala

  • Time
    30 mins
  • Servings
  • Nutrition
    390 Per Serving

If you are a fan of Saag Paneer then Murgh, or chicken, Saagwala will become your new favorite. Instead of cube of cheese, chicken thighs are first browned then simmered in a mildly spiced spinach sauce.


Simple aromatics and just a few spices are used in the masala base to keep the curry light and fragrant. Dried fenugreek leaves, or kasthuri methi as they are called in hindi, are used at the end. They add a fennel or hay-like aroma and a slight bitternes that creates complexity to the otherwise simple curry. Don’t have a blender? No need to fret! Leave the sauce chunky. It will be just as delicious.


Kitchen Tools

  • Large Pot
  • Salt



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In a large pot over high heat, add 2 tablespoons of oil or ghee. Sprinkle 1 teaspoon of salt over all the chicken. Add the chicken to the oil in the pot and brown on all sides. Remove from pan and set aside on a plate.

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Reduce heat to medium and in the same pot, add the cumin seeds and toast for 1 minute until fragrant. Add the onions, ginger-garlic paste, and green chili. Saute for 4 minutes until golden brown. Add 1 teaspoon of salt and the coriander, turmeric, and garam masala powders.

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Measure ¾ cup of crushed, or diced tomatoes and stir it in. Cook for 5 minutes until sauce thickens. Add the chili powder to your spice preference. This is your masala base.

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Blend the spinach and half and half with the masala base and return to the pot to create a smooth version of the sauce. If you don’t have a blender just stir the spinach and the half and half into the masala base.

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Add the browned chicken into this sauce. Bring to a simmer, adjusting heat if necessary. Cover and cook for 20-25 minutes until chicken is fork tender.

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Make naan according to instructions. When chicken is done, stir in the fenugreek leaves and remove from heat. Serve with the naan.

Tips from Chef's