Saag Chicken

Name: Saag Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 800 g chicken pieces; 400 g mustard greens; 200 g spinach; 1 tbsp makki flour; 2 green chilies; 3 tbsp ghee; 1 tsp garam masala; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Saag Chicken hails from the heart of Punjab, where winters invite the comforting warmth of this dish. Traditionally, it is prepared with a generous hand, both in seasoning and spirit, to embrace the cold months. The home version captures the essence of family cooking, as recipes are passed down and shared around lively tables. The focus is on hearty ingredients, celebrating the robust flavors of mustard greens and tender chicken.

This dish offers a rich and earthy taste, with the slight bitterness of mustard greens balanced by the creaminess of ghee. Spinach adds a gentle note, while green chilies provide a subtle heat. Makki flour lends thickness, binding the elements together harmoniously. Garam masala finishes the dish with a warm, aromatic touch, creating a cozy and satisfying meal.

Ingredients

800 gchicken pieces
400 gmustard greens
200 gspinach
1 tbspmakki flour
2green chilies
3 tbspghee
1 tspgaram masala
to tastefine sea salt

Method

In a large bowl, pat the 800 g chicken pieces dry with paper towels to remove excess moisture. Season them generously with fine sea salt and 1 tsp garam masala, ensuring each piece is evenly coated. Heat 3 tbsp ghee in a large, heavy-bottomed pan over medium-high heat. Once the ghee is hot and shimmering, add the chicken pieces in a single layer, skin side down if applicable, and brown them on all sides. This should take about 3-4 minutes per side, until the chicken develops a deep golden crust.
While the chicken is browning, prepare the greens. Rinse 400 g mustard greens and 200 g spinach thoroughly under cold water to remove any grit. Roughly chop the greens and set them aside. Slice 2 green chilies thinly, removing seeds if you prefer less heat.
Once the chicken is browned, remove it from the pan and set aside on a plate. In the same pan, add the sliced green chilies and cook for about 1-2 minutes until they become fragrant and slightly softened. This will infuse the ghee with their heat and aroma.
Add the chopped mustard greens and spinach to the pan. Stir well to combine with the chilies and any remaining ghee. Cook the greens, stirring occasionally, until they wilt down and become tender, about 5-7 minutes. The volume will reduce significantly, and the greens will turn a deep, vibrant green.
Return the browned chicken pieces to the pan, nestling them among the greens. Sprinkle 1 tbsp makki flour over the mixture, stirring to incorporate it evenly. This will help thicken the sauce slightly as it cooks.
Cover the pan with a lid and reduce the heat to low. Allow the chicken and greens to simmer together for about 20-25 minutes, or until the chicken is cooked through and tender. The chicken is done when it is no longer pink inside and the juices run clear when pierced with a knife.
If the sauce seems too thin, remove the lid and increase the heat to medium. Let it simmer uncovered for a few more minutes to reduce slightly. Taste the dish and adjust the seasoning with more fine sea salt if needed.
Finish by sprinkling 1 tsp garam masala over the saag chicken and gently stir to combine. Serve hot, with the rich, savory aroma of the greens and spices filling the kitchen, ready to be shared at the table.