Keto Chicken Saag

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    25 min

  • ready time

    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

Keto Chicken Saag

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Extra virgin olive oil

    Extra virgin olive oil

    2 tbsp

  • Onion, white, yellow or red, raw

    Onion, white, yellow or red, raw

    0.5 small

  • Garlic


    2 clove

  • Ginger root, raw

    Ginger root, raw

    1 tbsp

  • Salt


    1.13 tsp

  • Coriander Seed Ground Or Whole Dried

    Coriander Seed Ground Or Whole Dried

    1.5 tsp

  • Cumin, ground

    Cumin, ground

    1 tsp

  • Garam masala

    Garam masala

    1.5 tsp

  • Turmeric, ground

    Turmeric, ground

    1 tsp

  • Cardamom


    0.5 tsp, ground

  • Cayenne


    0.25 tsp

  • Tomato paste

    Tomato paste

    1 tbsp

  • Water


    0.5 cup

  • Spinach Frozen Unprepared

    Spinach Frozen Unprepared

    300 g

  • Chicken breast

    Chicken breast

    450 g

  • Coconut milk

    Coconut milk

    0.25 cup

  • Cumin, seed

    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 1
  • 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 2
  • 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 3
  • 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 4
  • 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 5
  • 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.
    Step 6

Comments 2

  • Basia

    Basia 19 days ago

    Absolutely delicious, I think this is my favourite keto dish so far. I serve it with cauliflower rice and it's amazing!

    • FavorableKale630727

      FavorableKale630727 a month ago

      Perfect spice combination. Topped it with Greek yogurt and it is fantastic!