5 Ingredient Spinach Chicken (Chicken Saagwala)

This 5 ingredient spinach chicken combines tender chicken with a creamy spinach sauce flavored with ginger, garlic, and garam masala. It is a simple Indian-inspired curry that comes together in about 25 minutes and works well for an easy weeknight dinner.

Chicken Saagwala

Let’s take a closer look at chicken saagwala, because there is a little more to the name than you might expect.

So, what exactly is saag? Many people assume saag simply means spinach, but that is not quite accurate. Saag refers more broadly to leafy green vegetables and can include spinach, mustard greens, fenugreek leaves, dill, and other greens.

For this recipe, I keep things simple by using fresh spinach. I cook it down until wilted, then blend it into a smooth puree. The general process is similar with other types of saag, but you can use a mixture of different leafy greens instead.

During the winter months, mustard greens and fenugreek leaves are often used more heavily. You can also mix and match the greens depending on what is available and the flavor you prefer.

Ingredient Notes

• Chicken Legs: Skinless whole chicken legs provide both thigh and drumstick meat and stay juicy as they cook in the spinach sauce. You can also use separated drumsticks and thighs if preferred.
• Baby Spinach: Baby spinach cooks quickly and blends into a smooth sauce without needing much preparation. Regular spinach can also be used, but remove any thick stems before cooking.
• Ginger Garlic Paste: Ginger garlic paste provides two essential aromatic flavors in one ingredient. Store-bought paste works well, or you can make your own by blending equal amounts of fresh ginger and garlic.
• Garam Masala: Garam masala is a fragrant Indian spice blend typically containing warming spices such as cumin, coriander, cardamom, cinnamon, cloves, and black pepper. The exact blend varies between brands, so the flavor may differ slightly.
• Heavy Cream: Heavy cream softens the flavor of the spinach and spices while giving the sauce a richer, smoother consistency.
• Ghee: Ghee is used to brown the chicken and adds a rich, buttery flavor. A neutral cooking oil can be used instead.
• Salt: Salt seasons both the spinach and chicken. Add it gradually and taste the sauce before serving.

Expert Tips

Blend the Spinach Until Smooth

Blend the cooked spinach with its remaining cooking liquid until completely smooth. If the mixture is too thick to blend properly, add a small amount of water at a time until the blades can move easily.

Brown the Chicken Before Adding the Sauce

Let the chicken develop some color before pouring in the spinach purée. Browning creates additional savory flavor that carries through into the finished curry.

Adjust the Cooking Time to the Chicken

Chicken pieces vary in size, so use the stated cooking time as a guide. The chicken is ready when it is cooked through and reaches an internal temperature of 165°F (74°C) at the thickest part without touching the bone.

Keep the Heat Low When Adding the Cream

Reduce the heat before stirring in the heavy cream. Gentle heat allows it to combine smoothly with the spinach purée and helps keep the sauce creamy.

Storage and Leftovers

Allow the chicken saagwala to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.

It can also be frozen for up to 3 months. Freeze individual portions in airtight freezer-safe containers, then thaw overnight in the refrigerator before reheating.

Reheat gently in a covered saucepan over medium-low heat until the chicken is hot throughout. Add a small splash of water if the spinach sauce has thickened during storage.

FAQs

Can I use boneless chicken thighs?

Yes. Boneless, skinless chicken thighs work very well and generally cook more quickly than bone-in chicken. Reduce the cooking time and cook until the chicken reaches 165°F (74°C) internally.

Can I use chicken breast?

Yes. Chicken breast can be substituted, although it is leaner and can dry out more easily. Cut it into similar-sized pieces and avoid cooking it for longer than necessary.

Can I use frozen spinach?

Yes. Thaw the spinach first and drain off excess liquid before blending. You may need less added water because frozen spinach can retain more moisture.

Can I use other leafy greens?

Yes. Mustard greens, fenugreek leaves, or a combination of different greens can be incorporated for a more traditional saag-style sauce. Bear in mind that stronger greens will noticeably change the flavor.

Can I use another protein instead of chicken?

Yes. The spinach sauce works well with lamb, eggs, or fish. For boneless fish fillets, prepare the sauce first, then gently poach the fish directly in the sauce until cooked through.

More Recipes You May Like

This dish goes great with some Keto naan or some cauliflower rice. I also do enjoy eating it with a spoon sometimes. For a vegetarian alternative with similar flavors, try this Palak Paneer.