Chicken Saag (Chicken in Spiced Spinach)

Combining high-protein chicken breast with iron-rich spinach puree, this traditional stew offers a balanced dinner made light without heavy cream.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (1.32 lbs) chicken breast, diced · 672 kcal in the whole recipe
• 400 g (14 oz) fresh spinach · 92 kcal in the whole recipe
• 100 g (approx. 1/2 cup) dry basmati rice · 360 kcal in the whole recipe
• 1 medium onion (110 g), finely chopped · 44 kcal in the whole recipe
• 1 medium tomato (130 g), diced · 23 kcal in the whole recipe
• 1 tbsp fresh ginger (6 g), grated · 5 kcal in the whole recipe
• 3 cloves garlic (12 g), minced · 18 kcal in the whole recipe
• 100 g (approx. 3.5 oz) strained yogurt · 95 kcal in the whole recipe
• 1 tbsp ghee (13 g) · 114 kcal in the whole recipe
• 1 tsp garam masala, 1 tsp ground cumin, 1/2 tsp turmeric, salt, and hot water

Method

1. Boil the dry basmati rice in salted water until cooked and drain. Blanch spinach briefly in hot water and blend into a smooth puree.

   

2. Heat ghee in a large pot; add chopped onion, grated ginger, and minced garlic, sautéeing over medium heat until soft and fragrant.

   

3. Add diced tomatoes, garam masala, ground cumin, turmeric, and salt; cook until the tomatoes break down.

   

4. Add diced chicken breast to the pot and cook over high heat until browned and cooked through.

   

5. Stir in the spinach puree and strained yogurt, simmering gently on low heat for 5 minutes before serving alongside the cooked rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.