Palak Chicken (Chicken Saag)
Palak Chicken, often called Chicken Saag, is a simple yet luscious chicken and spinach curry. While this version is creamy thanks to a few tablespoons of cream, it's still light and homestyle, with much more flavor than most restaurants. This recipe is easy-to-follow, requires one pan, and gives you the option to use fresh or frozen spinach.
- Prep time
- 20 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup neutral oil (such as avocado oil)
- 1/2 tsp cumin seeds
- 6 black peppercorns
- 1/2- inch cinnamon stick
- 1 small yellow onion (finely chopped or quartered and thinly sliced)
- 6 garlic cloves (crushed)
- 1" piece ginger (crushed)
- 1 lb bone-in, cut up skinless chicken pieces (I use cut up leg quarters - Note 1)
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 1/4 tsp kosher salt
- 1 medium Roma tomato (finely chopped)
- 1.2 lb fresh or frozen (thawed) spinach (finely chopped (See Note 2))
- 2 tbsp ghee (or unsalted butter)
- 3 tbsp heavy whipping cream
- 2 tsp dried fenugreek leaves - Kasuri methi (crushed between your fingers)
- 1 small green chili pepper (such as serrano pepper, Thai, or Indian finger chili, chopped)
- 1/8-1/4 tsp garam masala (optional)
- 2 tbsp fresh cilantro (finely chopped)
Instructions
- 1
Heat the oil in a large, heavy-bottomed pan over medium-high heat. Once hot, add the whole spices (cumin seeds, peppercorns, and cinnamon) and sauté for a few seconds, allowing to sizzle until fragrant. Add the onions and sauté for 7-8 minutes, stirring occasionally, until golden brown. Deglaze with 2-3 tbsp water. As the water dries, add the garlic and ginger and allow it to cook for 1-2 minutes. The onions will deepen more in color.
- 2
Add the chicken and sauté for 5 minutes, until it goes from pink to pale and sears lightly, developing some golden-brown spots. Sprinkle in the ground spices (red chili powder, coriander powder, cumin powder, turmeric) and salt. If the spices or chicken start to stick to the bottom of the pan, deglaze with another 1-2 tbsp water. Stir well and sauté for another minute, allowing the spices to bloom. Add tomatoes and sauté for 2 minutes, until softened. Deglaze with 2-3 tbsp water, if needed.
- 3
If using fresh spinach, add the spinach, a handful at a time, and cook until wilted, about 5 minutes. If using frozen spinach, add all of it and stir to mix. (No need to add any water - the spinach will release its own moisture.)
- 4
Reduce the heat to low-medium, cover, and let it simmer for 35-40 minutes, stirring halfway through. The chicken should become tender, while the spinach releases its moisture, deepens in color, and loses any raw taste.
- 5
Uncover and increase the heat to high. Sauté, stirring gently, until the liquid reduces and most of the moisture dries up, about 5 minutes. Stir in ghee, mixing for 1-2 minutes, until the oil/ghee begins to separate from the dish.
- 6
Stir in the heavy cream, green chili pepper, and dried fenugreek (Kasuri Methi). Sauté for another 1-2 minutes, until the oil starts to release from the sides. (Note 3)
- 7
Turn off the heat. Garnish with the garam masala (if using) and cilantro. Serve hot with naan, roti, paratha, or basmati rice.