High Protein Chicken Saag
Elevate your mealtime with this High Protein Chicken Saag, a nutritious and flavor-packed Indian-inspired dish that's perfect for a wholesome, balanced diet. This recipe features tender chicken breast simmered in a vibrant spinach puree spiced with aromatic cumin, coriander, turmeric, and garam masala. Enhanced with creamy Greek yogurt for added richness, this protein-rich curry offers a velvety texture and a subtle kick from green chili, garlic, and ginger. Ready in just 50 minutes, it’s an ideal meal prep option that pairs beautifully with fluffy basmati rice, warm naan, or roti. Whether you're looking to add more protein to your meals or explore comforting, health-conscious flavors, this Chicken Saag is a delicious way to nourish both body and soul.
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Recipe Information
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
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Wash and blanch the spinach leaves in boiling water for about 2 minutes, then drain and blend into a smooth puree. Set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
Add minced garlic, grated ginger, and chopped green chili to the skillet. Sauté for another 2 minutes until fragrant.
Add chopped tomato to the skillet and cook until the tomato softens and blends well with the onions.
Stir in ground cumin, coriander, turmeric powder, and garam masala, cooking for a minute to let the spices bloom.
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.
Lower the heat to maintain a gentle simmer. Add the spinach puree to the skillet, stirring to combine.
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.
Adjust the consistency of the curry with water as needed, bring to a gentle boil, and then simmer until the desired thickness is achieved.
Taste and adjust seasoning if necessary. Serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3131 mg | 136% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 17.3 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 773 mg | 59% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4624 mg | 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.
