# Spinach Chicken Curry

An easy and quick chicken recipe with spinach that is delicious and flavorful.

- Servings: 6 servings
- Total time: 20 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 615 gm boneless skinless chicken thighs cut into chunky pieces
- 265 gm spinach (only the leaves), chopped to get thin slivers
- 300 gm large onion
- 30 gm large garlic cloves
- 30 gm ginger
- 1 large tomato
- 1 green chilli
- 6 to 7 mint leaves
- 0.5 tsp whole black peppercorns
- 4 green cardamoms
- 4 cloves
- 1 dried bay leaf
- 1 inch length cinnamon stick
- 2 tsp kashmiri red chilli powder or paprika
- 1 tsp turmeric powder
- 2 tsp heaped ground coriander
- 0.5 tsp ground cumin
- 1 tsp garam masala powder
- 0.25 tsp ground nutmeg or jaifal powder
- 2 tsp salt
- 1 tsp sugar
- 2 tbsp sour cream or heavy cream or plain unflavored yogurt
- 1 tsp butter
- 1 cup hot water
- 3 tbsp oil

## Instructions

1. Start by making a ginger garlic paste: blend garlic, ginger, and 1 optional green chili with about 4 tablespoons of water to a smooth paste.
2. Coarsely grind green cardamoms, cloves, and black peppercorns.
3. Heat a pan on medium heat and add a dried bay leaf and a cinnamon stick.
4. Add onions and a sprinkle of salt, then fry them on medium-high heat until they soften and start getting some color along the edges.
5. Add the ground spices, followed by the ginger garlic paste.
6. Stir for about 2 minutes on medium heat until the raw smell of ginger and garlic goes away.
7. Lower the heat as much as possible and add Kashmiri red chilli powder or paprika, turmeric powder, ground coriander, and a little bit of ground cumin.
8. Stir for just 2 seconds to prevent the spices from burning.
9. Add the boneless skinless chicken thighs and stir them along with the spices on high heat for three to four minutes.
10. Add the tomatoes and salt, then stir until the tomatoes turn mushy.
11. Add a sprinkle of sugar to balance the flavor.
12. Cover the pan and cook on medium heat for 5 minutes.
13. Add about a cup of hot water and cover again, cooking on medium-low heat for 5 more minutes.
14. Lift the lid; the chicken should be tender.
15. Add 2 tablespoons of sour cream (optional, or use cooking cream or yogurt).
16. Add garam masala powder and a pinch of ground nutmeg.
17. Add the spinach leaves.
18. Cover the pan and cook on medium-low heat for 5 minutes.
19. Lift the lid after 5 minutes.
20. Add a teaspoon of butter and a few mint leaves (optional, but highly recommended for flavor).
21. Discard the bay leaf and cinnamon stick before serving, and taste to adjust seasonings.
22. Serve with hot steamed rice, roti, or naan.

## Equipment

- jar
- pan

## Tips

- When grinding whole spices, they can be coarsely ground to avoid finding them in the meal, or they can be pushed to the side of the plate.
- When using yogurt instead of cream, stir it very well with 2 tablespoons of water before adding.
- Mint leaves add a lot of flavor; if you don't like mint, you can use chopped coriander instead.
- Discard the bay leaf and cinnamon stick before serving.
- Do a taste test and adjust seasonings if required.

## Source

- Original video: https://youtu.be/YebEQ7smBb8?is=ZM4KYUI1DONFMs9w
- Recipe page: https://www.cliprecipe.com/recipe/1d3a36c8-4b5c-4a68-8f60-0eb86b11a516
- Extracted: 2026-05-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt