Chicken and Spinach with Indian Spices
Tender chicken is cooked with onions, tomatoes, ginger, garlic, and aromatic Indian spices.Fresh spinach adds vibrant color, earthy flavor, and nourishing goodness.Cumin, coriander, turmeric, chili, and garam masala create a beautifully balanced spice blend.A gentle simmer allows the chicken to absorb the rich flavors of the sauce.Fresh lemon and cilantro brighten the finished dish.Serve it with basmati rice, naan, roti, or chapati for a satisfying meal.
Ingredients
For the Chicken
- 1½ lb (680 g) boneless chicken thighs or chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 2 medium tomatoes, finely chopped
- 1 green chili, finely chopped, optional
Indian Spice Blend
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder or mild chili powder
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt, or to taste
Spinach
- 8 oz (225 g) fresh spinach
- ¼ cup water or chicken stock, as needed
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels and cut it into evenly sized pieces. Keeping the pieces similar in size helps them cook evenly.Season lightly with a little salt, turmeric, and chili powder.
Sauté the Aromatics
- Heat the oil in a large heavy-bottomed skillet or Dutch oven over medium heat.Add the cumin seeds and allow them to sizzle for approximately 20–30 seconds.Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
Add Ginger and Garlic
- Add the grated ginger, minced garlic, and chopped green chili.Cook for approximately 1 minute, stirring constantly, until fragrant.Be careful not to burn the garlic.
Add the Tomatoes
- Add the chopped tomatoes and cook for 5–7 minutes until they soften and begin to break down.The mixture should become thick and aromatic.
Add the Spices
- Add coriander, turmeric, chili powder, ground cumin, black pepper, and salt.Stir continuously for approximately 30–60 seconds.Cooking the spices briefly in the onion and tomato mixture helps release their aromas and develops a deeper flavor.
Add the Spinach
- Add the fresh spinach in batches.Stir gently as each batch wilts down before adding more.Cook for approximately 3–5 minutes until the spinach is tender and incorporated into the sauce.
Finish the Dish
- Turn the heat to low.If desired, stir in yogurt or cream for a slightly richer and creamier sauce.Add fresh lemon juice, cilantro, and the remaining garam masala.Taste and adjust the salt and chili according to your preference
Serve
- Transfer the chicken and spinach to a serving bowl.Garnish with fresh cilantro and a small drizzle of cream or yogurt if desired.Serve hot with basmati rice, naan, roti, or chapati.
Notes
- Chicken thighs: Boneless thighs stay particularly juicy and work wonderfully in this recipe.
- Chicken breast: Breast meat can be used for a leaner option but should not be overcooked.
- Fresh spinach: Baby spinach wilts quickly and requires very little preparation.
- Frozen spinach: Frozen spinach can be substituted. Thaw and squeeze out excess water before adding.
- Spice level: Adjust the chili powder and green chili according to your preference.
- Creaminess: Yogurt or cream is optional and can be omitted for a lighter dish.
- Spinach texture: Avoid overcooking the spinach to preserve its fresh flavor and color.
- Resting: Allow the finished dish to rest for a few minutes before serving so the flavors can settle.