• Chicken (bone-in or boneless)

• Fresh spinach (blanched and pureed)

• Onion and tomato (finely chopped or pureed)

• Ginger-garlic paste

• Green chilies

• Garam masala, coriander powder, cumin

• Fresh cream or butter (optional for richness)

• Kasuri methi (dried fenugreek leaves)

• Mustard oil or ghee

• Salt

• Fresh coriander (for garnish)

• High in Iron & Vitamins: Spinach boosts hemoglobin and immunity.

• Rich in Protein: Chicken provides essential protein for energy and muscle health.

• Low in Calories: A lighter curry option without compromising on taste.

• Good for Digestion: Spinach and spices like cumin support gut health.

Murg Saagwala is rooted in Punjabi and North Indian cuisine, where “saag” (leafy greens) is a staple, especially during winter months. Traditionally cooked with mustard greens, the chicken variation became popular as a nutrient-rich, hearty main course. It’s often served during family meals and festive occasions for its comforting and balanced flavor.