Here's a taste of what we believe to be one of the tastiest and most overlooked Northern Indian curries. This dish marries veg and meat together by braising the chicken in a spicy spinach sauce. It’s not as heavy as other curries as it's filled with nutritious veg and contains no cream, just a little bit of butter. It’s best enjoyed over Basmati rice with some sliced shallots on top along with a dollop of yoghurt.

Cook our delicious Chicken Saag in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Chicken Saag. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Saag Paste pot, a Punjabi Spice Mix pot and a Saag Curry Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Chicken Saag in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Saag Paste
  • Punjabi Spice Mix
  • Saag Curry Stock

Your shopping list for 2 servings:

  • 1 onion
  • 400g baby spinach leaves
  • 20g (1 thumb) ginger
  • 4 chicken thigh fillets
  • 250g pack microwave basmati rice
  • 20g butter (unsalted)
  • plain Greek yoghurt (optional)
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Our 25 minute recipe

  1. Get the onions on

    Heat some oil in a lidded pan over medium heat, and fry the onion for 8 mins.

    Meanwhile boil a kettle full of water and put the spinach in a colander in the sink. Pour boiled water over the spinach until the leaves wilt, then run cold water over them to cool them down. 

  2. Add the chicken and spices

    Next, add the ginger to the pan and fry for 1 min.

    Add the SAAG PASTE and 1 tbsp water to the pan and fry for 1 min.

    Turn the heat down to medium-low and add the chicken, the PUNJABI SPICE MIX and 1 tbsp water.

    Stir in the SAAG CURRY STOCK.

    Squeeze the water out of the spinach and then stir it into the pan. Cover with a lid and let it cook for 5 mins. 

  3. Finishing touches

    Take off the lid and turn the heat up for a few mins to finish cooking the chicken through and to reduce the liquid down. You should be left with a slightly thick spinach-y curry with a little bit of sauce.

    Turn off the heat and stir the butter through until it has melted in.

    Heat the rice according to pack instructions. 

  4. Serve!

    Serve the saag over rice with a spoonful of yoghurt on top to balance the flavours. 

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Chicken Saag Reviews

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