How to make Chicken Laal Saag -

Chicken cooked with red amaranth and masalas to make a delightful dish.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chicken (चिकन), Red Amaranth

Cuisine : Indian

Course : Main Course Chicken

For more recipes related to Chicken Laal Saag checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Post Ka Murgh Apricot Chicken Pukka Yellow Curry Sausage Casserole

Chicken Laal Saag

Chicken Laal Saag Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Laal Saag Recipe

  • Chicken cut into 8 pieces on the bone (curry cut pieces) 800 grams

  • Red Amaranth leaves separated 1 medium bunch

  • Oil 2-3 tablespoons

  • Bay leaves 3

  • Dried red chillies 2-3

  • Cinnamon 2 one inch sticks

  • Black peppercorns 20-25

  • Green cardamom 2-3

  • Cloves 3-4

  • Cumin seeds 1/2 teaspoon

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Green chillies finely chopped 2

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Bhuna masala 130 grams

  • Salt to taste


Step 1

Heat oil in a non-stick pan, add bay leaves, dried red chillies, cinnamon, black peppercorns, green cardamoms, cloves, cumin seeds and saute till fragrant.

Step 2

Add ginger, garlic and green chillies and sauté for a minute.

Step 3

Add red amaranth leaves and sauté for 2-3 minutes. Add red chilli powder, coriander powder, garam masala powder, turmeric powder, dried mango powder and mix.

Step 4

Add chicken pieces and mix well. Add bhuna masala and ½ litre (2½ cups) water and mix well. Cover and cook for 12-15 minutes or till chicken is completely cooked.

Step 5

Adjust salt, mix well and transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.