Afghani Chicken with Spinach
Dive into the rich and vibrant flavors of Afghani Chicken with Spinach, a comforting and nutritious dish perfect for family dinners or special occasions. This recipe blends succulent, marinated chicken with tender spinach, creating a harmony of earthy and spiced flavors enhanced by yogurt, garlic, and traditional Afghan spices like garam masala and cumin. A light simmer ensures the chicken remains juicy while the spinach melts beautifully into the flavorful sauce. Finished with a touch of cream for added indulgence (optional), this one-pan dish pairs wonderfully with naan, roti, or fragrant basmati rice. With its perfect balance of proteins, greens, and aromatic spices, Afghani Chicken with Spinach is your go-to dish when you're craving a hearty yet wholesome meal packed with authentic Afghan flavors.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless)
- 200 grams Fresh spinach (chopped)
- 150 grams Plain yogurt
- 1 medium Onion (finely chopped)
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 2 Green chilies (finely chopped, adjust to taste)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper powder
- 1 tablespoon Lemon juice
- 2 tablespoons Heavy cream (optional for richness)
- 3 tablespoons Cooking oil or ghee
- 0.5 cups Water
Instructions
Marinate the chicken pieces with yogurt, garlic paste, ginger paste, cumin powder, coriander powder, black pepper, salt, and lemon juice. Let it sit for at least 30 minutes (or up to 2 hours for better flavor).
Heat the oil or ghee in a large pan over medium heat. Add the chopped onions and sauté until they are golden brown.
Add the marinated chicken along with the marinade to the pan. Cook on medium-high heat for 6-8 minutes, stirring occasionally until the chicken begins to brown slightly.
Reduce the heat to low and add the chopped spinach to the pan. Stir well to combine.
Pour in the water and cover the pan. Simmer on low heat for about 20-25 minutes or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
Once the chicken is cooked, add the garam masala, green chilies, and heavy cream (if using). Stir well and cook for another 5 minutes to let the flavors meld together.
Taste and adjust seasoning with more salt or spices if needed.
Serve hot with naan, roti, or steamed basmati rice. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 3266 mg | 142% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 18.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 615 mg | 47% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2057 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
