Punjabi Chicken & Spinach Curry

curry

As the weather begins to cool, try out this hearty and spicy Punjabi chicken and spinach curry recipe. Disclaimer: Aromas from cooking this dish may result in random hungry neighbours knocking at your door (answer at your own risk).

Punjabi Chicken & Spinach Curry
Serves 2
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For the marinade
  1. 275g chicken breast, cut into 2” chunks
  2. 1 tbsp Greek yoghurt
  3. 1” ginger, grated
  4. 1/2 clove ginger, grated
  5. ½ tsp salt
For the masala
  1. 1 small white onion, peeled
  2. 2” ginger
  3. 1 clove garlic
  4. 3 tbsp olive oil
  5. 1 tsp cumin seeds
  6. 3” cinnamon stick
  7. 2 cloves
  8. 3 peppercorns
  9. 1 bay leaf
  10. 1 black cardamom
  11. 1 tsp salt
  12. 1 tsp garam masala
  13. ½ tsp paprika
  14. ½ tsp turmeric powder
  15. 2 tbsp chopped tomatoes & juice
  16. 2 tsp tomato puree
  17. ¼ cup fresh spinach leaves
  18. 1 green chilli
Instructions
  1. Turn your grill on or pre-heat your oven on the highest temperature
  2. Place all "marinade" ingredients into a bowl and mix together
  3. Place the marinated chicken on a foil lined oven tray. Grill or roast for 5-6 minutes until cooked (the chicken should be white all the way through once fully cooked)
  4. Remove from heat and cover with foil
  5. To make the masala, coarsely grind onions, ginger and garlic in a food processer
  6. Heat oil in a non stick pan. Once hot add the cumin alongside the cinnamon, cloves, peppercorns, bay leaf and black cardamom
  7. When they begin to sizzle in the oil, add the ground onion, ginger and garlic mixture. Add salt and cook for 3-4 minutes, stirring continuously
  8. When they turn slightly golden, add the garam masala, paprika and turmeric powder and mix well. Now add the chopped tomatoes and tomato puree and mash into the masala.
  9. At this point, add the grilled chicken to the masala and mix together
  10. Using a food processor, grind together the spinach and green chilli. Now add this paste to the chicken masala.
  11. Add 1/4 cup of water and cook on high heat for 4-5 minutes
  12. Serve hot with delicious chapatis. Enjoy!
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

7 thoughts on “Punjabi Chicken & Spinach Curry

  1. Hi,
    Sounds delicious – you have ginger listed twice – I’m guessing that the grated ‘clove’ is meant to be garlic. Thanks so much for sharing!

  2. thanks barbara this recipe Sounds delicious – you’ve got ginger listed doubly – I’m guess that the grated ‘clove’ is supposed to be garlic. Thanks such a lot for sharing!

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