Chicken Saag is one of the most popular Indian recipes. I made it dairy-free for a clean keto-approved recipe!
This simple curry is a weeknight winner! With only 15 minutes of prep time and 25 minutes to cook, this will be ready on the table as quickly as your Uber-eats order. Except this version will be much healthier!
What is saag made of?
If you’ve dined at Indian restaurants or got Indian takeout, you likely would have seen the several dishes with the word ‘saag’ in the name.
The term ‘saag’ refers to the leafy green vegetables that are commonly found on the Indian subcontinent (including India, Pakistan, Nepal etc.). These leafy greens include spinach, collard greens, basella, mustard greens, fenugreek, and dill.
This dairy-free chicken saag specifically uses spinach. You’ll need mature spinach, rather than baby spinach. Mature spinach is hardier compared to the baby leaves, which are too delicate for this type of recipe.
You can also use frozen spinach, but if you do, allow it to defrost, then drain and dry it out before use. If you don’t do this important first step, you’ll find your chicken saag to be very ‘wet’.
Creamy saag dishes will often use cream, but to make this version dairy-free we are going to use coconut cream.
You’ll notice though, that this recipe calls for ghee. So you may be wondering if this recipe actually is dairy-free.
Ghee is typically prepared by simmering butter, skimming any impurities from the surface, and then pouring out and setting aside the clear liquid fat. The final step is discarding the solid residue that had settled to the bottom. This process means that all the milk solids are completely removed during production.
This means that technically, ghee is not dairy-free because it is butterfat. However, it’s lactose-free.
So if you’re avoiding dairy because you’re lactose intolerant, ghee is a safe option for you.
Saag dishes are often served bread such as naan or roti, but in this low-carb version of Dairy-Free Chicken Saag, I serve it over cauliflower rice.
- Melt half of the ghee in a large skillet. Add coriander and cardomon pods. Toast. Add onion and cook until translucent. Add ginger and garlic. Add spinach and cook until wilted. Season with salt.
- Transfer mixture to a blender and blend until combined. Add back to the pan.
- Meanwhile, prep the chicken. Combine the rest of the ghee, chili powder and turmeric in a medium bowl. Season with salt and pepper. Add chicken and toss well to combine.
- Add chicken to the Saag sauce and cook. Add in the coconut cream and simmer for 5 minutes. Season with salt and pepper and serve over cauliflower rice.
- Serving Size: 1
- Calories: 312
- Fat: 22g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
Keywords: chicken saag, dairy-free