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Whole30 Indian saag chicken in a white bowl

Whole30 Indian Saag Chicken (Paleo Indian Saag Chicken)

This Whole30 Indian saag chicken is a paleo, Whole30-compliant take on the Indian favorite, saag paneer. Super rich and satisfying, this Whole30 Indian saag chicken absolutely rivals takeout! Such a great Whole30 Indian recipe or paleo Indian recipe, you'll never miss the paneer. 
Course Main Course
Cuisine Indian, Indian / Pakistani, Paleo, Whole30
Keyword chicken, indian, paleo, whole30
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 555kcal




  • 2 12-ounce packages frozen spinach steamed
  • 2 1/2 Tbsp. ghee
  • 6 cloves garlic
  • 1 1/2 Tbsp. grated ginger
  • 1-2 serrano chiles minced
  • 1 medium white onion chopped
  • 1 tsp. garam masala
  • 4 tsp. coriander powder
  • 2 tsp. cumin powder
  • 2-3 Tbsp. dried fenugreek leaves
  • 1 14.5- ounce can coconut milk
  • 1 cup coconut cream the solid white part of a can of coconut milk or coconut cream
  • plenty of salt like 1 - 2 teaspoons
  • fresh cilantro chopped, to serve


  • Preheat oven to 375º F. Combine spices and oil or ghee in a bowl. Place chicken pieces in a large baking dish and coat with oil-spice mixture. Bake for 30 minutes; remove from oven. Preheat broiler then broil chicken for 5 minutes, or until browned in places. Remove from oven and set aside. Let cool slightly, then cut chicken off the bone into bite-sized pieces.
  • In a food processor, process steamed spinach until puréed. Set aside.
  • In a large skillet over medium-low heat, place 2 1/2 tablespoons ghee. Add onions, ginger, garlic, and serrano chiles; cook slowly, stirring regularly, until a toffee color. Don't skip this part! Add a tablespoon of water, as needed, if mixture is burning or drying out.
  • Add the garam masala, coriander powder, and cumin powder. Sprinkle with a little water to moisten, if you haven't added water in the previous step. Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes.
  • Add the spinach to the skillet and stir well. Add 1 teaspoon salt, 1/2 cup of water, coconut milk, coconut cream, fenugreek leaves, and cooked chicken pieces. Stir well, then cook about 5 minutes uncovered. Taste and add more salt as needed.
  • Serve over cauliflower rice and top with fresh chopped cilantro.


Calories: 555kcal | Carbohydrates: 13g | Protein: 19g | Fat: 50g | Saturated Fat: 35g | Cholesterol: 74mg | Sodium: 390mg | Potassium: 589mg | Fiber: 5g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 5mg | Net Carbs: 8g