Seasonal Recipes

Chicken Saagwala Recipe

Chicken Saagwala Punjabi Recipe

chicken saagwala recipe


  • 2 tablespoons vegetable oil
  • ½ pound boneless skinless chicken thighs cut into pieces
  • ½ pound boneless skinless chicken breasts cut into pieces
  • 2 pounds fresh spinach, rinsed and chopped
  • ¼ cup chicken consommé
  • 2 large white onions, minced
  • 5 cloves garlic, grated
  • 1 inch piece fresh ginger root, grated
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon ground coriander
  • ½ teaspoon cumin
  • ½ teaspoon paprika, or more to taste
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 2 whole cloves
  • 1 teaspoon salt
  • ½ cup light coconut milk
  • 1 tablespoon fresh cilantro
  • 1 tablespoon of fresh mint


In a large pot over medium heat, wilt the spinach with salt, pepper and ¼ cup chicken consommé for about ten minutes. Once the spinach is wilted place into a blender and pulse until very finely chopped. Set the spinach aside.
In a large Dutch oven, heat oil over medium heat; brown the chicken pieces, about 2 minutes per side (do in batches if necessary). Set the chicken aside. Place the onions, garlic, ginger and spices in the oil and cook until lightly browned and tender, about 10 minutes. Put the chicken back in to the pot along with the diced tomatoes; cover and simmer until the chicken is tender, about 20 minutes. Stir in the spinach, and cook until the mixture has thickened and the spinach starts to stick, about 15 minutes. Stir in coconut milk, and bring the mixture just to a simmer. Remove from heat.

chicken saagwala recipe 1

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