High Protein Chicken Saag

Elevate your weeknight dinner game with this nutrient-packed **High Protein Chicken Saag**—a delectable fusion of tender chicken breast and vibrant spinach in a lightly spiced yogurt-based curry. This Indian-inspired dish strikes the perfect balance between flavor and health, offering a hearty dose of protein and greens in every bite. Freshly pureed spinach creates a velvety, nutrient-dense base, while aromatic spices like cumin, garam masala, and turmeric lend depth and warmth. With just 15 minutes of prep and a straightforward cooking process, this recipe is ideal for busy nights yet impressive enough to serve to guests. Pair this gluten-free classic with fluffy basmati rice, warm naan, or a simple side salad for a wholesome, satisfying meal that’s sure to delight!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams chicken breast, boneless and skinless
• 400 grams fresh spinach leaves
• 1 medium onion, finely chopped
• 4 large garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 large green chili, finely chopped
• 1 large tomato, finely chopped
• 150 grams plain Greek yogurt
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 milliliters water

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

Wash and blanch the spinach leaves in boiling water for about 2 minutes, then drain and blend into a smooth puree. Set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.

Step 4

Add minced garlic, grated ginger, and chopped green chili to the skillet. Sauté for another 2 minutes until fragrant.

Step 5

Add chopped tomato to the skillet and cook until the tomato softens and blends well with the onions.

Step 6

Stir in ground cumin, coriander, turmeric powder, and garam masala, cooking for a minute to let the spices bloom.

Step 7

Add the chicken pieces to the skillet, stirring to coat them with the spice mixture. Cook until the chicken is no longer pink, about 5-7 minutes.

Step 8

Lower the heat to maintain a gentle simmer. Add the spinach puree to the skillet, stirring to combine.

Step 9

Mix in plain Greek yogurt, salt, and black pepper. Simmer for another 10-15 minutes until the chicken is fully cooked and the flavors meld together.

Step 10

Adjust the consistency of the curry with water as needed, bring to a gentle boil, and then simmer until the desired thickness is achieved.

Step 11

Taste and adjust seasoning if necessary. Serve hot with rice, naan, or roti.

Nutrition Facts

Serving size	1533.6 grams (1533.6g)

Amount per serving	% Daily Value*
Calories	1432

Total Fat 52.20g	67%
Saturated Fat 11.40g	57%
Polyunsaturated Fat 2.80g
Cholesterol 440mg	147%
Sodium 3131mg	136%
Total Carbohydrate 52.80g	19%
Dietary Fiber 17.00g	61%
Total Sugars 17.30g
Protein 187.90g	376%

Vitamin D 65IU	325%
Calcium 773mg	59%
Iron 21mg	118%
Potassium 4624mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 52.5%

Carbs: 14.7%