Meal Prep · Indian
Chicken Saagwala
A vibrant and healthy Indian curry featuring tender chicken simmered in a rich, spiced spinach gravy.
Ingredients
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Step-by-step- In a bowl, combine chicken pieces with ginger-garlic paste, 1/4 cup yogurt (if using), 1/2 tsp red chili powder, 1/4 tsp turmeric, and 1/2 tsp salt. Mix well and let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Blanch the fresh spinach: Bring a pot of salted water to a boil. Add spinach and cook for 1-2 minutes until wilted. Immediately transfer to an ice bath to stop cooking and preserve color. Drain well and squeeze out excess water. Blend spinach into a smooth paste (add a splash of water if needed). If using frozen spinach, thaw and blend.
- Heat oil or ghee in a large pan or Dutch oven over medium heat. Add chopped onion and sauté until softened and golden brown, about 8-10 minutes.
- Add the remaining 1/2 tsp red chili powder, 1/4 tsp turmeric, ground cumin, and ground coriander. Sauté for 1 minute until fragrant.
- Add the diced tomatoes (or tomato puree) and cook, stirring occasionally, until the oil separates from the mixture and the tomatoes have broken down, about 5-7 minutes.
- Add the marinated chicken to the pan and cook, stirring frequently, until lightly browned on all sides, about 5-7 minutes.
- Stir in the spinach paste and the remaining 1/2 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is tender and cooked through, stirring occasionally.
- Stir in the garam masala and heavy cream or coconut milk (if using). Simmer for another 2-3 minutes. Taste and adjust seasoning if necessary.
- Garnish with fresh cilantro and serve hot with basmati rice, naan, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 40 g |
| Carbohydrates | 25 g |
| Fat | 25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Saagwala in an airtight container in the refrigerator.
Freezer Up to 3 months
Allow the curry to cool completely, then transfer to freezer-safe containers or bags. Freeze in individual portions for easy meal prep.
Reheat Stovetop/Microwave
Thaw frozen Saagwala overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of water or chicken broth if the sauce is too thick, or microwave until piping hot, stirring halfway through.
Chef’s Corner
- For an extra vibrant green color, blanch the spinach quickly and immediately plunge it into an ice bath before blending. This stops the cooking process and locks in the bright color.
- Marinating the chicken, even for a short time, significantly enhances its flavor and tenderness. Don’t skip this step!
- Adjust the level of spice by increasing or decreasing the red chili powder. For a milder curry, use Kashmiri chili powder which provides color without too much heat.
- Serve Chicken Saagwala with a side of plain yogurt or raita to balance the richness and spice.
