Southern Saag and Chicken


  • 2 T Clarified butter
  • 1 tsp. Mustard oil
  • 2 c Onion, diced small
  • 1 T Ginger-garlic paste
  • 1 T Tomato paste
  • 3/4 T Garam masala
  • 1 tsp. Kashmiri chili powder
  • 1 tsp. Coriander seeds, crushed
  • 1/2 tsp. Cumin seeds, crushed
  • 1/4 tsp. Turmeric
  • 3/4 c Water
  • 2-1/2 lb. Mixed greens, such as mustard, turnip and collard, washed and trimmed
  • 1 c Heavy cream
  • 1/2 tsp. Amchur powder
  • 1/2 lb. Chicken, cooked and diced
  • Kosher salt, as needed
  • Pinch of sugar


Heat butter and mustard oil in a heavy-bottom pot. Add onions and caramelize. Add ginger-garlic paste and tomato paste; cook until the tomato paste begins to caramelize. Add garam masala, chili powder, coriander, cumin and turmeric and cook until fragrant. Add water, scrape up caramelized bits and add greens. Season with salt and sugar and cook until the greens are soft.

Add cream and simmer until thickened and the greens are cooked through.

Add the amchur, transfer mixture to a food processor and blend, adding water if necessary. Return to the stove, add chicken to heat through and adjust seasonings. Makes 4 servings. 

Chef Vishwesh Bhatt, Snackbar, Oxford, Mississippi, from Food Fanatics Magazine®