Chicken and Spinach Curry (Saag Chicken or Palak Chicken)

This particular dish is one of my favorites to make as it takes care of the protein and fiber in one dish! We are all running a very busy life and are always scrambling for more efficient ways of putting food on the table – this is one of the best tips we can give.
The flavor , texture and the combination of the 2 – the spinach with the Chicken is amazing and is on a constant rotation in our home. Easy to make and yet flavorful, enjoy this Palak Murg.

Scroll to the bottom for video

Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 6-8


Chicken – 2 lbs boneless, skinless thigh, bite-size pieces
Spinach – 16oz pkt, frozen chopped
Tomatoes – 6 medium tomatoes, finely chopped
Oil – 4 tsp
Black Cardamom – 1
Cinnamon – 1” stick
Green Cardamom – 2
Bay Leaves – 2
Cloves – 4
Onions – 1 large, finely chopped
Ginger – 2 tsp (heaped)
Garlic – 5 cloves, finely chopped
Green Chilies – to taste
Salt – to taste
Red Chili Powder – ½ tsp
Garam Masala – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Curry Powder – 1 tsp

1. Heat oil in a medium, non-stick wok on medium to high flame.
2. Once the oil is hot, add the Bay leaves, Cloves, Cinnamon and the Cardamoms.
3. Add the Onions. Mix well, cover the wok and let it cook about 5 min (until the onions turn translucent with a touch of golden).
4. Add the Ginger, Garlic and Green Chili and tomatoes. Mix again and cover.
5. This time around, the mixture needs to cook longer but keep an eye on it and keep stirring. The key is to let it cook till the oil separates from the mixture. The mixture (masala) will reduce considerably in amount.
6. Add the Chicken and the dry spices (Cumin Powder, Coriander Powder, Salt, Red Chili Powder, Garam Masala & Curry Powder). Give it a good stir and cover.
7. Cook the Chicken for about 5-7 min, add in the Spinach, and yes, mix again and cover.
8. Cook for another 10 min.
9. Serves 6-8.

1. The first 5 steps of the recipe above are the base of a lot of North Indian cooking and it is the longest process….and the most vital. Once you have this down, you can experiment with a lot of variations to this recipe.
2. Garam Masala is available at any Indian, Whole Foods or Health food stores.
3. I am paranoid about my utensils that I use for ‘meats’ cooking….I always make sure I can put them in the dishwasher for a good, hygienic cleaning.
4. It is a great idea to have a separate chopping boards for your ‘veggies’ and your ‘meats’. I always put the ‘meats’ chopping board in the dishwasher after every single use.

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31 thoughts on “Chicken and Spinach Curry (Saag Chicken or Palak Chicken)

  1. Hi made this dish at weekend for friends it went down a treat.Also made methi rice with a okra dish everything was fantastic many thanks. Have been a curry fan for years and used other websites and books but you make everything so simple and the videos help. Already planning next meal for this week. Again many thanks.

  2. Yummy. I tried this recipe today but i use chicken with bones instead of boneless and it was yummy. Thanks for this lovely recipe.

  3. Yum! I made this for dinner last night and it was fantastic!

    Great recipe and the video guide is SO helpful. I’m a newbie to cooking and have come to realize that technique can be just as important as the ingredients. It’s something that can go over my head with text-only recipes, but this video eliminates that problem.

    I can’t wait to try your other recipes! Thanks!!!

  4. I was house hunting with a realtor and was delightfully overcome by the aroma of a dish like this warming in a crock pot. The owner was not there and I could not ask about the food. It took every bit of restraint I had to keep myself from finding a spoon and stealing a taste. It was a bit creamier than this, but I think this recipe is going to work. Thank you for the instructions and the videos so this Texan can learn to cook Indian!

  5. Thanks for the recipe! You ladies should view this video for a good laugh….. you’re video-making techniques and comments have come a loooong way.
    You both look really cute too.
    Thank you for your dedication all these years.

  6. Hey Hetal & Anuja,

    I was wondering if this could be prepared using mutton in place of chicken? If so, do I need to make any additions or subtractions from the original recipe mentioned above. Also, How do I go about preparing the mutton? Please help me! I’ve had an overdose of chicken dishes and think it’s time to go up one level.

    I have been hooked on to this site for the past two days and I’ve prepared 5 of your listed dishes. Each one of them turned out to be DELISH! I’m a beginner and it’s been 2 weeks since I’ve discovered my love for cooking.

    1. Hi Lima,
      5 dishes in 2 days, WOW! That really is a compliment for us 🙂
      Regarding the mutton in this dish. It is YUM!
      Make the masala (onion & tomatoes), add mutton and pressure cook with a little extra water. Once done, add in the cut spinach and keep cooking till the spinach gets cooked and the gravy consistency is what you want 🙂

  7. I have tried some of your recipes and my husband loved it.:)so yummy!.I have a simple question..Can i use fresh spinach leaves?thanks a lot!More power

  8. Thank you both for sharing the secrets of how to cook such wonderful food!
    Would this spinach recipe work well with lamb?
    Also I was hoping to find out how to cook naan bread.

  9. I love this receipe. I was wondering about preparing the tomatoes though. Do you remove the pulp (seeds and liquid part of tomato) before chopping. It seems to me that if you dont the masala does not reduce properly while covered? Many thanks!

  10. You girls have changed my life! My husband and I love Indian food, however, I’ve always been so intimidated by the numerous spices and apparent complexity of Indian cooking. Now, I’m actually making food that tastes better than in the restaurants. All thanks to you two. We’ve tried over 5 recipes from this site and everyone has made us giggle with joy. I personally couldn’t do this without the videos.

    This spinach chicken curry is the best!

  11. Hello there, I would like to know how to make home make rasmali please email me back with the confirmation when will you post it. I made the palak paneer at and loved the dish thank you for the lovely recipe

  12. Hey there Showme the currry!

    Just had saagwala at one of our fav resturants! What have I been missing? So when I googled the recipe I found your site! Now I am in heaven! I’ve added you to the favorites and will be “stealing” several more recipes in the future. Love the videos! Thanks so much for sharing the secrets and joy of a fantasic cusine that is finally getting into the mainstream of culinary delights!
    Thanks again for your passion for your culture and food!
    Good eating!

  13. Here are a couple of suggestions:
    1. you can buy a grater [same as the one for cheese] and use that for the ginger
    2. depending on usage, I usually chop some in the food-processor and refridgerate. I use it through out the week for different dishes.
    Good luck!

  14. hi curry girls: I like spinach a lot, that is why this is one of my favorites… maybe this question is too basic, but I would like to know how do you grate the fresh ginger? thanks..

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