Saag Chicken is probably one of my favourite dishes to be made with mustard leaves. Traditionally made with mutton, this healthier version is delicious and hits all the right notes.
Let me start with a confession, this Saag Chicken traditionally is a Saag meat recipe. But when I managed to put together all the greens for this, I had chicken at home. Besides, we are trying hard to avoid red meat in everyday home meals. So the result is this delicious Saag Chicken.
Second confession – It is not the first time I am making or eating it, I haven’t invented this dish. Generations of homemakers have been probably doing the same and my memories of these are also from a friends house. But what I was trying to say is that traditionally this was always the mutton dish. Mustard leaves mixed with bathua, spinach and whatever was handy slow cooked along with mutton, ginger and green chillies. The dish finished with a tadka of mustard oil, jeera, chilli powder and chopped raw ginger. It is a very comforting winter dish and may be one day I will make the effort and share the recipe for that too.
But till then I am sharing this quicker and equally delicious saag chicken. It carries forward the legacy of the dish in the greens and the beautiful tadka. And if you think Sarsoon ka Saag is the best way to eat winter Mustard leaves, this is a dish that mind change your mind for good. Serve it with makki ki roti or simple lacha parantha, some raw onions and pickles. Finish it with a bite of jaggery and it might be one of the best winter meals of this season.