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Chicken Saagwala

Succulent chicken in palak gravy. With winters hitting in with full swing this recipe always bring warmth, serve with hot phulaks and onions.

This is my go to recipe in winters. I usually clean the saag, boil, blend & store for use later. All I need to do is cook the chicken with saag and I am done making dinner. Everybody is just licking their fingers and fighting for more.


3 bunches spinach / palak
600gms Chicken cleaned
1 tbsp Ginger garlic paste
2 medium tomatos pureed
Salt as per taste
Red/green chillies as per taste


To prepare palak, clean the leaves & pressure cook for about 5 min. Blend into smooth puree.

Now in a heavy bottom pan heat 5 tsp mustard oil.

Add ginger garlic paste. Fry for a few seconds. Dont let it burn.

Add the tomato puree. Mix well & cook for 5 mins.

Add chicken to this and let it cook for 10 min on full flame without lid.

Add the spinach and let it Cook for 30 mins at low heat with lid on.

Add salt and red chilli powder. Cook for another 15 min till chicken is cooked and thick palak gravy is left.

Serve it with hot phulkas and onions.

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