Saag wala Chicken

Published by Bee Gill on

Chicken in saag

So is it Saag Chicken? Chicken Saag?  Saag Murgh or Saag Murghi or is it Murghi wala Saag or Saag wali Murghi.  Speak now!

So many questions – and so many names for one dish!  So I am going to make it easy for you and call it ‘Saag wala Chicken’.

My daughter in law absolutely adores this dish, it was the first meal cooked for her when my son brought her home for the first time – so another dish with a very special memory attached to it.

This dish is made with succulent pieces of tender chicken cooked in a concoction of greens – spring greens, kale, broccoli, spinach and everything else that I put in my Saron da Saag recipe. 

This particular Saag Wala Chicken has a little short-cut to it.  I have used a tinned Saag (the TRS variety, which my husband drools over), he says it takes him back to his University days.  So this means you can have Saag Wala Chicken any day of the week….how good is that!

The recipe is really simple – but the dish you are going to get at the end of it is totally mouth-watering.

Here’s the recipe….

Ingredients – serves 4

2 chicken fillets washed and cut into medium sized cubes

1 large tin of Sarson ka Saag

1 tbsp of oil

1 large finely diced onion

1 teaspoon of cumin seeds

Half teaspoon black mustard seeds

2 green cardamom

1 heaped tablespoon garlic|ginger paste

1 teaspoon of turmeric

300g plum tomatoes – pureed

3-4 minced green chillies

1 teaspoon of kashmiri chilli

1 teaspoon coriander powder

1 teaspoon cumin powder

Salt to your taste


  1. Warm the oil in a pan and add the cardamom and cumin & mustard seeds
  2. Once they begin to pop in the pan add the onion
  3. Fry the onion until it is almost brown then add the garlic and ginger paste
  4. Sauté for a couple of minutes then add the turmeric
  5. Stir fry for a minute then pour in the tomato puree
  6. If the mixture becomes a little dry add a little water to loosen it up
  7. Cook all the ingredients for a few minutes on a medium heat, keep adding a little water if it becomes too dry
  8. Stir in the green chillies, salt and remainder powdered spices
  9. Cook on a medium heat until the mixture begins to darken in colour stirring regularly
  10. Now add the chicken pieces, ensuring they are coated with all the ingredients in the pan
  11. Cover and cook on a low heat until the chicken has cooked through
  12. Slowly stir in the tin of Sarson ka Saag
  13. Cover the pan and cook on a low heat for 10 minutes
  14. After 10 minutes remove the lid and cook on a medium heat stirring regularly until most of the moisture has evaporated – do not allow it to go too dry
  15. Serve with roti or naan