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.


25 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.

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.

Oct 23, 2013

I've also found that most Indian recipes don't have a strong flavor. So, I took the suggestion to double the dry masala, this was great! I finely chopped two onions, also, I blanched, peeled and pureed three small tomatoes. Rather than adding the ginger root and garlic clove, I added two tsp of ginger-garlic paste and one tsp of garlic paste. I also added one red chili for kick. I added the yogurt, but I left out the milk. I liked the taste and I didn't want to change it. Maybe next time I'll try adding the milk. I love saagwala chicken and I'll definitely come back to this recipe. This recipe has good flavor.

Oct 19, 2013

Easy and tasty dish. Like other reviews I used coconut milk in place of regular. Will definitely continue to make this.


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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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