📍 Where this dish comes from: Amritsar, Punjab · The Golden Temple
Discover the history of this region →
Discover the history of this region →
Saag means ‘leafy greens’ and encompasses not just spinach but mustard greens, fenugreek, and bathua (lamb’s quarters). The chunky, textured sauce distinguishes saag from the smoother palak — this is rustic, wholesome, deeply nourishing food. This rustic North Indian classic proves that simplicity is its own kind of genius: chicken braised until tender in a coarsely textured spinach sauce that still has bite and vibrancy, delivering a wholesome, deeply satisfying bowl that feels like a hug from the inside.
What You’ll Need
Servings: 4 servings
Calories: 370kcal
Ingredients
- 600 g chicken thighs bone-in
- 500 g fresh spinach
- 2 tbsp ghee
- 1 onion diced
- 1 tbsp ginger-garlic paste
- 2 green chilies
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 2 tbsp full-fat cream
- Salt
Instructions
- Roughly chop blanched spinach (don't blend smooth — keep texture).
- Brown chicken in ghee; remove and set aside.
- Cook onion until golden in same ghee.
- Add ginger-garlic paste, chilies, and all spices.
- Add chopped spinach; cook 5 minutes.
- Return chicken and add ½ cup water.
- Cover and cook 25 minutes.
- Finish with cream and garam masala.
Nutrition
Serving: 1serving | Calories: 370kcal | Protein: 38g | Fat: 22g | Fiber: 3g
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Health Benefits
- Dark leafy greens provide some of the highest concentrations of vitamin K1 among common vegetables.
- Bone-in chicken thighs provide more zinc than breast meat, important for immune function.
- Spinach contains thylakoids, plant compounds studied for their potential role in slowing fat digestion and supporting satiety.
Pairs Well With
- Cauliflower Pulao
- Almond Flour Roti