How to make Saag Chicken

Why cooks start here

Saag Chicken is cooked the way Punjab winters cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

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.