Stewed chicken in a mustard greens-spinach sauce (Saag murghi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 136) by Raghavan Iyer

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Accompaniments: Salt-crusted griddle flatbread with ghee (Naan)

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Notes about this recipe

  • Laura on April 16, 2014

    Pg. 136. I had high hopes for this dish but it turned out rather bland. The marinade was very aromatic with all the spices and I marinated the chicken for at least 10 hours. I cooked the chicken on the bone and it turned out perfectly. I didn't have mustard greens, so used only spinach. The spinach sauce was really bland. I don't think I'd make it again.

  • Delys77 on December 17, 2012

    I tweaked this recipe a little based on our preferences and what I had on hand. I went with boneless skinless chicken breasts (4) and consequently reduced the cooking time on the simmer and on the browning. I was also tight for time so only marinated for about 1 hour, more would have been better but the chicken was still very tender and tasty. Finally, there were no mustard greens so I went with all spinach. The result was exceedingly tasty with a beautiful creamy spinach sauce and little chunks of tender chicken. I sprinkled fleur de sel at the end, and he is quite right that it does elevate the sauce to just the right level. Don't forget this step.

  • Jane on October 07, 2012

    So good. I marinated the chicken for more than 24 hours. Because I was just making it for myself I didn't do a whole chicken, just two boneless, skinless breasts cut in half. I had a lot of baby kale to be used up so I used that instead of the spinach/mustard greens mix in the recipe. It was really good, great flavor. Saags are always one of my favorite choices in Indian restaurants and I would say this was one of the best I've had - the vibrancy of flavors was wonderful.

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