Classic Indian dish made with chicken and spinach. Serve with basmati rice.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.

  • Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.

  • Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.

  • Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

450 calories; 25.6 g total fat; 113 mg cholesterol; 736 mg sodium. 18.2 g carbohydrates; 39 g protein; Full Nutrition

Reviews (54)

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73 Ratings
  • 5 star values: 49
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
Awesome flavors! I modified it a bit in the interest of time by using a store-bought rotisserie chicken and my electric pressure cooker. I only used one bag of pre-washed spinach and used 5 tsp of a garlic ginger paste that I keep in the fridge. I chopped the chicken and ended up with about 2 cups which I added to the sauce and cooked on low pressure for 5 min. The chicken fell apart and blended well. After adding the spinach I cooked it on low pressure for 8 min. Lastly I only used 1/8 tsp of cayenne since I was feeding toddlers. Really really good over basmati rice. Thank you! Read More
Rating: 5 stars
This is an incredible recipe that takes time and effort. It is worth every minute it takes. The 2nd time I made it I subbed rinsed canned garbanzos and a cube of bullion instead of chicken. Still great. This will be a recipe I keep always. Read More
Rating: 5 stars
This is a great recipe but use rounded spoons on ALL of the spices you'll be happy you did it needs a little more spice. I have made this several times and it is perfection with rounded spoonfuls. I also use use just over 2 lbs of spinach and put it in the food processor. I have got nothing but amazing comments on this. People beg me to make it again. Read More
Rating: 5 stars
Substituted the sour cream for greek yogurt and the milk with coconut milk. Added 1 T fenugreek leaves 1t cumin 1/2 t black pepper increased garam masala to 1 T (my own blend of garam masala which can be found on food network) 3/4 t cayenne. Used boneless skinless chicken breasts instead of whole chicken. Used 2 black cardomom pods 2 green and 2 whole cloves. Turned out better than my favorite indian resteraunt. Read More
Rating: 5 stars
Wow! Thank you so much for posting this! We are only able to have authentic Indian food when we travel out of a major airport two hours from home. This is a wonderful scrumptious copy of the chicken saag I had the last time we traveled. I made it exactly as written and it tastes almost exactly like that which I had in the Indian restaurant without the high price tag or two hour commute. I served it over brown rice I'd sprinkled with cilantro and it was soooooo delicious!!!!! Read More
Rating: 4 stars
I liked this but I had to doctor it to make it more like what it's like in Indian restaurants. I had read reviews saying that it was a bit bland which was hard to imagine given all the spices the recipe calls for! Nevertheless it was a bit bland. It was also very dry--not creamy like it is in restaurants. Therefore I recommend that you double the milk and (at least) triple the amount of butter called for. I would also at a TBS of the Garam Masala (not a tsp.) and a TBS of salt (not a tsp.). You may need to add even more salt to taste. Read More
Rating: 5 stars
This was great and was even better without chicken. I added some curry to it and used 1/4 tsp ground cloves rather than whole. I served it over basmati rice. Will definitely make again! Thanks! Read More
Rating: 5 stars
Stunning!!breakfast lunch and dinner! Read More
Rating: 3 stars
This was decent I felt like it could use some changes but I am not sure what exactly. I didn't have any rice to put with it so perhaps that would have made it feel more complete if I had that. My husband liked this a bit more than I did. I will make this again sometime. Read More