Every Helping
Sign in

Dinner recipe · from the recipe book

Dry Chicken Thigh Saag with Potatoes

Juicy browned chicken thighs and crisp-edged potatoes cling to a thick, cumin-scented spinach masala with ginger heat and a squeeze of lemon.

Dry Chicken Thigh Saag with Potatoes

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 3 small500 gRed potatoescut into 3/4-inch cubes
  • 10 cups loosely packed300 gBaby spinachroughly chopped
  • 1½ medium160 gYellow onionfinely chopped
  • 1½ medium200 gTomatoesfinely chopped
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp30 gCanola oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 2 tsp4 gCurry powder
  • ¾ tsp2 gChili powder
  • 1 tsp6 gSalt
  • ½ cup120 gWater
  • 1½ tbsp20 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare all vegetables and the chicken first: cube the potatoes, chop the onion, tomato and spinach, mince the garlic and jalapeño, and grate the ginger.
  2. In a small bowl, mix the cumin, coriander, turmeric, curry powder and chili powder; this is the spice mix, used half and half.
  3. Toss the chicken thighs with half the spice mix and one third of the salt.
  4. Heat half the canola oil in a large lidded skillet over medium-high heat. Add the potatoes in one layer and cook 8 minutes, turning, until golden on several sides. Transfer to a plate.
  5. Add the remaining half of the canola oil and the chicken. Brown 5–6 minutes, turning once; it will finish cooking later. Transfer to the plate with the potatoes.
  6. Lower the heat to medium. Add the onion and cook 6–8 minutes until deep golden. Stir in the garlic, ginger and jalapeño for 1 minute, then the remaining half of the spice mix for 30 seconds.
  7. Add the tomato and another third of the salt and cook 5 minutes, mashing, until the oil separates into a thick masala.
  8. Return the chicken and potatoes, pour in the water, cover and cook on low 12–15 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C).
  9. Uncover, add the spinach and the remaining third of the salt, and stir over medium-high heat 4–5 minutes until the spinach wilts and the liquid cooks off so the masala coats everything.
  10. Stir in the lemon juice, sprinkle with the cilantro and serve.

Allergens: none of the nine major allergens in the ingredients as written.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book