Name: Stewed Chicken in a Mustard Greens-Spinach Sauce (Saag Murghi)
Yield: Serves 4
Cuisine: India
Ingredients: 1 teaspoon cayenne (ground red pepper); 1 teaspoon coarse kosher or sea salt; ¼ teaspoon ground turmeric; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box); 1 teaspoon cumin seeds, ground; 1 medium-size red onion, finely chopped; 4 tablespoons canola oil; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 tablespoon coriander seeds, ground; 8 ounces fresh mustard greens, well rinsed and coarsely chopped (see Tip); 8 ounces fresh spinach leaves, well rinsed and coarsely chopped; 1 teaspoon rock salt, pounded; 5 large cloves garlic, finely chopped; ½ cup plain yogurt

Preparation info

Serves
4

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Cooks in north Indian restaurants in the United States (and in many parts of the Western world) stew boneless pieces of chicken with pureed spinach, cream, and spices. I like to include mustard greens for a more complex-tasting sauce with a slightly bitter edge to it. I leave the cream out to make sure the dish is not only healthier, but also an unusual one that you can enjoy frequently without guilt. Some Naan would be just great with the meal.