Chicken Saag (Chicken with Mustard Greens)
Growing up, one of my fondest food memories was watching my grandmother make **Chicken Saagwala, **the Punjabi way. She always used sarson ka saag (mustard greens) — never spinach — and slow-cooked it with chicken, spices, and a touch of makki ka atta (cornmeal flour) to give the curry its rustic, hearty texture. No blending, no puree — just the real homestyle version that was packed with flavor and love....
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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.
No extra water is needed as mustard greens and chicken release their juices while cooking.
For a richer taste, swap the oil with ghee for a more indulgent version.
For a smoother gravy, blanch and puree the greens before adding them to the chicken.
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but bone-in chicken adds more flavor to the dish.
What can I substitute for mustard greens?
If mustard greens are unavailable, you can use a mix of spinach and kale as a substitute.
Is cornmeal flour necessary?
Cornmeal flour helps thicken the gravy, but you can skip it if unavailable or use a small amount of wheat flour as an alternative.
Can I make this dish ahead of time?
Yes, this dish tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator.
What is the best way to serve this dish?
This dish pairs best with roti, naan, paratha, or steamed basmati rice.
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