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Chicken saagwala combines tender chicken with vibrant spinach puree for a nutrient-dense, iron-rich curry. This high protein, healthy chicken dish is excellent for clean eats and fits well into a DASH diet.
Blanch spinach leaves in boiling water for 1 minute, then transfer to ice water and drain; puree with ginger and garlic using a blender until smooth.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat; sauté chopped onion for 4–5 minutes until golden brown.
Add chicken pieces; sear on high heat until lightly browned on all sides, about 5 minutes — do not overcrowd the pan for even cooking.
Stir in ground coriander, cumin, garam masala, turmeric, salt, and black pepper; cook for 1 minute, allowing spices to bloom in the oil.
Add diced tomato and cook until soft and jammy, about 4 minutes on medium heat; then add spinach puree, stirring thoroughly to combine.
Reduce heat to low, cover, and simmer for 12–15 minutes, until chicken is tender and sauce thickens—stir once halfway to prevent sticking.
Finish by seasoning to taste; serve immediately, garnished with additional black pepper if desired.
