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Chicken and Spinach Curry (Saag Chicken)

Chicken and Spinach Curry (Saag Chicken) reads richness 6.0, allium 4.9 and umami 4.5 on Palate's 0–10 flavor X-ray — a Indian main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.2 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 2.7 / 10
• Bitter & Earthy — 2.8 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 5.6 / 10

The measured notes (of 18)

Richness 6.0 · Allium 4.9 · Umami 4.5 · Salinity 4.3 · Heat 3.2 · Warm Spice 2.9 · Earthy 2.7 · Sourness 2.5 · Sweetness 2.4 · Funk & Ferment 2.2 · Fruity 1.8 · Herbaceous 1.7 · Floral 1.5 · Bitterness 1.1 · Nutty 1.0 · Citrus 0.6

What's in it (15)

• boneless chicken — 680 g
• salt — 5 g
• vegetable oil — 41 g
• yellow onion — 110 g
• garlic — 15 g
• ginger — 15 g
• serrano chile — 100 g
• cumin — 10 g
• coriander — 3 g
• garam masala — 5 g
• turmeric — 3 g
• tomatoes — 411 g
• baby spinach — 567 g
• plain yogurt — 118 g
• heavy cream — 59 g

Time & effort: about 43 min (42 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 96 kcal, 11.2 g protein, 4.3 g fat, 3.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Season the chicken with 1/2 teaspoon of the salt. Heat 1 tablespoon oil in a large heavy pot or Dutch oven over high heat. Sear the chicken in two batches until browned on both sides but not cooked through, 3-4 minutes per side; transfer to a plate as each batch finishes.
2. Add the remaining 2 tablespoons oil and the onion to the pot; reduce heat to medium and saute, stirring occasionally, until deeply golden, 8-10 minutes.
3. Add the garlic, ginger, and serrano chile; saute until fragrant, about 1 minute.
4. Stir in the cumin, coriander, 1 teaspoon garam masala, and turmeric; toast, stirring constantly, until fragrant, about 30 seconds.
5. Add the diced tomatoes with their juices; cook, stirring occasionally and scraping the bottom of the pot, until thickened and the oil begins to separate at the edges, 6-7 minutes.
6. Add the spinach in two batches, stirring each batch down until wilted before adding the next, until all the spinach is fully wilted, 3-4 minutes total.
7. Transfer the mixture to a blender (or use an immersion blender directly in the pot); puree until smooth, working in batches and venting the lid to let steam escape.
8. Return the puree to the pot over medium-low heat. Stir in the yogurt and cream until the sauce is glossy and uniform.
9. Return the seared chicken and any accumulated juices to the pot.
10. Simmer gently, stirring occasionally, until the chicken reaches 165F internally and the sauce is thick enough to coat the back of a spoon, 10-12 minutes.
11. Season with the remaining 1/2 teaspoon salt (and more to taste), sprinkle with a pinch more garam masala, and serve.

Dishes with a similar flavor shape

• Crispy Chicken 65 — Indian
• Chicken Tamale Pie — Tex-Mex
• Butter Chicken Meatballs — Indian
• Saag Paneer — Indian
• Curried Egg Masala — Indian

Keep reading: what richness, allium, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.