Name: Punjabi Saag Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 80 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Chicken, curry cut, bone-in; 1 cup Spinach, blanched and pureed; ½ cup Mustard Leaves, blanched and pureed; 1 Onion, finely chopped; 1 Tomato, pureed; ¾ tbsp Ginger-Garlic Paste; 1 Green Chili Pepper, finely chopped; 1½ tbsp Ghee; ½ tsp Garam Masala; ¾ tsp Salt; 1 tbsp Fresh Cream, for garnish

1 hr 20 mintotal

1 hr hands-on20 min hands-off

Prep 20 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat the ghee in a heavy-bottomed kadhai. Plunge the finely minced onions into the fat and sauté until they transition into a deep golden brown.
Introduce the ginger-garlic paste and fresh green chillies. Cook steadfastly for 2 minutes to neutralize the raw sulfur notes of the aromatics.
2 min
Add the chicken segments and sear them over high heat for 5-8 minutes until the meat is white and sealed with light caramelization.
5–8 min
Pour in the tomato puree and season with salt. Drop the heat, cover securely, and allow the chicken to braise in the natural tomato juices for 15 minutes.
15 min
Once the meat approaches tenderness, integrate the vibrant green leaf puree. Combine thoroughly to establish a homogeneous base.
Dust the pan with garam masala. Simmer uncovered for 5-7 minutes, enabling the flavors to marry without sacrificing the brilliant color of the greens.
5–7 min
Turn off the heat, swirl in the fresh cream and serve while it is still very hot.

How to tell it's done

Juicy, tender chicken pieces nestled in a thick, velvety, dark green, and earthy gravy.

Getting it right

Tip

The inclusion of mustard leaves is the masterstroke here; it provides the peppery, rustic depth that distinguishes true Punjabi Saag from simple spinach-based chicken.

What to serve it with

Pairs with absolute distinction alongside authentic Makki Ki Roti or soft, blistered Butter Naan.

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Ingredients