Chop the onions, and keep aside.

Blanch the spinach, drain and immediately transfer in a bowl full with ice cold water. Keep submerged for 2-3 minutes, drain, and keep aside. This step helps to lock the green colour of the spinach. 

In a food processor add spinach & yogurt, make a coarse paste, and keep aside.  

In a deep frying pan/kadai heat Masala Khichadi Tadka. Add chopped onion into this, sauté over medium heat until light brown in colour. Add ginger-garlic paste, chopped chillies, and sauté for a few seconds. 

Now add the freshly washed chicken pieces. Mix, cover, and cook over medium heat. Keep stirring in between.

When the chicken is half cooked, add spinach mixture and salt. Mix well, cover, and cook until the chicken is cooked through. 

The consistency of this curry should be medium thick. I didn’t add any water while cooking Saag Chicken, but if you feel that the curry is drying up too much, you can add hot water as per your liking and then cook further. 

Serve hot Saag Chicken with Jeera rice, Pulao, Naan, Roti, etc.