Chicken And Spinach Saagwala Curry

Chicken saagwala

Chicken And Spinach Saagwala Curry – Everyone loves a Saagwala curry from their local takeaway. A marinade with beautiful spice and yoghurt mix, topped with a creamy, spinach packed saagwala sauce. A great dish to try at home, let us show you how.

North Indian Curry

A traditional North Indian curry, which normally uses lamb. That is slow cooked and mixed with a rich spinach gravy. We have replaced the long slow cooking of the lamb and used chicken thigh, that is marinated in a beautiful spice and yoghurt marinade.

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Cooking marinated chicken

After leaving your meat to marinade, ideally overnight but for at least 4 hours. Our method recommends cooking your chicken at a high heat in the oven for 25 minutes. Doing it this way recreates a similar effect to a tandoor oven. The meat will remain really moist but the high temperature cooking will create tasty charred edges to the chicken! Yum!

This recipe leaves the saagwala gravy thick and chucky, we love the thick texture topped with the crunch of almonds and smooth yoghurt. But if you want a smoother Saagwala gravy, once it is ready, let it cool slightly and place it into a blender. Blitz until it is at your desired texture.

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Most of the ingredients for this dish should be available in your local supermarket. But you may have to visit your local Indian supermarket to source Kashmiri chilli powder. We love the sweet, rich flavour and colour of Kashmiri chilli and use it in many curry dishes. If you aren’t sure where your nearest Indian supermarket is, we highly recommend a quick google search and buying it bulk!

Chicken and spinach saagwala curry is perfect served with our homemade roti recipe

A great weekend dish, for getting lost in the kitchen and spoiling your friends and family. Happy cooking!

Chicken And Spinach Saagwala Curry

A delicious North Indian chicken and spinach curry
Prep Time12 hrs
Cook Time45 mins
Course: banquet, Entertaining, Main Course
Cuisine: Indian
Keyword: chicken, Chicken curry, Cooking from scratch, Cream, Curry, Indian, Marinade, North Indian curry, Saagwala, Spice blend, Spices, spinach, Weekend dinners
Servings: 4 people


  • 800 g Boneless chicken thigh skin removed
  • 200 g Frozen chopped spinach thawed

Chicken Marinade

  • 2 1/2 tsp Kashmiri chilli powder
  • 1 tsp Coriander powder
  • 2 tsp Fenugreek dried
  • 2 1/2 tsp Garam masala
  • 1/2 Lemon juice only
  • 1 tbsp Canola oil
  • 1 tsp Cumin powder
  • 1/2 tsp Turmeric powder
  • 1TSP Salt
  • 1/2 cup Full fat natural yoghurt

Saagwala Sauce

  • 4 tbsp Ghee Or canola oil
  • 2 medium Onions peeled
  • 5 cloves Garlic
  • 2 Tomatoes
  • 2 Green chilli deseeded chopped
  • 1 thumb size Fresh ginger peeled
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 2 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 2 1/2 tsp Garam masala
  • 2 Bay leaves
  • 1 tsp Salt
  • 300 ml Cream
  • 2 tbsp Full fat natural yoghurt


  • Sliced almonds
  • Natural yoghurt


To Marinate the Chicken

  • In a bowl mix together all the ingredients in the marinade recipe, making sure they are mixed well.
  • Add your chicken thighs and coat them really well in the marinade.
  • Cover and leave to marinade for a minimum of 4 hours, for best results marinade over night.

Saagwala Sauce

  • Using a mini blender blend together the garlic and ginger until well minced. Remove from the chopper and place into a dish.
  • Blend the onions until minced, don't turn into a puree. Remove from the chopper and place into a dish.
  • Now blend the tomatoes into a puree, remove and place into a dish.
  • Place all your spices together into a dish.
  • Pre heat your oven to 250 deg C, Using a large baking tray, line it with grease proof paper and place your marinated chicken onto the tray. Place into the oven for 25 minutes, until the chicken is cooked and a little charred.
  • While your chicken is cooking its time to make the sauce. Heat a large pan to a medium heat.
  • Add the ghee and allow to melt and heat, add the minced garlic and ginger, the minced onions and the chopped chilli. Add a pinch of salt and cook until the onions turn slightly brown. About 10 – 15 minutes.
  • Now add your spices and let them toast in with the onions and release their flavour, about 2 minutes.
  • Add the pureed tomato and cook this into the onions. Add the thawed chopped spinach and mix through the sauce.
  • Add the cream and yoghurt and stir through, cook this sauce for about 10 minutes.
  • Remove the chicken from the oven and allow to cool off a little, cut each thigh piece into 5 pieces then add to your Saagwala sauce and stir through.
  • Check the seasoning and adjust if needed.
  • Serve with roti bread or naan and steamed basmati rice.

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