Indian Spiced Chicken Spinach

Nutriscore Rating: 77/100

Experience a burst of vibrant flavors with this Indian Spiced Chicken Spinach recipe, a wholesome and aromatic dish that brings together tender chicken thighs, nutrient-rich spinach, and a symphony of bold spices. Infused with the warmth of cumin, coriander, garam masala, and a hint of Kashmiri red chili, this dish delivers a delectable balance of heat and earthiness. The creamy tomato-yogurt base adds a luscious texture, while fresh cilantro provides a refreshing finish. Perfect for a quick weeknight dinner or an impressive meal for guests, this one-pan wonder is ready in just 45 minutes and pairs beautifully with basmati rice, naan, or roti. Bursting with flavor and easy to prepare, it’s an irresistible combination of health and indulgence!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 500 grams Boneless chicken thighs
• 300 grams Fresh spinach leaves
• 1 large (diced) Yellow onion
• 4 minced Garlic cloves
• 1 tablespoon (grated) Ginger
• 2 medium (pureed) Tomatoes
• 2 tablespoons Vegetable oil
• 1 teaspoon Ground cumin
• 1.5 teaspoons Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Kashmiri red chili powder (or paprika)
• 1 teaspoon (adjust to taste) Salt
• 3 tablespoons Greek yogurt
• 0.5 cup Water
• 2 tablespoons (chopped, for garnish) Cilantro leaves

📝 Instructions

13 steps

1. Wash and dry the chicken thighs thoroughly, then cut them into bite-sized pieces. Set aside.

2. Rinse the spinach leaves under cold water and drain well. Roughly chop the spinach and keep it ready.

3. Heat the vegetable oil in a large skillet or pan over medium heat.

4. Add the diced onion to the pan and sauté for 4-5 minutes, or until golden and softened.

5. Add the garlic and ginger to the pan, cooking for another 1-2 minutes until fragrant.

6. Stir in the ground cumin, coriander, turmeric, garam masala, and Kashmiri red chili powder. Cook for 30 seconds to toast the spices.

7. Add the pureed tomatoes, mixing well with the spices. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.

8. Lower the heat slightly and stir in the Greek yogurt, combining it thoroughly into the mixture to form a creamy base.

9. Add the chicken pieces to the pan. Cook for 7-8 minutes, stirring occasionally, until the chicken is lightly browned and coated in the spice mixture.

10. Pour in the water and sprinkle in the salt. Bring the mixture to a simmer, cover the pan, and cook for 10 minutes, or until the chicken is fully cooked and tender.

11. Stir in the chopped spinach and allow it to wilt into the sauce, cooking for another 2-3 minutes.

12. Adjust salt if necessary, then turn off the heat. Garnish with chopped cilantro leaves before serving.

13. Serve the Indian Spiced Chicken Spinach with steamed basmati rice, naan, or roti for a satisfying meal.

Nutrition Facts

1 serving (356.6g)

Calories		384
% Daily Value*
Total Fat		21.4 g	27%
	Saturated Fat	5.0 g	25%
	Polyunsaturated Fat	4.3 g
Cholesterol		132 mg	44%
Sodium		645 mg	28%
Total Carbohydrate		12.1 g	4%
	Dietary Fiber	3.9 g	14%
	Total Sugars	3.9 g
Protein		37.4 g	75%
Vitamin D		0.0 mcg	0%
Calcium		140 mg	11%
Iron		4.3 mg	24%
Potassium		991 mg	21%

*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.

Source of Calories

Fat: 765 cal (49.1%%)

Protein: 600 cal (38.5%%)

Carbs: 192 cal (12.3%%)