# Spinach Chicken Curry

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

- Servings: 6 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 615 gm boneless skinless chicken thighs cut into chunky pieces
- 265 gm spinach (only the leaves)
- 1 large onion
- 5 large garlic cloves
- 2.5 inch length ginger
- 1 green chilli
- 6 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 green chili (optional) 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 along with a sprinkle of salt and fry them on medium-high heat until they soften and get 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. Reduce heat to as low 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 3-4 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 again cover on medium-low heat for 5 more minutes.
14. Lift off the cover; 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 (or jefer).
17. Add the chopped spinach.
18. Cover on medium-low heat for 5 minutes.
19. Lift off the cover.
20. Add a teaspoon of butter and a few mint leaves (optional).
21. Discard the bay leaf and cinnamon stick before serving.
22. Taste test and adjust the seasonings if required.
23. Serve with hot steamed rice, roti, or naan.

## Equipment

- blender
- pan

## Tips

- If you want to avoid chili heat, add 4 tablespoons of water when blending the ginger garlic paste.
- Grind whole spices coarsely as some people may not like them in their meal.
- Stir ground spices for only 2 seconds to prevent burning.
- Boneless chicken is best for a quick recipe.
- A sprinkle of sugar balances the flavor of the tomatoes.
- Adding sour cream, cooking cream, or yogurt is optional.
- Discard the bay leaf and cinnamon stick before serving.
- Do a taste test and adjust seasonings if required.
- If using yogurt, stir it well with 2 tablespoons of water before adding.
- If you don't like mint, you can add chopped coriander for flavor.

## Source

- Original video: https://youtu.be/YebEQ7smBb8?is=9RnrLY5_5hVzaX3J
- Recipe page: https://www.cliprecipe.com/recipe/a2b62f8f-b385-45c0-a327-012b16c7890d
- Extracted: 2026-03-22

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