Indian Spiced Spinach Chicken is a quick and easy chicken dinner recipe cooked with Indian spices and spinach. It takes just about 45-minutes to get this prepared from scratch. This has a spicy, sweet, and creamy taste to it. This is best served with Basmati rice or Jasmine rice.
#IndianRecipes #IndianChickenRecipe #SpinachChicken
Course: Dinner, Lunch, Main Course
Cuisine: American, Indian
Prep Time: 15m
Cook Time: 30m
Total Time: 45m
Servings: 2 People
Author: Anjali
ingredients:
– 200 gm Spinach washed and rinsed thoroughly
– 2 Tablespoon Vegetable Oil you can also use butter or ghee
– 1 lbs Chicken Boneless & Skinless
– 2 whole Bay Leaf
– 2 whole Cinnamon Sticks
– 2 Medium-sized Chopped Onions
– 5-6 Cloves minced Garlic
– 2 Medium-Sized Tomatoes roughly chopped
– ½ Teaspoon Turmeric Powder
– ½ Teaspoon Curry Powder or Ground Coriander
– ½ Teaspoon Ground Cumin
– ½ Teaspoon Paprika
– ½ Teaspoon Salt ADJUST AS PER TASTE
– 1 Teaspoon Ground Black Pepper
– 1 Teaspoon Brown Sugar
– 5-6 Small Slit Green Chilies or Serrano Peppers
– 1 Cup Heavy Cream
1) If you are using canned spinach, you can skip this step. If you are using fresh spinach then first of all cut out the base of the spinach. Now put it in a colander and wash and rinse it thoroughly. Drain the water and roughly chop it.
2) Heat 2 Tbsp Vegetable Oil/Canola Oil in a skillet set over medium heat. Add the chicken pieces. Sear on both sides until golden brown. This takes about 5-minutes on both sides.
3) Once the chicken is done, take it out from the skillet and keep it aside. In the same skillet, add some more oil. As the oil shimmers, add two bay leaves and broken cinnamon sticks. Cook until fragrant, 30-seconds.
Add chopped onions and minced garlic cloves. Sautee until they turn light golden brown. Add the chopped tomatoes and stir well until combined. Add slit green chilies and the spices. Start with turmeric powder, coriander powder or curry powder, ground cumin, paprika, salt, ground black pepper. Sautee the spices for 1-minute and add the chicken pieces and mix well.
Add the chopped spinach and cover cook for 2-3 minutes on medium heat. If using canned spinach, then squeeze the spinach before adding it to the skillet. After 2-minutes, open the lid and stir well until combined. Make sure the chicken is cooked through.
Add 1 cup of heavy cream. Once it comes to a quick boil, serve.
4) Serve this with some basmati rice or jasmine rice. Enjoy!
calories 208Kcal
adapted from Food and Wine
https://www.foodandwine.com/recipes/indian-spiced-chicken-and-spinach#spotim-comments
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