How to Make Authentic Pakistani Chicken Saag | Fresh Spinach Curry | Step-by-Step Tutorial

cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein option.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-rich and frozen spinach is often more affordable.

green chilies

🥗Healthier: bell pepper

💰Cheaper: jalapeños

Bell pepper adds sweetness without heat.

Start by preparing the ingredients: 700-750 g chicken breasts, 400 g baby spinach (2 bags), 2 medium onions, and ginger garlic paste (2 tbsp garlic and 1 tbsp ginger).

Turn on the gas and add 1 cup of water to the spinach in a pot, cooking it until wilted down for about 4-6 minutes.

Blend the wilted spinach into a puree and set aside.

In a large skillet, heat 4 tbsp of ghee and add 4-6 green cardamoms, 1 cinnamon stick, and the diced onions.

Cook the onions for 8-10 minutes until soft, adding water if necessary to prevent burning.

Add the chicken to the skillet and mix well, allowing it to release its juices for about 5 minutes.

Stir in the spices: 1 tsp turmeric, 2 tsp Kashmir powder, 2 tsp curry powder, 2 tsp coriander powder, and 1 tbsp tomato puri, mixing well to toast the spices.

Add the spinach puree to the chicken mixture and cook for 10-15 minutes on medium-low heat, stirring occasionally.

Prepare the tadka by heating 4 tbsp of ghee in a separate pan, adding chopped garlic and Kashmir red chilies until golden.

Add homemade garam masala to the tadka and mix before adding it to the curry.

Finish the curry with 2 tbsp of kasuri methi and fresh coriander, cooking on low heat for an additional 4-5 minutes.

Serve the chicken saag with cauliflower rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens