Dinner

Chicken Saag with Basmati Rice Recipe

Name: Chicken Saag with Basmati Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 tsp rapeseed oil; 1 onion (200g), finely chopped; 10g ginger, peeled and finely chopped; 2 large garlic cloves, finely chopped; ½ tsp cumin seeds; 1 tsp ground coriander; 2 tsp garam masala; ½ tsp ground turmeric; 2 skinless chicken breast fillets (300g), trimmed of any fat and cut into pieces; 2 tomatoes, chopped; 1 tbsp tomato purée; 160g baby spinach, chopped; 3 tbsp bio yogurt; 120g brown basmati rice; ¼ tsp ground turmeric; 3 cardamom pods, crushed and seeds removed; Pinch of salt

ByCleo Brixton January 5, 2026January 5, 2026

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Introduction

Chicken Saag is a flavorful Indian-inspired dish that combines tender chicken with vibrant spinach and aromatic spices. This comforting curry is perfect for a wholesome weeknight dinner or meal prep, offering rich taste with a hint of warmth from garam masala and turmeric.

The image shows a white bowl filled with a layered dish. The bottom layer is yellow rice with a slightly grainy texture, covering the entire base of the bowl. On top of the rice is a thick stew with chunks of cooked chicken, green spinach leaves, and diced tomatoes all mixed in a rich orange-red sauce with a smooth but somewhat chunky texture. A silver fork rests inside the bowl, slightly sinking into the rice and sauce. The bowl is placed on a surface with a white marbled texture, and there are two small white snowflake-shaped decorations near the bottom left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp rapeseed oil
1 onion (200g), finely chopped
10g ginger, peeled and finely chopped
2 large garlic cloves, finely chopped
½ tsp cumin seeds
1 tsp ground coriander
2 tsp garam masala
½ tsp ground turmeric
2 skinless chicken breast fillets (300g), trimmed of any fat and cut into pieces
2 tomatoes, chopped
1 tbsp tomato purée
160g baby spinach, chopped
3 tbsp bio yogurt
120g brown basmati rice
¼ tsp ground turmeric
3 cardamom pods, crushed and seeds removed

Instructions

Step 1: Put the rice, ¼ tsp ground turmeric, and cardamom seeds in a pan with a pinch of salt. Add enough water to generously cover the rice, cover with a lid, and simmer for 20 minutes. Turn off the heat and set aside.
Step 2: Meanwhile, heat the rapeseed oil in a large pan over low to medium heat. Add the finely chopped onion, ginger, and garlic. Cover and cook for 5 minutes until starting to brown.
Step 3: Stir the onion mixture well, then add the cumin seeds, ground coriander, garam masala, and ½ tsp ground turmeric. Cook briefly until the spices are toasted and fragrant.
Step 4: Add the chicken pieces to the pan and stir-fry for a few minutes to brown the meat.
Step 5: Add the chopped tomatoes, tomato purée, and chopped spinach. Cook, stirring, for 5 minutes until the spinach has wilted.
Step 6: Remove the curry from the heat if freezing; allow it to cool completely before freezing for up to three months. If serving immediately, stir in the bio yogurt and heat through for 1 minute.
Step 7: Drain the rice if needed and serve alongside the chicken saag.

Tips & Variations

For extra creaminess, add a splash of cream or coconut milk instead of yogurt.
Use fresh spinach if baby spinach is unavailable, but chop it finely before adding.
Add a pinch of chili powder or fresh chili for some heat.
You can substitute chicken breasts with thighs for more tender, juicy meat.

Storage

Store the chicken saag and rice separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm thoroughly on the stove or microwave until piping hot. The curry can be frozen for up to 3 months — defrost fully before reheating.

How to Serve

A white plate sits on a white marbled surface, filled with two main layers. The bottom layer is yellow rice that looks fluffy and slightly oily with small bits mixed in. The top layer is a rich, orange-red curry with pieces of chicken, wilted dark green spinach, and chunks of red tomato, all covered in a thick sauce with visible bits of herbs and spices. A fork rests on the plate partly stuck into the rice and curry, showing the texture of the grains and sauce. Near the bottom left edge of the plate, two white snowflake decorations are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and drain excess water before adding it to the curry to avoid a watery sauce.

Is this recipe suitable for meal prep?

Absolutely! The chicken saag keeps well in the fridge and freezes nicely, making it a great option for batch cooking and reheating throughout the week.