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Chicken Saag Recipe

Chicken Saag is a delicious dish with roots from North India. The spicy curry sauce with succulent chicken and fresh spinach is quick to make and mouth-watering to eat!

This recipe uses Shemin’s Indian Curry Paste and Shemin’s Garam Masala. You can choose either Chili-Free, Mild, Medium or Hot Indian Curry Paste depending how spicy you like it!

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The star of the show

Gluten free

Shemin's Chilli Free Curry Paste

Shemin’s Chilli Free Curry Paste is full of rich, aromatic Indian flavour, without the heat. Made in small batches from our original family recipe, it’s perfect for creating mild, comforting dishes everyone can enjoy. Ideal for everything from simple curries to flavourful marinades.

(12)

Chilli Free

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£4.75

Ingredients

900g boneless chicken thighs, cut into bite sized chunks
2 tbsp oil
1 large onion, sliced
100g Shemin’s Indian Curry Paste (Chilli-Free, Mild, Medium or Hot)
1 tsp fenugreek (optional)
400g tin chopped tomatoes
1½ tsp Shemin’s Garam Masala
240g fresh baby spinach

How to make Chicken Saag Recipe

Heat the oil in a large saucepan and fry the onions for about 10 minutes until golden brown.
Add Shemin’s Indian Curry Paste and fenugreek (if using), with a splash of water. Simmer gently for 3-4 minutes.
Add the chicken and cook on a high heat until well coated for about 2-3 minutes. Add the tomatoes, stir and simmer the curry gently with the lid on for 20 minutes.
Turn the heat on high, take off the lid and allow the curry to boil for 5-6 minutes until the sauce has thickened.
Stir in Shemin’s Garam Masala, the spinach and season to taste. Cook until the spinach has wilted.
Serve with rice, chutney and poppadoms.

Pair it with

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Chicken Saag Recipe

Serves