Chicken Saagwala Recipe -
Chicken Saagwala Recipe
  • READY IN 50 mins

Chicken Saagwala

Recipe by  

"If you're not a fan of chicken, try using shrimp, paneer, or tofu instead. Serve with rice or naan (or both)."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
  2. Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.
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  • Cook's Note
  • If you're planning on using frozen spinach, defrost and drain it first and only add 1/4 cup of milk.

Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2011

Very flavorful. I used coconut milk instead of skim. The whole meal was served over a bed of basmanti rice also made with coconut milk, wine and I threw in some peas for luck. See for the rice recipe. ENJOY!!

Most Helpful Critical Review
Mar 14, 2013

I liked it but next time I will not try to substitute ground cinnamon for the cinnomon sticks. Take my advice, don't even try it, it makes the dish waaaay too cinnamon-y.


26 Ratings

Oct 07, 2011

Seemed like a lot of ginger, but it wasn't. I also used coconut milk -- fantastic. I can't wait to gobble up the leftovers.

Oct 10, 2012

This is an excellent recipe and I will definitely be making it again. Thanks for sharing.

Feb 07, 2015

Best Chicken Saag I've ever made. I did triple the spices AND I roasted a whole bird in the same spices before adding to the pan. This way the chicken was VERY tender. I also used coconut milk instead of skim....

Jan 08, 2014

This is great, and it goes together quickly. I added additional garam masala, and until I added the yogurt and milk, I used medium high heat, therefore eliminating the need to cook as long as directed. My family suggests tying a string to the bay leaf for easy recovery and making more sauce. I'll make it again!

Apr 15, 2013

This was good, but it's lacking some depth of flavor. As with most Indian recipes, ended up nearly doubling the dry spices, but it was still a bit bland. Maybe I need to saute the onions longer to develop their flavor more, or use more garlic...I'll have to have a play around with the recipe. Thanks!

Jun 11, 2012

I liked this very much, but I was confused by the lack of salt. Is this an oversight? Either way, I added salt to taste and it was great.


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 18.7 g
  • 6%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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