Ingredients ( Serves – 2 )
- Chicken – 350 grams (bone-in pieces)
- Spinach – 200 grams
- Mustard greens – 75 grams
- Onion – 1 large (thinly sliced)
- Tomato – 1 medium (finely chopped)
- Curd – 2 tablespoons (whisked)
- Ginger-garlic paste – 1 tablespoon
- Green chillies – 2
- Fresh coriander leaves – 2 tablespoons (chopped)
- Ghee – 1 tablespoon
- Mustard oil – 1 tablespoon
- Salt – To taste
- Hot water – 150–200 millilitres
Whole spices
- Cumin seeds – 1/2 teaspoon
- Bay leaf – 1
- Green cardamom – 2
- Black cardamom – 1
- Cinnamon stick – 1 inch
- Cloves – 3
- Black peppercorns – 5–6
- Dried red chillies – 1–2
Powdered spices
- Turmeric powder – 1/4 teaspoon
- Kashmiri red chilli powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1/4 teaspoon
- Garam masala – 1/4 teaspoon
- Kasuri methi – 1/2 teaspoon
Method
- Wash the spinach and mustard greens thoroughly. Bring water to a boil and blanch the greens for 1–2 minutes. Transfer them immediately to ice-cold water to retain their colour.
- Drain the greens and blend them with the green chillies and a little water into a coarse or smooth paste, according to your preference.
- Heat the mustard oil in a heavy-bottomed kadhai until it just begins to smoke. Switch off the heat briefly and allow it to cool slightly. Add the ghee and heat again.
- Add the cumin seeds, bay leaf, green cardamom, black cardamom, cinnamon, cloves, black peppercorns and dried red chillies. Sauté for 30–40 seconds until fragrant.
- Add the sliced onion and cook over medium heat until deep golden brown.
- Add the ginger-garlic paste and cook for 1–2 minutes until the raw smell disappears.
- Reduce the heat. Add the turmeric powder, Kashmiri red chilli powder, coriander powder and cumin powder. Add a small splash of hot water and cook the masala for 1–2 minutes without burning the spices.
- Add the chopped tomato and salt. Cook until the tomato softens and the oil begins to separate from the masala.
- Lower the heat and gradually add the whisked curd, stirring continuously to prevent curdling. Cook until well incorporated.
- Add the chicken pieces and sauté over medium-high heat for 5–7 minutes, turning them to coat thoroughly with the masala.
- Add a little hot water, cover and cook for 15–20 minutes, stirring occasionally, until the chicken is nearly tender.
- Add the blended greens and mix thoroughly with the chicken and masala.
- Cover partially and simmer on low heat for 10–15 minutes, until the chicken is fully cooked and the saag gravy reaches your preferred consistency. Add a little hot water if required.
- Crush the kasuri methi between your palms and add it along with the garam masala. Simmer for another 2 minutes.
- Finish with chopped fresh coriander and a small spoon of ghee, if desired. Rest for 5 minutes before serving.
- Serve hot with tandoori roti, laccha paratha, naan or steamed basmati rice.
Prep Time – 20 minutes | Cook Time – 50 minutes | Total Time – 1 hour 10 minutes
