Name: Saag Murg (Indian Chicken and Spinach Curry) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 lbs skinless boneless chicken thighs, fat trimmed and diced into cubes; 1 lb baby spinach leaves, chopped (fresh or frozen); 2 tbsp ghee or any neutral oil; 1 large yellow onion, chopped finely; 1 tbsp minced garlic; 1-2 hot green chillies, chopped and deseeded if needed (optional); 1 heaped tbsp minced ginger; 1 tsp cumin seeds; 1 tbsp coriander powder; ¾ tsp ground turmeric; ½ tsp ground nutmeg; ½ tsp Garam Masala; ½-1 tsp hot chili powder or mild paprika (to heat tolerance); 2-3 medium fresh plum tomatoes or ½ cup tomato puree (plain); 1 tsp dried fenugreek leaves, lightly crushed; 1 tsp sea salt (more if needed); Lemon juice as needed to balance flavor

Jump to Recipe· 4.2 from 51 reviews

If you have ever longed for a comforting, vibrant, and nutritious Indian dish that sings with bold flavors and velvety textures, let me introduce you to the amazing Saag Murg (Indian Chicken and Spinach Curry) Recipe. This delightful curry masterfully marries tender, juicy chicken thighs with fresh, iron-rich spinach, enveloped in a fragrant, warmly spiced sauce that’s both comforting and invigorating. Whether you’re new to Indian cooking or a seasoned enthusiast, this recipe promises a stunning balance of tastes and a beautiful, healthy meal that’s perfect for sharing with friends and family.

Ingredients You’ll Need

The image shows several white bowls and plates arranged on a white marbled surface, each containing different ingredients. At the center is a large white bowl filled with finely chopped dark green spinach. To the lower left is a white plate stacked with raw pink chicken pieces. Next to it is a smaller white bowl filled with chopped white onions. Above the spinach bowl is a white bowl with a red sauce that looks smooth. To the right of the spinach bowl, there are small bowls and plates with green dried herbs, a mixture of yellow finely grated ginger, white minced garlic, chopped green chili, fresh coriander leaves, and a black plate with an assortment of colorful ground spices including red, brown, yellow, and beige. The overall layout is neat and the colors are bright, with the ingredients clearly visible. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients that each bring a unique element to the dish. From the earthy spices to the fresh greens and rich chicken, every item plays a crucial role in building layers of flavor, texture, and color.

2 lbs skinless boneless chicken thighs: Tender and juicy, perfect for absorbing all those spiced flavors.

1 lb baby spinach leaves, chopped: Adds vibrant color and a fresh, slightly sweet taste that balances the spices.
2 tbsp ghee or neutral oil: Essential for a rich, aromatic base and slightly nutty undertone.
1 large yellow onion, finely chopped: Offers sweetness and depth as it caramelizes slowly.

1 tbsp minced garlic: A punchy, savory note that complements the spices beautifully.
1-2 hot green chillies, deseeded if mild preferred: Adds a controlled, warming heat, optional but highly recommended for authenticity.
1 heaped tbsp minced ginger: Brings a fresh, zesty brightness and slight heat.

1 tsp cumin seeds: Toasted to release aroma, grounding the curry with warm, earthy notes.
1 tbsp coriander powder: Lends a citrusy, floral flavor central to many Indian dishes.
¾ tsp ground turmeric: Provides a golden hue along with subtle earthiness and health benefits.

½ tsp ground nutmeg: A surprising hint of sweet warmth that enriches the curry.
½ tsp Garam Masala: Adds complexity and a cozy spice blend that defines the dish.
½-1 tsp hot chili powder or mild paprika: Adjusted to your heat preference, boosting color and spice.

2-3 medium fresh plum tomatoes or ½ cup tomato puree: Gives body and a touch of acidity to balance richness.
1 tsp dried fenugreek leaves, lightly crushed: A distinctive aromatic twist that intensifies the curry’s flavor.
1 tsp sea salt (more if needed): Enhances all the flavors perfectly.

Lemon juice as needed: Adds a final balancing brightness to lift the dish.

How to Make Saag Murg (Indian Chicken and Spinach Curry) Recipe

A round white pot with a red handle is filled with small pieces of raw chicken mixed with reddish-brown spices and finely chopped onions. The chicken pieces cover the entire base of the pot in one thick layer, showing a mix of pink meat coated in a textured spice paste that has visible bits of seasoning and onion. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Sauté the Spices and Onions

Start by heating ghee or your chosen oil in a large Dutch oven over medium heat. Toss in the cumin seeds and let them sizzle until fragrant to infuse the oil with their earthy aroma. Then, add the finely chopped onions and cook them gently, stirring frequently, until they turn soft, translucent, and golden brown. This slow caramelization builds a sweet and deeply flavorful base for your curry.

Step 2: Add Aromatics for Depth

Next, stir in the chopped green chillies (if using), garlic, and ginger. Cook just until the mixture becomes incredibly fragrant, about a minute. This step wakes up all those layers of fresh, zesty, and spicy notes that make the Saag Murg so irresistible.

Step 3: Spice It Up

Sprinkle in the coriander powder, turmeric, nutmeg, and half of your garam masala, stirring constantly to gently toast the spices without letting them burn. Then add the tomatoes or tomato puree and bring everything up to a light boil. The tomatoes add tang and moisture to balance the richness of the chicken and creaminess of the spinach.

Step 4: Cook the Chicken

Time to add the cubed chicken thighs. Increase the heat slightly and stir, cooking until the chicken loses its raw pink color, about 5 to 7 minutes. Pour in a splash of water, roughly ¼ to ½ cup, to create a small simmering broth that helps tenderize the chicken further. Let everything cook gently for about 10 minutes until the chicken is fully cooked and infused with the spices.

Step 5: Incorporate the Spinach and Final Flavors

Stir in the chopped spinach, packing the pot full of vibrant green goodness. Cover and simmer for 4 to 5 minutes until the spinach wilts into the curry, adding its fresh, slightly sweet flavor and wonderful texture. Finish by mixing in the remaining garam masala, crumbled fenugreek leaves, and a squeeze of lemon juice. These final touches round out the flavor profile with warmth, bitterness, and brightness. Taste and adjust the salt or spice levels as necessary.

Step 6: Ready to Enjoy

Now your Saag Murg (Indian Chicken and Spinach Curry) Recipe is ready to be enjoyed! Serve it steaming hot with your choice of flatbreads like naan or chapati, or a fragrant bed of basmati rice for a hearty, satisfying meal.

How to Serve Saag Murg (Indian Chicken and Spinach Curry) Recipe

Garnishes

Adding a little garnish can elevate the dish visually and flavor-wise. Freshly chopped cilantro or a dollop of cooling yogurt can provide beautiful color contrast as well as a refreshing balance to the spices. Toasted nuts like cashews or a drizzle of garam masala-infused butter also add a delightful richness and crunch.

Side Dishes

This curry shines best alongside simple sides that let its complex flavors sing. Fluffy basmati rice, warm naan bread, or even lightly spiced roasted potatoes are excellent companions. A crisp cucumber raita or fresh salad can offer a cooling counterpoint to the warm, savory curry.

Creative Ways to Present

For a dinner party, consider serving Saag Murg as a centerpiece stew in a stylish casserole dish surrounded by small bowls of various chutneys, pickles, and sliced fresh veggies. Or scoop it into mini naan cups for festive appetizers that burst with flavor in every bite. The deep green curry also pairs beautifully with lemon wedges and fresh herbs for guests to customize their plates.

Make Ahead and Storage

Storing Leftovers

Leftover Saag Murg keeps very well in the refrigerator for up to 3 days. Store it in an airtight container to preserve the vibrant flavors and prevent drying out. The chicken will continue to absorb the sauce, often tasting even better the next day as the spices meld deeply.

Freezing

This curry freezes wonderfully if you want to plan meals ahead. Cool it completely before transferring to a freezer-safe container. It can be frozen for up to 3 months without losing flavor or texture. Just be sure to leave space for expansion to avoid spills.

Reheating

To reheat, gently warm the curry on the stovetop over low to medium heat, stirring occasionally. You may want to add a splash of water or broth to loosen the sauce if it has thickened. Microwaving is fine too, but stirring midway will help heat it evenly. Finish with a fresh squeeze of lemon juice to brighten it up.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are preferred for their juiciness and ability to stay tender during cooking. If using breast, be careful not to overcook to avoid dryness.

Is it necessary to use ghee?

Ghee adds a nutty, rich flavor and authenticity, but you can substitute any neutral oil like vegetable or canola oil if needed.

Can I make this recipe vegan or vegetarian?

Absolutely! Substitute the chicken with hearty vegetables like cauliflower or paneer cheese and use oil instead of ghee. The spinach and spices will still deliver plenty of flavor.

What can I serve instead of rice or flatbread?

Quinoa, millet, or even a simple couscous make excellent alternatives and add variety to your meal.

How spicy is this Saag Murg recipe?

The heat is adjustable by controlling the amount of green chilli and chili powder. You can make it mild or keep it with a gentle kick depending on your taste.

Final Thoughts

You really can’t go wrong with this Saag Murg (Indian Chicken and Spinach Curry) Recipe. It’s a heartfelt dish that brings comfort, health, and incredible flavor to your table with every bite. I hope you find as much joy in making and sharing it as I do — so gather your ingredients, fire up the stove, and dive into this delicious culinary adventure!