Chicken Saagwala

  • Recipe By
  • Published Aug 14th
  • Ready In50m
  • Servings2
  • Calories248
If you're not a fan of chicken, try using shrimp, paneer, or tofu instead. Serve with rice or naan (or both).

Chicken Saagwala Ingredients

The following are the ingredients needed to make delicious Chicken Saagwala for 2 servings:

  • 2 teaspoons vegetable oil
  • 1 onion, chopped
  • 1/2 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 teaspoon tomato paste
  • 1 (2 inch) piece cinnamon stick
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 1 clove garlic, minced
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon ground cayenne pepper
  • 1 bay leaf
  • 1 cup finely chopped fresh spinach
  • 2 teaspoons plain yogurt
  • 1/2 cup skim milk

Chicken Saagwala Cooking Instructions

  • Prep20m
  • Cook30m
  • Ready In50m

To cook Chicken Saagwala, you need about 20 minutes of preparation time. The time needed to cook this Chicken Saagwala is about 30 minutes , and you can serve your Chicken Saagwala within 50 minutes . The following are the steps to cook Chicken Saagwala easily:

  1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
  2. 2 Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.


  • Cook's Note
  • If you're planning on using frozen spinach, defrost and drain it first and only add 1/4 cup of milk.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 248 calories; 7.6 grams of fat; 18.7 grams of carbohydrates; 26.9 grams of protein; 60 milligrams of cholesterol; 126 milligrams of sodium.

  1. Feb 7th 2015

    Best Chicken Saag I've ever made. I did triple the spices AND I roasted a whole bird in the same spices before adding to the pan. This way the chicken was VERY tender. I also used coconut m ...

  2. Jan 8th 2014

    This is great, and it goes together quickly. I added additional garam masala, and until I added the yogurt and milk, I used medium high heat, therefore eliminating the need to cook as long a ...

  3. Oct 23rd 2013

    I've also found that most Indian recipes don't have a strong flavor. So, I took the suggestion to double the dry masala, this was great! I finely chopped two onions, also, I blanched, peeled ...

  4. Mar 14th 2013

    I liked it but next time I will not try to substitute ground cinnamon for the cinnomon sticks. Take my advice, don't even try it, it makes the dish waaaay too cinnamon-y.

  5. Dec 16th 2012

    This was good, but it's lacking some depth of flavor. As with most Indian recipes, ended up nearly doubling the dry spices, but it was still a bit bland. Maybe I need to saute the onions l ...

  6. Oct 10th 2012

    This is an excellent recipe and I will definitely be making it again. Thanks for sharing.

  7. Jun 11th 2012

    I liked this very much, but I was confused by the lack of salt. Is this an oversight? Either way, I added salt to taste and it was great.

  8. Oct 7th 2011

    Seemed like a lot of ginger, but it wasn't. I also used coconut milk -- fantastic. I can't wait to gobble up the leftovers.

  9. Sep 9th 2011

    Very flavorful. I used coconut milk instead of skim. The whole meal was served over a bed of basmanti rice also made with coconut milk, wine and I threw in some peas for luck. See http://www ...