Keto Chicken Saag

Chicken saag asks for spinach to build a silken base while chicken stays tender—two goals that require restraint. Overcooking spinach turns it into a dull, bitter sludge; overboiling chicken makes it dry. The answer is two-stage cooking: blanch and blend the spinach separately, then poach the chicken in seasoned stock and yogurt, adding the spinach purée only in the last 5 minutes so it stays bright and fresh. Ghee carries cumin and garam masala into the cream without any added flour or thickener.

At 300 calories with 34g protein and a genuinely impressive 2g of fiber, this is a high-protein, mid-carb keto main (5g net carbs per serving). The creamy finish comes entirely from heavy cream and yogurt, no starch, no corn syrup. Ginger-garlic paste goes in early to perfume the cooking liquid; fresh spinach added at the end contributes the vegetal earthiness that makes saag sing. The common mistake is adding the spinach too early or cooking it too long; fresh blanched spinach blended smooth takes just 3 minutes to integrate into the warm sauce. Serve with cauliflower rice or a simple cucumber salad to add textural contrast. This keeps refrigerated for up to four days and actually tastes better the next day as the spices marry. Reheat on low, stirring occasionally, with a splash of cream if the sauce has tightened.