Spinach Chicken Recipe
Ingredients
For Marinating Chicken
Chicken 1 kg
Ginger garlic paste 1 tbsp
Salt 1 tsp
Turmeric 1/2 tsp
Chilli powder 1/2 tsp
Lemon 1/2
For Cooking the Curry
Mustard oil: 1/2 cup
Cloves: 2-3
Green cardamom: 4-5
Peppercorns: 8-10
Javatri: 1/2
Cinnamon stick: 2
Cumin: 1 tsp
Bay leaves: 2
Onion: 4
Ginger garlic paste: 1 tbsp
Tomatoes: 2
Salt: 1/2 tsp
Chilli powder: 1/2 tsp
Turmeric: 1/2 tsp
Garam masala: 1/2 tsp
Kashmiri mirch: 1 tsp
Kasuri methi: 1 tsp
Cumin powder: 1/2 tsp
Coriander powder: 1 tsp
Water: 1/2 cup
For Spinach puree
Water: 2 litres (for boiling)
Sugar: 1 tsp
Spinach: 500g
Coriander: Handful
Green chillies
Let’s Start Recipe
Today, we’re going to make a delicious and healthy Spinach Chicken recipe. If you’ve never made spinach chicken before, you should definitely try this recipe. It goes perfectly with **chapati**, **paratha**, **naan**, or even **rice**. It’s an easy and flavorful recipe, so let’s get started!
Step 1: Marinating the Chicken
Take **1 kg of chicken** and start by marinating it. Add **1 tablespoon ginger-garlic paste**, along with **1 teaspoon salt** (you can adjust the salt later). We’ll keep the salt a little lower for now. Then add **½ teaspoon turmeric powder**, **½ teaspoon red chili powder**, and the juice of **half a lemon**. The lemon juice will make the chicken soft and tender.
Mix all the ingredients well with the chicken. Let it marinate for about **30 minutes to 1 hour**. If you’re in a hurry, you can cook it immediately as well.
Step 2: Frying the Whole Spices
In a **pan**, add **½ cup mustard oil** (you can use any oil of your choice). Heat the oil well, and once it’s hot, add the following whole spices:
2-3 cloves
4-5 green cardamoms
8-10 black peppercorns
½ piece star anise
2-inch cinnamon stick
1 teaspoon cumin seeds
2 bay leaves
Fry these spices on **low flame** for **30-40 seconds**. After that, add **4 medium-sized onions**, sliced thinly (you can chop them finely if you prefer). Fry the onions on **medium-high flame**, stirring constantly until they turn **golden brown**. This should take around **5-7 minutes**. Keep stirring to ensure even browning.
Step 3: Adding Ginger-Garlic Paste and Tomatoes
Once the onions are golden, reduce the heat to **low-medium** and add **1 tablespoon ginger-garlic paste**. Sauté for **2-3 minutes** until the raw smell of the paste disappears and the onions turn slightly darker.
Next, add **2 medium-sized tomatoes**, chopped finely. Add **½ teaspoon salt** to help the tomatoes cook faster. Stir everything together and cook for **2-2.5 minutes** until the tomatoes soften.
Step 4: Adding Dry Spices
Now, add the following dry spices:
1) ½ teaspoon red chili powder
2) ½ teaspoon turmeric powder
3) ½ teaspoon garam masala powder
4) 1 teaspoon Kashmiri chili powder
5) 1 teaspoon kasuri methi
6) ½ teaspoon roasted cumin powder
7) 1 tablespoon coriander powder**
Mix all the dry spices well with the onions and tomatoes. Cook for **1-2 minutes** on low heat to avoid burning the spices. Once everything is well mixed, add **½ cup water**. Stir well and let it cook, allowing the oil to separate from the spices. This should take **2-3 minutes**.
Step 5: Cooking the Chicken
Meanwhile, in a large pot, bring about **2-2.5 liters of water** to a boil. Add **1 teaspoon sugar**, **500 grams of spinach** (washed thoroughly), and a handful of **fresh coriander leaves**. Add **3-4 green chilies** for a bit of heat.
Boil the spinach for about **3-4 minutes** until it softens but doesn’t turn dark. The color should remain vibrant green. Once boiled, immediately transfer the spinach to **cold water** to stop the cooking process. This helps preserve the color and texture of the spinach.
Once cooled, squeeze out excess water from the spinach and transfer it to a blender. Blend the spinach into a **smooth puree**. Do not add water, but if it’s too thick, you can add a little bit of water to help blend it.
Step 7: Adding the Spinach Puree to Chicken
By now, the chicken should be about **90-95% cooked**. Stir it once and check. There should still be some water left, as we didn’t add any extra water. At this point, add the prepared **spinach puree** to the chicken.
Mix it well and, if needed, add a little water (you can rinse the blender jar with a bit of water and add that to the chicken). Increase the flame to **high** to help the spinach cook well with the chicken.
Add **½ teaspoon salt** (adjust to taste) and mix well. Let it cook for **8-10 minutes** to blend the flavors and allow the spinach to lose its raw taste.
Step 8: Final Cooking and Serving
After 10-11 minutes, the ** Spinach Chicken** is ready! Stir it well and check the consistency. If you want a thinner gravy, you can add a little more water and cook for a couple of minutes. Once it’s at your desired consistency, serve it hot.
Tip
Enjoy it with **chapati**, **paratha**, **naan**, or even **rice**. This **Restaurant-style Spinach Chicken** will be the perfect addition to your meal, rich in flavor and nutrients.
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Thank You…..♥️