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prep time
5 min
cook time
25 min
ready time
30 min
Keto Chicken Saag
Keto Indian recipes provide a fantastic way to enjoy the rich and diverse flavors of Indian cuisine while adhering to a Low-Carb diet. Keto chicken Saag is a perfect example, combining tender chicken with a flavorful spinach sauce. Whether you are preparing a Keto Indian dinner recipe or a Keto Indian lunch recipe, this dish offers a flavorful and satisfying meal that aligns with your low-carb lifestyle.
Is chicken saag Keto-Friendly?
Yes, chicken saag is a Keto-friendly dish. Traditional saag recipes often contain ingredients like lentils or potatoes that are high in Carbs. However, this keto version replaces those with spinach, a Low-carb vegetable, and uses plain Greek yogurt to add creaminess without the extra carbs. The spices used, such as coriander, garam masala, and turmeric, provide robust flavor without adding significant Carbohydrates, making it an excellent choice for those on a ketogenic diet.
How to customize this Keto chicken saag?
If you prefer a milder dish, reduce the amount of cayenne pepper or omit it altogether. For a richer flavor, you can increase the amount of garam masala or add a splash of heavy cream. Vegetarians can substitute the chicken with tofu or paneer, making it a versatile Keto Indian recipe. Additionally, for those who prefer a smoother texture, blend the spinach mixture until completely smooth before combining it with the chicken.
How to store and reheat leftovers?
Storing and reheating Keto chicken saag properly ensures that you can enjoy it later without compromising on flavor or texture. Store any leftovers in an airtight container in the refrigerator, for up to five days. When ready to eat, reheat the saag gently on the stovetop over medium heat, adding a splash of water if the sauce has thickened.
Net Carbs
5.2 g
Fiber
3.5 g
Total Carbs
8.7 g
Protein
38.6 g
Fats
15.9 g
329 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
2 tbsp
Onion, white, yellow or red, raw
0.5 small
Garlic
2 clove
Ginger root, raw
1 tbsp
Salt
1.13 tsp
Coriander Seed Ground Or Whole Dried
1.5 tsp
Cumin, ground
1 tsp
Garam masala
1.5 tsp
Turmeric, ground
1 tsp
Cardamom
0.5 tsp, ground
Cayenne
0.25 tsp
Tomato paste
1 tbsp
Water
0.5 cup
Spinach Frozen Unprepared
300 g
Chicken breast
450 g
Coconut milk
0.25 cup
Cumin, seed
0.5 tsp
Recipe Steps
steps 6
30 min
Step 1
Finley chop the onion and mince the garlic and ginger. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.Step 2
Then add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, for about 30 seconds. Dissolve the tomato paste in the water by stirring vigorously together in a bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.Step 3
Add the spinach and gently stir to combine. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most of the spinach has begun to wilt, about 3 to 5 minutes. Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky. Taste and adjust salt and spice if necessary.Step 4
Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes.Step 5
Pour the spinach mixture back over the chicken, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking.Step 6
Stir in the coconut milk. Garnish with cumin seeds and serve right away. Store leftovers in an airtight container in the fridge for up to 5 days.
Comments
FavorableKale630727 5 months ago
My husband’s new favorite dish. We top it with a little Greek yogurt instead of adding coconut milk. Either way, you can’t go wrong with this one.
Basia 6 months ago
Absolutely delicious, I think this is my favourite keto dish so far. I serve it with cauliflower rice and it's amazing!
FavorableKale630727 6 months ago
Perfect spice combination. Topped it with Greek yogurt and it is fantastic!