top of page

Chicken Saagwala

Prep Time: 20 mins I Marinating Time: 30 mins I Cooking Time: 1 hr. I Serve: 3 - 4



Chicken Saagwala a popular Punjabi dish made with boiled & mashed mustard leaves and spinach leaves and boneless chicken pieces. Making this authentic dish is not hard, but it does take some time. The unique taste and flavor of mustard leaves along with tender chicken pieces when cooked with onion tomato base & some basic spices make it completely an iconic meal. This creamy coarse gravy with juicy chicken pieces which are bursting with warm & rustic flavors is usually topped with Homemade Butter and served with makki ki roti (flat breads from maize flour). One fact about a saag or any non veg dish is the taste of the dish improves after about a day; all of the flavors rises as it ages. So what are you waiting for? Quickly try out this mouthwatering dish on a chilly evening and you’ll know why it’s Punjabis favorite meal.



Ingredients :-


For Boiling saag:-


1 kg./1.1 lb. Mustard Leaves (washed thoroughly, with soft stems & chopped roughly)

½ kg./0.5 lb. Spinach Leaves (washed thoroughly, stems removed & chopped roughly)

1 inch - Fresh Ginger Piece 2 Green Chilies (whole & stems removed)

1.5 tsp. Salt

1 tsp. Turmeric Powder 1 cup/240 ml. Water


For Marinating :-


1 kg./ 2.2 lb. Chicken (Boneless, cut into 2-3 inch pieces & washed properly)

½ tsp. Salt

¼ tsp. Turmeric Powder


For Gravy :-


4 tbsp./60 ml Desi Ghee/Clarified Butter

1.5 tsp. Ginger Paste

2 tsp. Garlic Paste 3 - Onion, med-size (finely chopped) 3 Tomatoes, med size (grind to purée) Salt to taste

1 tsp. Turmeric Powder

2 tsp. Red Chili Powder ½ cup/120 ml. Hot Water



Method :-


To the pressure cooker add all the ingredients mentioned under the boiling list one by one. Close the lid and pressure cook for 3-4 whistles on low medium flame. After 4 whistles, switch off the gas and let the pressure release naturally


Once the pressure is completely released, open the lid and check whether the saag is cooked properly or not. If yes, allow it to cool down


Once cold, squeeze out the extra water and add the boiled saag to the mixer jar. Close the lid tightly and blend to make a smooth paste. Set aside for later use


Take a large bowl and marinate the chicken by adding salt + turmeric powder and mix well. Cover it & set aside for 30 mins


Heat oil in a non-stick pan/heavy bottom kadai. Add ginger + garlic paste to the pan and stir for 2-3 mins on low medium flame


Once the color changes to light golden brown add onions to the pan and sauté for 7-8 minutes on low-medium flame. Stir in regular intervals to avoid burning

When the onion color changes to light golden brown add tomato purée to the pan and stir continuously for 4-5 mins on low medium flame

Add salt + turmeric powder and red chili powder to the pan. Mix well and stir for next 3-4 mins on low medium flame

Once the oil starts separating from the masala add the marinated chicken to the pan. Mix well and roast the chicken for next 5-7 mins on low medium flame. Stir continuously to avoid burning of the masala

Add hot water to the pan/kadai stir to mix well. Cover and let it cook for 15-20 minutes on low flame. Stir in regular intervals

Remove the lid and check if the chicken has cooked properly or not? If the gravy has thickened and the chicken is cooked properly then add the mustard saag paste to the pan/kadai and mix well with the chicken. Cook for 5-7 mins on low medium flame or roast until ghee/clarified butter starts separating from the saag. Stir continuously

When the ghee/clarified butter starts separating from the saag, switch off the gas

Add a spoonful of butter/ghee and enjoy


Time to Taste :)


Enjoy this dish with makki Ki roti, Plain Roti, Garlic Naan, Laccha Paratha, Tandoori Roti, pickled onions etc.


Note : pls adjust the spice levels to your taste.


Comentários


bottom of page