"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Whole30 Indian Saag Chicken (Paleo Indian Saag Chicken) Recipe

  Tried it? Rate this Recipe:


This recipe for Whole30 Indian Saag Chicken (Paleo Indian Saag Chicken), by , is from Alka and Sachin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anup Kanodia


- 3 Tbsp. olive oil or ghee
- 1 tsp. salt
- 1/2 tsp. turmeric powder
- 1/4 tsp. cayenne powder
- 1 1/2 pounds chicken pieces

- 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

1. 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.

2. In a food processor, process steamed spinach until puréed. Set aside.
3. 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.
4. 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.
5. 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.

6. Serve over cauliflower rice and top with fresh chopped cilantro.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!