Chicken Saagwala (Chicken with Mustard Greens)

Wash the chicken pieces thoroughly, drain, and set aside.

Remove the thick stems from mustard greens, chop the leaves (and tender stems), wash well, and drain.

Chop onions, tomatoes, and green chillies.

Heat mustard oil in a heavy-bottomed kadai/pot over medium-high heat.

Add cumin seeds, bay leaves, cloves, black cardamom, and cinnamon. Let them sizzle until fragrant.

Add onions and sauté until golden brown and the oil begins to release.

Stir in ginger-garlic paste, cooking for a minute until the raw smell disappears.

Add tomatoes and cook until soft and mushy.

Mix in turmeric, red chilli powder, coriander powder, salt, and chopped green chillies. Add a splash of water and cook until the masala releases oil.

Add chicken pieces and sauté for 5–6 minutes until they change colour and are well coated with masala.

Add the chopped mustard greens and stir. Cook for 4–5 minutes until they wilt.

Sprinkle in cornmeal flour, mix well, and cover the pot.

Cook on low-medium heat for 25–30 minutes, stirring occasionally, until the chicken is fully cooked and the saag has softened into a thick, rich gravy.

Adjust salt and spice levels to taste.

Stir in garam masala and ghee, then garnish with ginger juliennes.

Rest for 5 minutes before serving for the flavours to settle.

Serve hot with roti, naan, paratha, or even steamed basmati rice.