Saag Chicken
Tender chicken simmered in a velvety, spiced spinach puree. This Punjabi classic brings together earthy greens and succulent bone-in chicken pieces, finished with a dollop of butter and a crackle of cumin. Serve with hot makki di roti or steamed rice for a soulful winter meal.
For 4 servings
- boil
Blanch the spinach and mustard leaves.
1.Bring a large pot of water to a rolling boil.2.Add 400 g chopped spinach and 150 g mustard leaves.3.Boil for 2–3 minutes until just wilted but still vibrant green.4.Drain immediately and plunge into a bowl of ice-cold water to stop cooking.5.Drain again and set aside.TIPDon't overcook the greens — blanching keeps the curry bright green. - mix
Puree the blanched greens.
1.Transfer the drained greens to a blender jar.2.Add 1 inch chopped ginger, 6 garlic cloves, and 2 green chilies.3.Blend to a smooth, thick puree, adding up to 2 cups of water gradually.TIPBlend with cold water instead of hot to preserve the vivid green color. - saute
Brown the onions and cook the masala.
1.Heat 2 tbsp mustard oil in a pressure cooker until it reaches smoking point, then cool slightly.2.Add 1 tsp cumin seeds and let them splutter for 30 seconds.3.Add 2 finely chopped onions and sauté until deep golden brown (8–10 minutes).4.Add 2 chopped tomatoes, 1 pinch turmeric powder, 1 pinch red chili powder, and 1 tsp coriander powder.5.Cook until tomatoes turn soft and oil separates from the masala (4–5 minutes).TIPHeating mustard oil to smoking point removes the raw pungency — don't skip this step. - saute
Sear the chicken pieces.
1.Add 700 g bone-in chicken pieces to the pressure cooker.2.Season with 0.5 tsp salt.3.Sauté on medium-high heat, turning pieces until they are lightly browned on all sides (5–7 minutes).TIPSearing the chicken adds depth of flavor — don't rush this step. - simmer
Add the spinach puree and simmer.
1.Pour the green puree over the browned chicken.2.Stir well, scraping up any browned bits from the bottom.3.Add a splash of water if too thick, then bring to a gentle boil. - pressure cook · ~15 min
Pressure cook until chicken is tender.
1.Close the pressure cooker lid and cook on medium heat.2.After the first whistle, reduce heat to low and cook for 12–15 minutes.3.Turn off heat and let pressure release naturally.TIPNatural release keeps the chicken juicy and prevents the greens from darkening. - simmer
Finish with garam masala and butter.
1.Open the lid and check consistency — simmer for 2–3 minutes if the gravy is too thin.2.Sprinkle 1 pinch garam masala over the top.3.Drop in 1 tbsp butter and swirl the pan gently to melt it in.TIPDon't stir vigorously once the butter is added — let it melt into pools on the surface. - serve
Serve hot with makki di roti or steamed rice.
Ladle into katoris and serve immediately. Saag Chicken tastes best with flatbreads like makki di roti, tandoori roti, or a bowl of plain steamed basmati rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch greens in salted water to enhance their color and flavor.
- 2Use a pressure cooker for tender bone-in chicken in a fraction of the time.
- 3Natural pressure release prevents chicken from drying out and keeps spinach green.
- 4Smoke mustard oil until it reaches its smoking point to mellow its pungent flavor.
- 5Resist the urge to stir vigorously after adding butter — let it form glossy pools.
- 6Cool the spinach puree completely before blending to retain a vibrant green hue.
- 7Bone-in chicken imparts more flavor to the gravy than boneless cuts.
Adapt it for your goals.
Low-Oil
Use 1 tablespoon ghee instead of mustard oil and skip the butter dollop. Sear chicken directly in a non-stick pan to cut fat while retaining flavor.
No Onion No Garlic (Jain/Sattvic)No-Onion-No-Garlic (Jain/Sattvic)
Omit onion and garlic; replace with a base of asafoetida (hing), finely chopped fennel bulb, and a pinch of ginger powder. This keeps the dish light and suitable for Jain or sattvic diets.
High Protein / KetoHigh-Protein / Keto
Use boneless chicken thighs for quicker cooking and boost protein. Replace water with unsweetened almond milk for creaminess without carbs. Serve with cauliflower rice.
VeganVegan
Swap chicken with 400g firm tofu (pressed and pan-fried) and use coconut oil or avocado oil instead of mustard oil and butter. Skip the butter and garam masala — or use a vegan ghee alternative.
Wild Greens (Hara Saag)Wild Greens (Hara Saag)
Substitute half the spinach with bathua (Chenopodium) or fenugreek leaves (methi) during blanching. This adds a slightly bitter, earthy note — a traditional Punjabi twist.
Why this is on our healthy list.
Rich in Iron
Spinach and mustard greens are excellent plant-based sources of non-heme iron, which supports red blood cell production and fights fatigue.
High in Lean Protein
Bone-in chicken provides high-quality, low-fat protein that helps maintain muscle mass and keeps you full longer.
Antioxidant-Packed Greens
The blanched greens retain vitamins A, C, and K, plus lutein and zeaxanthin — nutrients that support vision and immune health.
Digestive Aid
Ginger, garlic, and cumin seeds are known to stimulate digestion and reduce bloating, making this dish gentle on the stomach.
Low in Added Sugars
This savory curry contains no added sugars, relying on the natural sweetness of onions and tomatoes for balance.
Frequently asked questions
Yes, but thaw and squeeze out excess water before blending. Fresh greens yield a brighter color and less watery gravy; frozen is quicker but may need a pinch of extra garam masala for depth.
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