Homemade Restaurant-Style Chicken Saag Curry Recipe

I still remember the first time I tried to make Chicken Saag Curry at home. I had just finished the office for the day, dropped my bag by the door and went straight into the kitchen with one goal in mind: to recreate that deep, comforting green curry I always ordered from the restaurant. What came out of the pot that day wasn’t bad but it also wasn’t right. Too watery. Too grassy. Not so good at all.The day I first time made Chicken Saag Curry at home, my kitchen smelled like herbs, spices and something green and vibrant simmering slowly on the stove. The sound of the curry bubbling and the bright colour of spinach kept drawing me back to the kitchen like a magnet and I just couldn’t wait to taste it! From that day, this Chicken Saag dish became a favourite in our house.

This Chicken Saag Curry Recipe is the one I come back to again and again. It’s homely, flavourful, and honestly as close to restaurant-style as you can get without spending hours in the kitchen.

About Palak Chicken (Chicken Saag)

If you’ve ever seen palak chicken on a menu and wondered what it really is, you’re not alone. “Palak” simply means spinach, and Chicken Saag is a curry where chicken is cooked gently in a spiced spinach sauce.

What I love about palak with chicken is the balance. The spinach keeps things light and fresh, while the spices bring warmth and comfort. It’s not fiery like a chicken madras recipe, and it’s not creamy like butter chicken. It sits perfectly in between healthy, hearty and full of flavour.

In many homes (including mine), this recipe for chicken palak is a weeknight favourite. It feels indulgent but doesn’t leave you heavy, and it’s one of those dishes that tastes even better the next day.

Why This Recipe Works

I’ve tried plenty of palak chicken recipes over the years and most of them fail for one simple reason and they rush the base. Restaurant curries don’t taste special because of magic ingredients. They taste special because of the technique. This recipe borrows from that same way of thinking but keeps it realistic and achievable for home cooking.

What makes this version work is the care taken at every step. The onions are cooked slowly until they turn soft and slightly sweet, never rushed or burnt. The spinach is cooked just enough to stay fresh and vibrant, not dull or overdone. The spices are gently bloomed so they release their full aroma and flavour, and the chicken is simmered calmly, staying juicy and tender instead of dry and tough.

I learned all of this the hard way. Once, I dumped everything into the pan at the same time because I was hungry and impatient. The result was a curry that tasted flat and looked like green soup. That day taught me an important lesson slow down just a little, and the curry will always reward you.

How to Make Palak Chicken Curry (Step-by-Step Instructions)

This is how I make Chicken Saag Curry in my own kitchen, on a normal day, with no fancy equipment.

Step 1: Prepare the Spinach

Bring a pot of water to a boil and add fresh spinach (or frozen, if that’s what you have). Cook for just 2–3 minutes until wilted. Drain and immediately cool it.

Blend the spinach into a smooth paste. The first time I did this, I panicked because it looked too green. Trust me — that colour is exactly what you want.

Step 2: Start the Curry Base

Heat oil in a pan and add finely chopped onions. Cook them slowly until they turn soft and lightly golden. This step sets the foundation of flavour, so don’t rush it.

Add ginger-garlic paste and cook until the raw smell disappears. At this point, my kitchen always starts to smell like a proper Indian restaurant.

Step 3: Bloom the Spices

Lower the heat and add ground cumin, coriander, turmeric, and chilli powder. Stir gently. The spices should smell fragrant, not burnt.

This is where I used to go wrong — high heat ruins everything. Keep it calm.

Step 4: Add the Chicken

Add boneless chicken pieces and stir to coat them in the spice mixture. Let them cook for a few minutes until they turn white on the outside.

Cover and let the chicken release its juices. This keeps it soft and flavourful.

Step 5: Add the Spinach Paste

Pour in the spinach puree and mix well. Simmer gently. The curry will slowly thicken and turn beautifully smooth.

Add garam masala and a small pinch of dried fenugreek if you have it. These little touches make it taste like proper restaurant-style Chicken Saag.

Step 6: Final Adjustments

Taste and adjust salt. Add a splash of water if it’s too thick. Finish with a drizzle of cream if you like — optional, but lovely.

Make Every Curry a Great One

One thing cooking has taught me is this recipes are guides, not strict rules. Some days I add extra garlic just because my heart says yes. Other days, I turn up the heat because I’m in a spicy mood. Once, I accidentally added too much spinach and stood there panicking… until I tasted it and realised it was actually better than planned.

If you want to make every curry better, remember a few simple things. Taste as you cook, your tongue knows more than the recipe. Don’t rush the base, even if you’re hungry and the rice is already done. Respect the spices; they need a little time to wake up. And most importantly, trust your instincts.

Cooking isn’t about being perfect. It’s about learning, fixing small mistakes and enjoying the process even when things go slightly off-script.

Serving Suggestions for Your Palak Chicken

This palak chicken recipe is wonderfully versatile, which is great because it saves you from overthinking dinner. Most days, I serve it with simple steamed basmati rice for that cosy, comfort-food feeling. When I’m in the mood to use my hands and ignore cutlery rules, naan or roti are perfect for scooping up every last bit of sauce. 

If I want something a little more special, I pair it with fragrant jeera rice for extra aroma and I always add sliced onions and a squeeze of lemon on the side and it makes everything feel fresher. It also goes beautifully with lighter dishes, especially when guests are over and you want the meal to feel balanced without turning the kitchen into a battlefield.

Craving Restaurant-Style Curries Nearby?

Some days, cooking feels like running a marathon with a blindfold and exhausting and totally unnecessary. That’s when Haweli of Ealing swoops in to save the day.

Whether you’re craving creamy, comforting curries or bold, authentic Indian flavours that taste like they’ve been cooked with care (not in a rush between meetings), Haweli brings the restaurant experience straight to your plate. No chopping, no stirring, no “why did I think I could cook tonight?” moments.

Perfect for busy evenings, lazy weekends, or days when your kitchen and your motivation have both gone on strike. Kick back, order your favourite curry, and enjoy because sometimes the best spice of all is not having to lift a finger.

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