Chicken Saagwala (Murg Saagwala)

If you’re tired of cooking chicken the same old ways, I’ve got just the dish for you, Chicken Saagwala!! It’s a North Indian favorite where juicy chicken simmers away in a flavorful masala and then comes together with a silky spinach purée. The result is a rich, earthy curry that feels hearty, wholesome, and so different from your usual chicken recipes.

Chicken Saagwala always reminds me of my childhood. Growing up in India, this was one of those dishes my mom made often, and the flavors have stayed with me ever since. I still picture her patiently cooking down the onions and building up the masala while the whole house filled with that cozy, spiced aroma. For me, this dish is more than just chicken and spinach simmered together. It’s a taste of family meals, comfort, and those moments that always brought us back to the table for seconds. Making it now feels like revisiting those memories, and I am very excited to share it here.

I’ve made Aloo Palak and Paneer Saagwala before, and both show just how much flavor spinach can bring into a curry. Aloo Palak is simple and homely, while Paneer Saagwala feels a little richer and more special.

Now with Chicken Saagwala, I still get that delicious spinach flavor I love, but the chicken makes it more hearty and satisfying, just the kind of curry I turn to when I’m craving something extra filling.

What is Murg Saagwala

Murgh Saagwala (Chicken Saagwala) is a North Indian curry where tender chicken is simmered in a lightly spiced spinach gravy. The name comes from murgh (chicken) and saag (leafy greens), and it’s also known as Chicken Saag, Murgh Saag, or sometimes Palak Chicken, though technically palak refers only to spinach while saag can mean a mix of greens.

The dish has its roots in Punjab and other parts of North India, where saag dishes are a big part of the cuisine. Spinach is blanched, puréed, and cooked with onions, tomatoes, garlic, ginger, and spices to create a rich, earthy gravy.

Murgh Saagwala is a restaurant favorite, not just in India but around the world. What makes it stand out is the balance of flavors, the earthiness of spinach, warmth of spices, and tenderness of chicken all coming together in one comforting curry.

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Ingredients Needed

• Chicken – I like to use a mix of bone-in thighs and drumsticks with the skin removed. The dark meat stays juicy and soaks up all the flavors of the spinach gravy beautifully.
• Salt, Lime Juice, Garlic & Ginger Paste – These go into the marinade to season and tenderize the chicken while building the first layer of flavor.
• Ghee & Oil – I love using both together. Ghee gives that richness and authentic taste.
• Whole Spices – Bay leaves, cardamom pods, cinnamon stick, and cumin seeds are bloomed in hot ghee and oil at the start, giving the curry its signature aroma and depth.
• Onions – Finely diced so they caramelize nicely and form the body of the masala.
• Garlic & Ginger Paste (for masala) – Classic Indian flavor enhancers.
• Dried Red Chilies – For smoky heat and another layer of spice beyond chili powder.
• Tomatoes – Diced and cooked down into the masala, adding tanginess and a soft texture to the sauce.
• Ground Spices – Kashmiri red chili powder for color and mild heat, coriander powder, ground cumin and turmeric to build up the curry flavors.
• Baby Spinach – The star of the dish. I like blanching it briefly, then blending it into a smooth purée. This keeps the spinach bright green and gives the curry a velvety, rich texture.

Chicken Saagwala Recipe

1. Marinate the chicken: I like to start by mixing the chicken with salt, Kashmiri red chili powder, lime juice, garlic paste and ginger paste. Once everything is rubbed in well, I set it aside for at least 30 minutes to rest.

2. Blanch and purée the spinach: Bring water to a boil and add the baby spinach. Cook for 1-2 minutes until just wilted, then transfer immediately into an ice bath to keep the bright green color. Drain well and blend into a smooth purée. Set aside.

3. Bloom the whole spices: Heat ghee and oil together in a heavy-bottomed pot over medium heat. Add bay leaves, cardamom pods, cinnamon stick and cumin seeds. Let them sizzle for 30–40 seconds until fragrant.

4. Cook the onions: Next goes the finely diced onions. I let them sauté slowly until golden brown, which gives the curry a sweet, rich base. This can take unto 10-15 minutes.

5. Add ginger-garlic paste and chilies: Stir in garlic paste, ginger paste, and the dried red chilies. Cook for 1-2 minutes, stirring so nothing sticks or burns.

6. Add tomatoes and ground spices: Mix in the diced tomatoes and cook until soft and the oil starts to separate. Stir in Kashmiri red chili powder, coriander powder, ground cumin, and turmeric. Cook the spices for a few minutes until everything blends into a rich masala.

7. Cook the chicken: Add the marinated chicken pieces to the pot. Stir well to coat them in the masala. Cook on medium-high for 7-8 minutes so the chicken sears slightly and locks in the flavors.

8. Add spinach purée: Lower the heat and stir in the spinach purée and dash of water. Mix everything together well, cover the pot, and let it simmer gently for 30-35 minutes, stirring occasionally, until the chicken is fall off the bone tender and the flavors have melded.

9. Finish and serve: Check the seasoning and adjust with more salt if needed. Once the gravy is thick and the chicken cooked through, remove from heat.

Serving Suggestions

With Rice – Steamed basmati rice or jeera rice is the most classic choice.

With Indian Breads – Naan, roti, or parathas are perfect for scooping up the curry. I especially love it with garlic naan.

With Raita – A cool cucumber tomato raita on the side balances the richness of the curry and adds a refreshing touch.

As a Thali-Style Meal – Pair it with dal, papad, achar (Indian pickle), and a simple salad for a complete Indian spread.

Alpana’s Tips

• Marinate the chicken well – Even 30 minutes of marination makes a big difference, but if you can, give it a couple of hours. The flavors sink in deeper, and the chicken stays juicier.
• Blanch the spinach quickly – Don’t overcook it. Just a minute or two in boiling water, then straight into an ice bath. That’s the secret to keeping the spinach bright green instead of dull.
• Blend the spinach smooth – A good purée gives the curry a silky texture. If you prefer a little texture, you can pulse it less for a chunkier finish.
• Cook the onions patiently – Golden-brown onions are the backbone of the masala. Rushing this step leaves the curry tasting flat.
• Balance the spices – Kashmiri red chili gives color without too much heat. If you like it spicier, add more dried red chilies. Even adding few chopped fresh green chilies will give a lot of heat.
• Let it simmer gently – Once the spinach purée is in, avoid cooking on high heat for too long. A gentle simmer helps the flavors meld without losing the spinach’s vibrant color.
• Optional richness – For a restaurant-style touch, stir in a splash of cream or a little butter at the end. It softens the spinach flavor and makes the sauce extra indulgent.

Leftovers and Storing

Leftover Chicken Saagwala keeps really well and the flavors actually deepen over time. I usually store it in an airtight container in the fridge for up to 3–4 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.

It also freezes nicely. Just cool it completely, pack it into freezer-safe containers, and it will keep for up to 2 months. Thaw overnight in the fridge before reheating.

Chicken Saagwala is one of those dishes that truly warms both the kitchen and the heart. It’s simple, nourishing, and full of flavor, yet it carries so much tradition and comfort in every bite. Whether you’re making it for a weeknight family meal or sharing it with friends, this dish has a way of bringing people together around the table. And that, to me, is what great food is all about.

Chicken Saagwala, on our Gypsy Plate… enjoy!

More popular Indian Recipes:
Pork Vindaloo
Chicken Curry
Veg Korma
Methi Chicken
Prawn Moilee
Tandoori Chicken
Aloo Gobi

Chicken Saagwala (Murg Saagwala)

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Chicken Saagwala is a classic Indian curry, where tender chicken cooks in a flavorful masala, and gets finished off with bright, fresh spinach.

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Ingredients

Chicken Marination

• 3 pounds bone-in, skinless chicken thighs and drumsticks
• 1 teaspoon salt
• 2 teaspoons Kashmiri red chili powder
• ½ lime, juiced
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste

Chicken Saagwala

• 16oz baby spinach
• 3 tablespoons ghee
• 1 tablespoon oil
• 3 bay leaves
• 4 green cardamom pods
• 1 stick cinnamon
• 1 teaspoon cumin seeds
• 2½ large onions, finely chopped
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 3 dried red chilies
• 2 large tomatoes, diced
• 1 tablespoon Kashmiri red chili powder
• 1 tablespoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon turmeric powder
• salt, to taste

Instructions

1. In a large bowl, mix the chicken with salt, Kashmiri red chili powder, lime juice, garlic paste, and ginger paste. Rub everything well into the chicken and let it sit for at least 30 minutes while you prepare the rest.
2. Bring a pot of water to a boil. Add the baby spinach and cook for 1-2 minutes, just until wilted and bright green. Immediately transfer the spinach into an ice bath to stop the cooking and lock in the color. Drain well, then blend into a smooth purée. Set aside.
3. In a heavy-bottomed pot, heat ghee and oil together over medium heat. Add the bay leaves, cardamoms, cinnamon stick, and cumin seeds. Let them sizzle for 30–40 seconds until fragrant.
4. Add the finely diced onions and sauté until they turn golden brown. This is important for building the base of the curry, so don’t rush this step.
5. Stir in the garlic paste, ginger paste, and dried red chilies. Cook for 1-2 minutes, stirring continuously so they don’t burn.
6. Add the diced tomatoes and cook until they soften and the oil starts to separate from the masala. Then stir in Kashmiri red chili powder, coriander powder, cumin powder, salt and turmeric. Cook for another 2-3 minutes to roast the spices.
7. Add the marinated chicken pieces and stir well so they are coated in the masala. Cook on medium-high for about 7-8 minutes, letting the chicken sear slightly and absorb the spice mixture.
8. Stir in the spinach purée. Mix well, add in ½ cup water, cover, and let everything simmer gently for 30-35 minutes, until the chicken is fall off the bone tender and the sauce is thick and well combined. You can add more water depending how saucy you want your gravy. Taste and adjust the salt.
9. Optional step: If you like extra garlic flavors, slice 2-3 garlic cloves and temper with 2 Tablespoon of ghee and add over the chicken saagwala as a garnish.
10. Serve immediately with naan, rotis and/or rice.

Notes

• Even 30 minutes of marination makes a big difference, but if you can, give it a couple of hours. The flavors sink in deeper, and the chicken stays juicier.
• Don’t overcook the spinach. Just a minute or two in boiling water, then straight into an ice bath. That’s the secret to keeping the spinach bright green instead of dull.
• Kashmiri red chili gives color without too much heat. If you like it spicier, add more dried red chilies. Even adding few chopped fresh green chilies will give a lot of heat.
• For a restaurant-style touch, stir in a splash of cream or a little butter at the end. It softens the spinach flavor and makes the sauce extra indulgent.
• Leftover Chicken Saagwala keeps really well and the flavors actually deepen over time. I usually store it in an airtight container in the fridge for up to 3–4 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
• It also freezes nicely. Just cool it completely, pack it into freezer-safe containers, and it will keep for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 610Total Fat 34gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 22gCholesterol 312mgSodium 1256mgCarbohydrates 18gFiber 5gSugar 6gProtein 63g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.