2. Chicken Recipes

Chicken Saag or Saagwala Curry


  • 350 g (12.5 oz) Skinless Chicken Thighs
  • 150 g (1 Cup) Onion
  • 6 Garlic Cloves
  • 100 g (1/3 Cup) Tomato Passata
  • 1 Tbsp Coriander Powder
  • 1 Tsp Kashmiri Chili Powder
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Amchoor
  • 1 Tsp Garam Masala
  • 1 Tbsp Dried Fenugreek
  • 250 g (8-10 Cups) Baby Spinach
  • 1 Tbsp Grated Ginger
  • 3 Tbsp Ghee


  1. Blend the onion and garlic with just enough water to form a paste.
  2. Add this onion to a pan over a high heat with half of the ghee and cook off the water, this should take 5-10 minutes.
  3. Now reduce the heat to medium and cook for 10 minutes until golden brown.
  4. Add in the spices and stir for 60 seconds.
  5. Chuck in the tomato passata, salt and 250ml of water and cook for 5 minutes over a medium heat.
  6. Use this time to dice the chicken into bite sized pieces and roughly chop the spinach.
  7. Add the spinach and chicken to the pan along with salt and pepper to taste, don’t worry if it looks like a lot of spinach, it will cook down.
  8. Add a lid and cook for 25 minutes over a medium heat.
  9. Grate the ginger.
  10. After 25 minutes remove the lid and add the remaining ghee and ginger stir and cook for 5 more minutes or until the curry thickens.


Serve with naan bread and maybe a little rice if you are feeling greedy!

Nutrition Information:


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