Past Recipes
Chicken Saag

Chicken Saag with Almond Basmati Rice

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Recipe Details


Saag is one of our go-to favorites when dining out at Indian restaurants. The leaf-based dish (typically spinach) can be made with a variety of proteins; here, Chef Liz spotlights chicken, which is roasted and shredded for tender texture. It's coated in the classic, creamy sauce of spinach, tomato paste, ginger, garlic, and garam masala, plus jalapeño for customizable spice.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 680
  • Protein 48g
  • Total Carb 54g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    1/2 cup
    basmati rice
  • roasted salted almonds
    2 tablespoons
    roasted salted almonds
  • baby spinach
    6 ounces
    baby spinach
  • yellow onion
    yellow onion
  • ginger
    1/8 ounce
  • garlic
    1 clove
  • jalapeño
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • unsalted butter
    1 packet
    unsalted butter
  • garam masala
    1 teaspoon
    garam masala
  • tomato paste
    2 tablespoons
    tomato paste
  • heavy cream
    1 container
    heavy cream

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 425ºF. In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Roughly chop almonds, or leave in bag and gently crush with the bottom of a heavy pan. Pat spinach dry with paper towel and finely chop. Peel onion and finely chop. Trim and discard skin of ginger and mince. Mince garlic. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince. Line a baking sheet with foil. Pat chicken dry with paper towel.

  3. Roast chicken and toast almonds

    Roast chicken and toast almonds

    Place chicken on prepared sheet and rub all over with 2 teaspoons olive oil, ½ teaspoon salt, and pepper. Roast until cooked through and no longer pink, 12-15 minutes; set aside to rest. Meanwhile, heat butter and almonds in a medium pan over medium-high heat. Swirl pan occasionally until butter turns golden and fragrant and almonds are toasted, 4-5 minutes. Remove pan from heat.

  4. Finish rice and sauté aromatics

    Finish rice and sauté aromatics

    Fluff rice with a fork, then stir in brown butter and almonds to combine, reserving pan. Cover pot again to keep warm until ready to serve. Return pan from brown butter to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add onion, ginger, garlic, and up to half of jalapeño (feel free to use less for milder flavor); sauté, stirring, until softened, 4 minutes. Save remaining jalapeño for another recipe.

  5. Simmer saag

    Simmer saag

    To pan with aromatics, still over medium-high heat, add garam masala and tomato paste. Cook, stirring, until fragrant, 1 minute. Add spinach and 1 cup water; stir until wilted. Bring to a boil over high heat, then reduce heat to medium-high; simmer, stirring occasionally, until liquid is reduced by half and flavors have melded, 4-5 minutes more. Remove pan from heat; season with ¾ teaspoon salt and pepper.

  6. Plate chicken saag

    Plate chicken saag

    While saag simmers, shred rested chicken using 2 forks or roughly chop. Add heavy cream and shredded chicken to pan with saag, still off heat, and stir to combine. Divide almond basmati rice between shallow serving bowls and top with chicken saag. Enjoy!

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