Creamy chicken saagwala

By Adam Liaw
Serves  4
Print recipe


  • 1 kg Lilydale Free Range Chicken Thigh Fillets, cut into 5cm pieces
  • 2 bunches spinach
  • ¼ cup vegetable oil
  • 1 stick cinnamon
  • 6 cardamom pods
  • 1 tsp cloves
  • 1 onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 2 tsp grated ginger
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ground turmeric
  • ½ tsp chilli powder (optional, or to taste)
  • 1 tbsp garam masala
  • 3 tomatoes, roughly chopped
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ tsp grated nutmeg
  • 150 ml thickened cream
  • 25 g butter


  1. Wash the spinach well, trim and discard the root portion and place the leaves and stems into a heatproof bowl. Pour boiling water over the spinach and leave for 1 minute. Drain, then puree the spinach in a blender.
  2. Heat a large pan over medium heat and add the oil and the cinnamon, cardamom, cloves and onion. Fry the onion for about 3 minutes until it starts to brown, add the garlic and ginger and fry for a further 2 minutes. Add the coriander, cumin, turmeric, chili and garam masala, stir and then immediately add the tomatoes. Cook for about 2 minutes until the tomatoes soften, then add the chicken. Fry the chicken for 3 minutes, then add the salt, sugar and stir in the spinach puree. Cook uncovered for about 5 minutes until the chicken is cooked through, then add the nutmeg and stir through the cream. Taste, and adjust seasoning as necessary, then stir through the butter and serve.