Chicken Lai Haak

Simple, wholesome, and full of earthy flavours, Assamese-Style Chicken Lai Haak is a comforting dish that beautifully combines tender chicken with fresh Lai Haak (mustard greens). This week, we are sharing exactly that from the kitchen of Priyanka Chetri, an expert in Assamese cuisine. Cooked in P Mark Kachi Ghani Mustard Oil, this traditional recipe gets its distinctive aroma and rich taste from minimal spices and the bold flavour of pure mustard oil. Served with steamed rice, it's a hearty meal that's perfect for everyday family lunches or dinners.

Ingredients for Chicken Lai Haak

• Fresh Lai Haak (mustard greens) – 2 cups, roughly torn

• Onions – 2 medium, finely chopped

• Ginger-garlic paste – 1 tbsp

• Turmeric powder – ½ tsp

• Jeera (cumin) powder – 1 tsp

• Black pepper powder – ½ tsp

• Red chilli powder – 1 tsp

• Garam masala – ¼ tsp

• Salt – to taste

• P Mark Kachi Ghani Mustard Oil – 3 tbsp
  

Method for Chicken Lai Haak

• Heat P Mark Kachi Ghani Mustard Oil in a heavy-bottomed pan.

• Add the potatoes and fry until lightly golden. Remove and keep aside.

• In the same oil, fry the chicken pieces until lightly browned. Remove and keep aside.

• Add the chopped onions and sauté until golden brown.

• Stir in the ginger-garlic paste and cook until the raw aroma disappears.

• Return the chicken to the pan and add the turmeric powder, jeera powder, black pepper powder, red chilli powder, garam masala, and salt. Mix well to coat the chicken evenly with the spices.

• Add the fried potatoes, cover, and cook for 10–15 minutes, stirring occasionally, until the chicken is nearly cooked through.

• Scatter the torn Lai Haak over the chicken without stirring. Cover and cook for another 5–10 minutes until the greens wilt.

• Gently mix the Lai Haak into the curry and cook for another 2–3 minutes.

• Your Assamese-Style Chicken Lai Haak is ready. Serve hot with steamed rice for a comforting Assamese meal.

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