Description
A rich and creamy spinach-based chicken curry, perfectly spiced, served with garlic butter naan and fragrant basmati rice. This comforting dish is ideal for a hearty dinner.
Ingredients
Scale
- For the Chicken Marinade:
- 500 g boneless chicken thighs, cut into chunks
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- For the Spinach Curry Base:
- 2 tablespoons ghee or butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 2 large tomatoes, pureed
- 2 cups fresh spinach leaves, blanched and pureed
- 1/2 cup heavy cream
- 1/2 cup water or chicken broth
- Salt to taste
- Fresh cilantro for garnish
- For the Buttery Garlic Naan:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup plain yogurt
- 1/4 cup warm milk
- 2 tablespoons melted butter
- 3 garlic cloves, minced (for garlic butter topping)
- For the Fluffy Basmati Rice:
- 1 cup basmati rice
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon ghee or butter
Instructions
- Marinate the Chicken: In a bowl, combine chicken chunks with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Mix well, cover, and refrigerate for at least 1 hour.
- Cook the Chicken: In a large skillet, melt 1 tablespoon ghee over medium-high heat. Add the marinated chicken and sear until golden brown on all sides. Remove chicken and set aside.
- Prepare the Curry Base: In the same skillet, add the remaining ghee. Add cumin seeds and let them splutter. Then add chopped onion and sauté until golden brown, about 5-7 minutes. Add minced garlic, grated ginger, and slit green chilies; cook for 1 minute.
- Add Spices: Stir in garam masala, ground coriander, ground cumin, and cardamom. Cook for 30 seconds until fragrant. Add tomato puree and cook until the mixture thickens and oil separates, about 5 minutes.
- Incorporate Spinach: Add the spinach puree and stir well. Cook for 2-3 minutes. Season with salt.
- Finish Curry: Return the seared chicken to the pan. Add water or broth, bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes until chicken is tender and cooked through. Stir in heavy cream and cook for another 2 minutes. Adjust seasoning as needed. Garnish with fresh cilantro.
- Prepare Garlic Naan: Combine flour, baking powder, baking soda, salt, and sugar in a bowl. Add yogurt and warm milk; mix into a soft dough. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes. Divide dough into 8 balls. Roll each into a teardrop shape. Cook on a very hot skillet or tawa until bubbles appear, then flip and cook the other side. Brush with melted butter mixed with minced garlic.
- Cook Basmati Rice: Rinse rice until water runs clear. In a pot, bring 2 cups water to a boil with salt and ghee. Add rice, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- Serve: Place a bed of rice on a plate, top with the velvety spinach chicken curry, and serve with warm buttery garlic naan. Enjoy!
Notes
For a dairy-free version, substitute ghee with coconut oil and use coconut cream instead of heavy cream. The spinach can be replaced with kale or Swiss chard.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 650 kcal
- Sugar: 8 g
- Fat: 32 g
- Carbohydrates: 55 g
- Protein: 35 g