Murgh (Chicken) Saag

Murgh Chicken Saag is a traditional village favourite. It is also commonly known as 'chicken with spinach'. However, you can get experimental with this recipe and include or swap the spinach for sweet potato, chickpeas, cauliflower, potatoes, or mixed vegetables. Or, to make this a vegetarian-friendly dish, you could just exclude the chicken!


When making this mouth-watering Murgh Curry dish, don't forget to include the jar of beautiful Balti Tarka Base from Aagrah Foods to ensure the cooking of an exquisite and authentic tasting dish. 


What is Murgh Chicken Saag? 

Murgh Chicken Saag or Murgh Saag is a traditional dish mainly including chicken and a sauce made from spinach and spices. The flavours are creamy, earthy and bold and are rich in hidden nutritional value - making this recipe a great one to try if you have younger children and struggle to get them to try different vegetables. 


What do you serve with a Murgh Chicken Saag?

Traditionally this dish is served with fresh, hot chapatis. However, we recommend that you do this dish with fluffy warm naan pieces of bread, crispy onion bhajis or even basmati rice.  


How long does it take to cook a Murgh Chicken Saag?

If following the method below, this dish will take approximately 20-25 minutes to cook and serve up to 4 people. This dish proves a firm favourite with families for its simplicity, nutritional value and exquisite flavour.

Murgh Saag (Chicken & Spinach)

Chicken with a vegetable option is traditional village favourite. This recipe uses spinach but can also be substituted for sweet potato, chickpeas, cauliflower, potatoes or mixed vegetables.

Ingredients

  • 1 jar (270g) Balti Tarka Sauce
  • 400g diced chicken breast
  • 125g fresh leaf or baby leaf spinach (sweet potato, chickpeas also optional)
  • 2 red chillies (optional)

Directions

  1. To begin the Indian chicken saag recipe, cook the chicken on high heat in one tablespoon of oil until golden brown

  2. Once hot, add the jar of Aagrah Foods Balti Tarka Sauce and 300ml water

  3. Add 125g of fresh leaf or baby leaf spinach (or add other vegetables such as sweet potato, chickpeas, cauliflower etc.)

  4. Bring all ingredients to boil and simmer on low/medium heat while frequently stirring for 7 to 8 minutes; or until the dish is relatively dry (no water should be separating from the curry).

  5. Add sliced red chillies to garnish for a bit of extra spice!

  6. Serve with hot chapatis, naan bread or basmati rice.

Murgh Saag (Chicken & Spinach)

Chicken with a vegetable option is traditional village favourite. This recipe uses spinach but can also be substituted for sweet potato, chickpeas, cauliflower, potatoes or mixed vegetables.

Ingredients

  • 1 jar (270g) Balti Tarka Sauce
  • 400g diced chicken breast
  • 125g fresh leaf or baby leaf spinach (sweet potato, chickpeas also optional)
  • 2 red chillies (optional)

Directions

  1. To begin the Indian chicken saag recipe, cook the chicken on high heat in one tablespoon of oil until golden brown

  2. Once hot, add the jar of Aagrah Foods Balti Tarka Sauce and 300ml water

  3. Add 125g of fresh leaf or baby leaf spinach (or add other vegetables such as sweet potato, chickpeas, cauliflower etc.)

  4. Bring all ingredients to boil and simmer on low/medium heat while frequently stirring for 7 to 8 minutes; or until the dish is relatively dry (no water should be separating from the curry).

  5. Add sliced red chillies to garnish for a bit of extra spice!

  6. Serve with hot chapatis, naan bread or basmati rice.
Back to blog