Saagwala

When I think of comfort food, the first dish that comes to mind is Saagwala. This rich and flavorful chicken and spinach curry has a special place in my heart. I remember the first time I tried it at a friend’s house; the aroma wafting through the kitchen was simply irresistible. It was a rainy evening, and the warm, spicy notes of cumin and coriander filled the air, making it feel like a cozy hug. From that day forward, I knew I had to recreate this dish at home. Whether it’s for a family dinner or a weeknight treat, Saagwala never fails to impress.

The beauty of Saagwala lies in its simplicity and the harmony of its ingredients. Fresh spinach, succulent chicken, and a medley of spices come together to create a dish that’s not only delicious but also nourishing. I often find myself making it when I want something hearty yet healthy. As the chicken cooks to tender perfection and the spinach melds into a creamy sauce, I can hardly wait to dig in! The first bite is always a revelation, with the spices dancing on my palate, reminding me of the flavors of home-cooked meals. Every time I serve Saagwala, it sparks conversations and brings smiles, making it a staple in my kitchen.

Plus, it pairs beautifully with fluffy basmati rice or warm naan bread, which are perfect for soaking up every bit of the luscious sauce. So, roll up your sleeves, grab your pots and pans, and let’s dive into this delightful culinary adventure!

Main Ingredients for Saagwala

In Saagwala, the ingredients work in perfect harmony to create a dish that is as flavorful as it is comforting. The star of the show is the fresh spinach, which lends a vibrant color and rich, earthy taste. Coupled with tender chicken and a blend of aromatic spices, each element complements the others beautifully. Here’s a closer look at the ingredients that make this dish truly special:

• 900 grams skinless & boneless chicken thighs: Juicy and tender, the chicken thighs absorb the flavors of the spices beautifully, ensuring every bite is succulent.
• 800 grams spinach (washed): Fresh spinach adds a lovely color and texture while providing vital nutrients, making this dish both healthy and delicious.
• 3 Tbsp melted butter: This rich ingredient enhances the overall flavor, creating a luscious sauce that coats the chicken perfectly.
• 2 tsp Kashmiri chilli powder: Known for its vibrant color and mild heat, this spice is essential for giving Saagwala its characteristic warmth.
• 1 tsp ground coriander: Adding a hint of citrus and earthiness, ground coriander deepens the flavor profile.
• 2 tsp garam masala: A blend of spices that adds warmth and complexity, enhancing the overall dish.
• 1 Tbsp freshly squeezed lemon juice: This brightens the dish, balancing the richness of the other ingredients.
• 1 Tbsp mustard oil or neutral vegetable oil: Used for frying, this oil adds a unique flavor that enhances the overall taste of the curry.
• 1 tsp ground cumin: Offers a warm, earthy flavor that pairs perfectly with the other spices.
• ½ tsp ground turmeric: Known for its vibrant color and health benefits, turmeric adds depth and warmth to the dish.
• 1 tsp salt: Essential for enhancing all the flavors in the dish, ensuring a well-seasoned meal.
• ½ cup full-fat yoghurt: This creamy element adds richness and helps to balance the spices.
• 4 Tbsp vegetable oil (sunflower or canola): Used for cooking, this oil allows for even frying and brings out the flavors in the spices.
• 2 onions (peeled): Onions provide a sweet base flavor and create a rich sauce when sautéed.
• 4 – 5 large cloves of garlic: Garlic adds a wonderful aroma and flavor, essential in many curries.
• 2 medium ripe tomatoes: Tomatoes add acidity and sweetness to the curry, balancing the spices perfectly.
• ½ – 1 green or red chilli (finely chopped): Depending on your heat preference, these chillies can add a kick to the dish.
• 1 Tbsp grated ginger: Ginger gives a fresh, zesty flavor and aids in digestion.
• 2 bay leaves: These add a subtle aroma and flavor to the curry, enhancing the overall taste.

Cooking Method for Saagwala

Cooking Saagwala is a delightful experience that fills your kitchen with mouthwatering aromas. Follow these steps closely to create a dish that’s sure to impress. Let’s get started!

1. First, cut the chicken thighs into halves or thirds, depending on their size. Place them into a bowl and add all the marinade ingredients: yoghurt, Kashmiri chilli powder, ground coriander, ground cumin, ground turmeric, and a sprinkle of salt. Stir well to coat the chicken evenly, ensuring that each piece is enveloped in the spices. Cover the bowl and refrigerate overnight to allow the flavors to meld.
2. When ready to cook, remove the marinated chicken from the fridge and let it sit at room temperature for about an hour. This helps the chicken to cook evenly.
3. Meanwhile, prepare the spinach. Blanch the washed leaves in a large pot of salted boiling water for about three minutes. Once bright green and tender, drain them in a colander and rinse under cold water to stop the cooking process. This keeps the vibrant color intact. After cooling, puree the spinach in a blender until smooth. If necessary, add a little water to help it blend.
4. Preheat your oven to 200°C (about 392°F). Line a baking tray with tin foil and lightly spray it with cooking spray. Spread the marinated chicken pieces evenly on the tray, ensuring they are not overcrowded. Roast in the preheated oven for thirty minutes.
5. After fifteen minutes, remove the tray and drain any released liquid from the pan. Turn the chicken pieces over, then brush them with melted butter. Return the tray to the oven and continue roasting for the remaining fifteen minutes or until the chicken is lightly golden and succulent.
6. While the chicken is roasting, prepare the sauce. In a food processor, blend the onions and garlic until finely puréed but still slightly textured. Heat a large nonstick frying pan or skillet over high heat and add the vegetable oil. Once hot, sauté the onion and garlic mixture for about eight to ten minutes, stirring regularly until it starts to brown.
7. Add the puréed tomatoes to the food processor and blend until smooth, then incorporate this into the pan once the onions are browned. Stir to combine.
8. Now, add the chopped chilli, grated ginger, ground coriander, ground cumin, Kashmiri chilli powder, ground turmeric, and garam masala. Cook for a minute or two until fragrant, stirring frequently to release the spices’ aromas.
9. Introduce the puréed spinach to the pan and let the sauce simmer for an additional six to eight minutes. Taste and add more salt as necessary to balance all the flavors. After a few minutes, stir in the yoghurt and fresh lemon juice, melding the ingredients into a creamy sauce.
10. Finally, add the roasted chicken to the simmering curry sauce. Gently toss to ensure each piece is covered in the rich sauce. Heat through, checking the seasoning once more to ensure it has the perfect balance.
11. Serve your Saagwala hot, ideally accompanied by fluffy basmati rice or warm naan bread to soak up that delicious sauce.

Variations to Try

If you’re looking to mix things up with your Saagwala, there are plenty of variations you can try. Here are some ideas to inspire your cooking:

• Chicken alternatives: Swap chicken for paneer or chickpeas for a vegetarian take on this classic curry.
• Extra greens: Add other leafy greens like kale or collard greens for a more nutrient-dense dish.
• Spice it up: Experiment with different spices like smoked paprika or curry powder for a unique twist.
• Nutty flavor: Stir in some cashews or almonds towards the end for added crunch and richness.
• Make it creamy: For an ultra-creamy texture, add coconut cream instead of or in addition to yoghurt.
• Serving variations: Serve Saagwala over quinoa or with whole grain bread for a healthy alternative to rice or naan.
• Cooking methods: Instead of roasting, try grilling the chicken for a smoky flavor.

What Complements This Saagwala

When serving Saagwala, there are numerous accompaniments that elevate the meal experience. Here are some fantastic options:

• Basmati rice: Fluffy, fragrant basmati rice is perfect for soaking up the delicious sauce of Saagwala.
• Warm naan bread: Soft, pillowy naan is ideal for scooping up the curry, making every bite delightful.
• Raita: A side of cooling cucumber or mint raita complements the spices beautifully.
• Salad: A light salad with lemon dressing can provide a fresh contrast to the rich flavors of the curry.
• Pickles: Indian pickles add an extra punch of flavor that pairs wonderfully with Saagwala.
• Occasions: Saagwala is perfect for family dinners, festive gatherings, or even casual weeknight meals.
• Storage tips: Leftovers can be stored in an airtight container for up to three days, making it great for meal prep.

FAQ

Conclusion

Saagwala is truly a special dish that combines rich flavors, wholesome ingredients, and a comforting nature. With its vibrant spinach and succulent chicken wrapped in a creamy sauce, it’s sure to become a family favorite. If you haven’t tried making Saagwala at home yet, I encourage you to give it a go. It’s not just a meal; it’s a hearty hug in a bowl!

Saagwala

The ultimate comfort food, Saagwala is a rich and flavorful chicken and spinach curry that will satisfy your cravings. With tender chicken and a medley of spices, this easy weeknight dinner is perfect for any occasion. Make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 900 grams skinless & boneless chicken thighs
• 800 grams spinach (washed)
• 3 Tbsp melted butter
• 2 tsp Kashmiri chilli powder
• 1 tsp ground coriander
• 2 tsp dried fenugreek (optional)
• 2 tsp garam masala
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp mustard oil or neutral vegetable oil
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp salt
• ½ cup full-fat yoghurt
• 4 Tbsp vegetable oil (sunflower or canola)
• 2 onions peeled
• 4 - 5 large cloves of garlic
• 2 medium ripe tomatoes
• ½ - 1 green or red chilli (finely chopped) as hot as you would like
• 1 Tbsp grated ginger
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 ½ tsp Kashmiri chilli powder
• ½ tsp turmeric
• 2 tsp garam masala
• 2 bay leaves
• 1 tsp salt + more to taste
• ¾ cup yoghurt or cream (plus a little extra to serve)

Equipment

• Chef's Knife
• Blender
• Peeler
• Grater
• Large Pot
• Wooden Spoon
• Baking Sheet
• Food Processor
• Mixing Bowl
• Frying Pan
• Skillet
• Oven

Method

 

1. First, cut the chicken thighs into halves or thirds, depending on their size. Place them into a bowl and add all the marinade ingredients: yoghurt, Kashmiri chilli powder, ground coriander, ground cumin, ground turmeric, and a sprinkle of salt. Stir well to coat the chicken evenly, ensuring that each piece is enveloped in the spices. Cover the bowl and refrigerate overnight to allow the flavors to meld.
2. When ready to cook, remove the marinated chicken from the fridge and let it sit at room temperature for about an hour. This helps the chicken to cook evenly.
3. Meanwhile, prepare the spinach. Blanch the washed leaves in a large pot of salted boiling water for about three minutes. Once bright green and tender, drain them in a colander and rinse under cold water to stop the cooking process. This keeps the vibrant color intact. After cooling, puree the spinach in a blender until smooth. If necessary, add a little water to help it blend.
4. Preheat your oven to 200°C (about 392°F). Line a baking tray with tin foil and lightly spray it with cooking spray. Spread the marinated chicken pieces evenly on the tray, ensuring they are not overcrowded. Roast in the preheated oven for thirty minutes.
5. After fifteen minutes, remove the tray and drain any released liquid from the pan. Turn the chicken pieces over, then brush them with melted butter. Return the tray to the oven and continue roasting for the remaining fifteen minutes or until the chicken is lightly golden and succulent.
6. While the chicken is roasting, prepare the sauce. In a food processor, blend the onions and garlic until finely puréed but still slightly textured. Heat a large nonstick frying pan or skillet over high heat and add the vegetable oil. Once hot, sauté the onion and garlic mixture for about eight to ten minutes, stirring regularly until it starts to brown.
7. Add the puréed tomatoes to the food processor and blend until smooth, then incorporate this into the pan once the onions are browned. Stir to combine.
8. Now, add the chopped chilli, grated ginger, ground coriander, ground cumin, Kashmiri chilli powder, ground turmeric, and garam masala. Cook for a minute or two until fragrant, stirring frequently to release the spices' aromas.
9. Introduce the puréed spinach to the pan and let the sauce simmer for an additional six to eight minutes. Taste and add more salt as necessary to balance all the flavors. After a few minutes, stir in the yoghurt and fresh lemon juice, melding the ingredients into a creamy sauce.
10. Finally, add the roasted chicken to the simmering curry sauce. Gently toss to ensure each piece is covered in the rich sauce. Heat through, checking the seasoning once more to ensure it has the perfect balance.
11. Serve your Saagwala hot, ideally accompanied by fluffy basmati rice or warm naan bread to soak up that delicious sauce.

Notes

• Fridge: Allow the curry to cool completely before storing. Transfer to an airtight container and keep in the fridge for up to three days. Reheat gently on the stove or in the microwave until hot all the way through.
• Freezer: Chicken Saagwala freezes well. Once cooled, portion into freezer-safe containers or bags. Label with the date and freeze for up to three months.
• To Reheat from Frozen: Thaw overnight in the fridge, then reheat on the stove over medium heat until bubbling. Stir occasionally to prevent sticking.
• Tip: If the sauce thickens too much after storing, add a splash of water or stock when reheating to loosen it.

Previous PostPesto Ranch Chicken

Next Post Rotisserie Chicken Salad

Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.