Tender chicken pieces simmered in a vibrant, creamy spinach gravy. This Punjabi classic is rich with aromatic spices, making it a hearty and flavorful main course perfect with naan or roti.
Prep20 min
Cook45 min
Servings4
Serving size: 1 cup
460cal
45gprotein
17gcarbs
23g
Ingredients
500 g Boneless Chicken (Cut into 1.5-inch pieces, thighs recommended)
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
Iron-boosting Saag Chicken with Makki di Roti - a perfectly spiced, fiber-rich homestyle delight!
This north_indian dish is perfect for lunch. With 936.3900000000001 calories and 54.03g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 whole Bay Leaf
1 tsp Turmeric Powder (Divided use)
2 tsp Red Chili Powder (Adjust to taste, divided use)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.5 tsp Salt (Or to taste, divided use)
1 tsp Garam Masala
2 tbsp Heavy Cream
1 tbsp Ghee (For finishing)
1 tsp Kasuri Methi (Dried fenugreek leaves)
0.5 cup Water (For gravy, adjust as needed)
1 inch Ginger (Cut into thin juliennes for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with curd, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
Mix thoroughly to ensure the chicken is evenly coated.
Set aside to marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Spinach Purée
Bring a large pot of water (about 8 cups) to a rolling boil. Add 1 tsp of salt.
Add the fresh spinach leaves and blanch for 2-3 minutes until they are just wilted.
Immediately drain the spinach and transfer it to a bowl of ice-cold water. This 'shocking' process stops the cooking and preserves the vibrant green color.
Once cooled, squeeze out as much excess water from the spinach as possible.
Transfer the squeezed spinach and green chilies to a blender and blend into a smooth purée. Do not add any extra water.
3
Sauté Aromatics and Masala
Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and bay leaf. Let them sizzle for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the tomato purée, the remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder.
Cook this masala on medium-low heat for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
4
Cook the Chicken
Add the marinated chicken to the pan with the masala.
Increase the heat to medium-high and sear the chicken for 4-5 minutes, stirring to brown it lightly on all sides.
Reduce the heat to low, cover the pan, and let the chicken cook for 10-12 minutes until it is about 80% cooked through.
5
Combine and Simmer
Pour the prepared spinach purée into the pan with the chicken. Add the remaining 1 tsp of salt and 0.5 cup of water.
Stir everything together until well combined.
Bring the curry to a gentle simmer, then cover and cook on low heat for another 10-12 minutes, or until the chicken is fully cooked and tender (internal temperature of 165°F or 74°C).
6
Finish and Garnish
Turn off the heat. Stir in the heavy cream, ghee, and garam masala.
Crush the kasuri methi between your palms and sprinkle it over the curry. Mix gently.
Let the curry rest for 5 minutes to allow the flavors to meld.
Garnish with fresh ginger juliennes before serving. Serve hot with naan, roti, or basmati rice.
477cal
9gprotein
69gcarbs
18gfat
Ingredients
2 cup Makki ka Atta (Also known as yellow maize flour)
1 tsp Ajwain (Also known as carom seeds)
0.75 tsp Salt (Adjust to taste)
1.5 cup Hot Water (Use as needed for kneading)
4 tbsp Ghee (For cooking and serving)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2
Shape the Rotis
After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3
Cook the Rotis
Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
After another minute, flip it again. Apply ghee to the other side.
Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
Repeat the process for all the remaining dough balls.
4
Serve Immediately
Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.
