Rating: 4.13 stars
30 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

If you're not a fan of chicken, try using shrimp, paneer, or tofu instead. Serve with rice or naan (or both).

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.

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  • Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.

Cook's Note

If you're planning on using frozen spinach, defrost and drain it first and only add 1/4 cup of milk.

Nutrition Facts

248 calories; protein 26.9g; carbohydrates 18.7g; fat 7.6g; cholesterol 60.1mg; sodium 126.2mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
09/12/2011
Very flavorful. I used coconut milk instead of skim. The whole meal was served over a bed of basmanti rice also made with coconut milk wine and I threw in some peas for luck. See http://www.foodnetwork.com/recipes/guys-big-bite-/coconut-rice-and-peas-recipe/index.html for the rice recipe. ENJOY!! Read More
(30)

Most helpful critical review

Rating: 3 stars
03/14/2013
I liked it but next time I will not try to substitute ground cinnamon for the cinnomon sticks. Take my advice, don't even try it, it makes the dish waaaay too cinnamon-y. Read More
(4)
30 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/12/2011
Very flavorful. I used coconut milk instead of skim. The whole meal was served over a bed of basmanti rice also made with coconut milk wine and I threw in some peas for luck. See http://www.foodnetwork.com/recipes/guys-big-bite-/coconut-rice-and-peas-recipe/index.html for the rice recipe. ENJOY!! Read More
(30)
Rating: 5 stars
10/07/2011
Seemed like a lot of ginger, but it wasn't. I also used coconut milk -- fantastic. I can't wait to gobble up the leftovers. Read More
(14)
Rating: 3 stars
03/14/2013
I liked it but next time I will not try to substitute ground cinnamon for the cinnomon sticks. Take my advice, don't even try it, it makes the dish waaaay too cinnamon-y. Read More
(4)
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Rating: 5 stars
10/10/2012
This is an excellent recipe and I will definitely be making it again. Thanks for sharing. Read More
(4)
Rating: 4 stars
02/07/2015
Best Chicken Saag I've ever made. I did triple the spices AND I roasted a whole bird in the same spices before adding to the pan. This way the chicken was VERY tender. I also used coconut milk instead of skim.... Read More
(2)
Rating: 5 stars
01/08/2014
This is great and it goes together quickly. I added additional garam masala and until I added the yogurt and milk I used medium high heat therefore eliminating the need to cook as long as directed. My family suggests tying a string to the bay leaf for easy recovery and making more sauce. I'll make it again! Read More
(2)
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Rating: 4 stars
06/11/2012
I liked this very much but I was confused by the lack of salt. Is this an oversight? Either way I added salt to taste and it was great. Read More
(2)
Rating: 4 stars
04/15/2013
This was good but it's lacking some depth of flavor. As with most Indian recipes ended up nearly doubling the dry spices but it was still a bit bland. Maybe I need to saute the onions longer to develop their flavor more or use more garlic...I'll have to have a play around with the recipe. Thanks! Read More
(2)
Rating: 4 stars
10/23/2013
I've also found that most Indian recipes don't have a strong flavor. So I took the suggestion to double the dry masala this was great! I finely chopped two onions also I blanched peeled and pureed three small tomatoes. Rather than adding the ginger root and garlic clove I added two tsp of ginger-garlic paste and one tsp of garlic paste. I also added one red chili for kick. I added the yogurt but I left out the milk. I liked the taste and I didn't want to change it. Maybe next time I'll try adding the milk. I love saagwala chicken and I'll definitely come back to this recipe. This recipe has good flavor. Read More
(1)