Saagwala Chicken Recipe – Palak Chicken Curry
Saagwala Chicken, a rich and flavorful North Indian dish, combines tender chicken with a vibrant spinach gravy. This dish is a perfect balance of spices, fresh greens, and creamy goodness, making it a wholesome and nutritious meal. The smooth, velvety spinach base enhances the chicken’s succulence, creating a satisfying curry that pairs wonderfully with Jeera Pulao, Butter Naan, or even a simple bowl of steamed rice. Whether you’re craving a comforting lunch or an indulgent dinner, Saagwala Chicken promises a delightful culinary experience.
Recipe Overview:
- Cuisine: North Indian
- Course: Lunch
- Diet: High Protein, Non-Vegetarian
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Serving Size: 4 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (boneless, skinless) | 350 grams |
| Fresh Spinach (Palak) | 300 grams, roughly chopped |
| Ajwain (Carom seeds) | 1 teaspoon |
| Ghee | 2 tablespoons |
| Garlic | 6 cloves, minced |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Cloves (Laung) | 3 |
| Ginger | 2-inch piece, minced |
| Green Chillies | 2, slit |
| Onion | 2 medium, thinly sliced |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Fresh Cream | 2 tablespoons |
| Salt | To taste |
| Water | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 34 grams |
| Fat | 14 grams |
| Carbohydrates | 8 grams |
| Fiber | 3 grams |
| Sodium | 560 mg |
Instructions
Step 1: Prepare the Chicken and Spinach
-
Clean and Cut the Chicken: Begin by washing the chicken pieces thoroughly. Cut the chicken into small or medium-sized chunks. If you’re using chicken legs, make sure to keep them whole or in drumstick pieces.
-
-
Cook the Spinach: Heat a pressure cooker and add the chopped spinach (palak), slit green chillies, and 2 tablespoons of water. Pressure cook for one whistle and immediately turn off the heat. Let the pressure release naturally by running it under cold water.
-
Puree the Spinach: Once the spinach is cool enough to handle, transfer it to a blender and grind it into a smooth puree. Set aside.
Step 2: Cooking the Spices and Chicken
-
Heat the Ghee: In a heavy-bottomed pan, heat the ghee over medium heat. Once the ghee is hot, add the ajwain (carom seeds), cardamom pods, cinnamon stick, and cloves. Sauté for 10-15 seconds until the spices release their aromatic flavors.
-
Sauté Ginger, Garlic, and Onion: Add the finely chopped ginger, minced garlic, and thinly sliced onions. Cook the mixture, stirring occasionally, until the onions turn soft and translucent (about 4-5 minutes).
-
Cook the Chicken: Add the chicken pieces into the pan. Sprinkle in the red chilli powder, garam masala, and salt. Stir well to coat the chicken evenly with the spices. Cook on medium-low heat for 10-12 minutes, ensuring the chicken is seared on all sides. If necessary, add a splash of water to prevent the mixture from burning.
Step 3: Combine Spinach Puree and Cream
-
Add the Spinach Puree: Once the chicken is almost cooked through, pour in the prepared spinach puree. Stir the curry, making sure the chicken is coated well with the spinach. Let the curry simmer for about 5-7 minutes, allowing the flavors to meld together.
-
Finish with Cream: Stir in the fresh cream, allowing it to blend seamlessly into the curry and give it a rich, velvety texture. Simmer for an additional 3-5 minutes until the gravy thickens slightly.
-
Adjust Salt and Consistency: Taste and adjust the seasoning if necessary. If the curry is too thick, add a little water to reach your desired consistency.
Step 4: Serve
Once the Saagwala Chicken is cooked to perfection, remove it from the heat. Serve this flavorful curry with a side of Burani Raita, Butter Garlic Naan, or a fragrant Jeera Pulao. You can also serve a refreshing Kachumber Salad to add a cool contrast to the spiciness of the curry.
Tips for the Perfect Saagwala Chicken:
- Fresh Spinach: Using fresh spinach is key to achieving the vibrant green color and authentic flavor. Avoid frozen spinach for the best results.
- Chicken Cut: Boneless chicken breast works well for a leaner curry, while bone-in chicken pieces lend more flavor to the dish.
- Cream Balance: Adjust the amount of fresh cream based on your preference for richness. You can substitute with yogurt for a lighter version.
- Spice Level: Feel free to adjust the number of green chillies according to your heat preference.
Variations:
- Add Paneer: For a vegetarian version, you can replace the chicken with paneer (Indian cottage cheese) for a creamy Palak Paneer.
- Extra Spices: For a deeper flavor profile, you can add a teaspoon of turmeric powder or cumin seeds while sautéing the onions and garlic.
- A Touch of Lemon: A squeeze of fresh lemon juice just before serving can help cut through the richness and enhance the overall flavor.
Conclusion:
Saagwala Chicken, or Palak Chicken Curry, is an elegant and nutritious dish that brings together the wholesome goodness of spinach and tender chicken. The infusion of spices like garam masala, cardamom, and cinnamon adds depth to the flavors, while the cream brings a luscious richness. It’s a dish that will surely impress your family and guests, making it a perfect addition to your weekend dinner menu.
Explore more North Indian recipes on Love With Recipes to elevate your culinary experience!
