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Indian Spiced Chicken and Spinach

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A mild spiced Indian classic brought up to date with a few additions. Great with rice or with bread.

A mild spiced Indian classic brought up to date with a few additions. Great with rice or with bread.

Ingredients

Serves: 4-6

Metric Cups
  • 500 grams chicken thighs
  • 4 onions (finely chopped)
  • 2 large tomatoes (roughly chopped)
  • 5 medium mushrooms (roughly chopped)
  • 500 grams fresh spinach
  • 2 teaspoons coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon paprika
  • 10 black peppercorns
  • 1 stick cinnamon
  • 2 teaspoons garam masala
  • ½ teaspoon turmeric
  • 4 cloves
  • 5 cardamom pods
  • 2 leaves bay leaves (or indian bay leaves)
  • ½ teaspoon cayenne pepper
  • 5 tablespoons oil
  • 125 millilitres natural yoghurt
  • 1 tablespoon mashed fresh root ginger (mashed)
  • 1 tablespoon crushed garlic
  • 1 pinch of salt (to taste)
  • 17⅔ ounces chicken thighs
  • 4 onions (finely chopped)
  • 2 large tomatoes (roughly chopped)
  • 5 medium mushrooms (roughly chopped)
  • 17⅔ ounces fresh spinach
  • 2 teaspoons coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon paprika
  • 10 black peppercorns
  • 1 stick cinnamon
  • 2 teaspoons garam masala
  • ½ teaspoon turmeric
  • 4 cloves
  • 5 cardamom pods
  • 2 leaves bay leaves (or indian bay leaves)
  • ½ teaspoon cayenne pepper
  • 5 tablespoons oil
  • 4 fluid ounce natural yoghurt
  • 1 tablespoon mashed fresh gingerroot (mashed)
  • 1 tablespoon crushed garlic
  • 1 pinch of salt (to taste)

Method

Indian Spiced Chicken and Spinach is a community recipe submitted by heymrleej and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Dry roast the cumin and coriander seeds for a couple of minutes and crush together in a pestle and mortar.
  • Fry the chicken in half the oil in a large pan until golden. Remove and add the remaining oil and then the onions, garlic and ginger.Fry until golden brown. Add ALL the spices. and fry for 2 minutes.
  • Pop the chicken back into the pan. Add the yoghurt and 2 cups of water bring to the boil and then turn down the heat. Put the lid on and simmer for 1 1/2 hours stirring occasionally.
  • If the water gets too low add a little. If at the end it's too watery take the lid off and reduce it for a few minutes.
  • At the last minute, add the spinach and cook for 5-7 minutes. You can fish out the cinnamon and bay leaves if you're feeling adventurous. If not give someone a surprise.
  • Serve with freshly boiled rice or simple flat bread.
  • Dry roast the cumin and coriander seeds for a couple of minutes and crush together in a pestle and mortar.
  • Fry the chicken in half the oil in a large pan until golden. Remove and add the remaining oil and then the onions, garlic and ginger.Fry until golden brown. Add ALL the spices. and fry for 2 minutes.
  • Pop the chicken back into the pan. Add the yoghurt and 2 cups of water bring to the boil and then turn down the heat. Put the lid on and simmer for 1 1/2 hours stirring occasionally.
  • If the water gets too low add a little. If at the end it's too watery take the lid off and reduce it for a few minutes.
  • At the last minute, add the spinach and cook for 5-7 minutes. You can fish out the cinnamon and bay leaves if you're feeling adventurous. If not give someone a surprise.
  • Serve with freshly boiled rice or simple flat bread.
  • Tell us what you think

    What 1 Other has said

    • Where do the mushrooms and tomatoes fit into the recipe? I improvised to add the mushrooms before the spices and the tomatoes after the liquid. Result was very good with rice and chutney, thanks

      Posted by Grumps on 9th January 2016
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