Punjabi Chicken & Spinach 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
Write a review
For the marinade
  1. 275g chicken thigh, 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. 1 cup fresh spinach leaves, roughly shredded
  18. 1 green chilli
  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/

Keema Aloo Mattar Masala (Spicy Minced Lamb, Potato & Peas)

keema mattar

When I got home from work on Sunday night (that’s right I work on Sundays booo), I was starving. And of course when you’re particularly hungry you never have anything in the fridge. Well, technically I did, but the only thing I was really in the mood for making was…a reservation so I didn’t even bother to look. As my id and super-ego battled out my dinner options, it suddenly dawned on me that I had bought home some fresh lamb mince the day before. I was then overcome with a massive craving for Keema Aloo Matter Masala (a classic Punjabi spicy minced lamb, potato & peas dish). It’s an amazingly simple yet flavourful dish and tastes so good with accompanying fresh chapatis or bread to soak up all the deliciousness. If there any vegetarians reading, this recipe is great as the lamb can be replaced with minced soya. Never wanting to leave anyone out-how sweet am I? 🙂

Enjoy the recipe and please do comment or tweet me your thoughts!

Serves 4-6

What we need:

4-5tbsp Olive oil
1kg minced lamb
4 medium sized potatoes, boiled and quartered
1 cup peas
3 bay leaves
1/4 cinnamon stick
2 black cardamoms (optional)
5-6 whole black peppercorns
1 tsp cumin seeds
2 onions, finely chopped
2 green chillis, finely chopped
3 cloves garlic, grated
3″ fresh ginger, grated
1/2 tin plum tomatoes
2-3 tsp salt or according to taste
1.5 tsp garam masala
1 tsp turmeric powder
1 tsp paprika powder
Handful fresh coriander

How we do:
– Heat 2 tbsp of oil in a wide open pan. Once hot add the bay leaves, cinnamon, cardamoms, peppercorns and cumin seeds. When they begin to splatter, add the mince and mix well. -Add 1 tsp of salt and cook for 4-6 minutes stirring continuously. Place a lid on the pan and let it cook for a further 5-10 minutes and mix every couple of minutes. As the mince begins to cook it will change colour and will begin to darken. Once any excess moisture has been fully absorbed and the mince is fully cooked, turn off the heat.
-In a separate pan, heat 2-3 tbsp of olive oil. Once hot, add the onions, green chillis and 1 tsp salt. Cook the onions until they become semi golden/translucent. At this point add the ginger and garlic and cook for 2-3 minutes.
-Now add the garam masala, turmeric powder and paprika and cook for a couple of minutes. Add the tomatoes at this point and mash well into the masala. When the oil begins to separate add the fresh coriander and add the mince with it and add 2 cups of water. Add the potatoes and peas at this point.
-Place a lid and bring it to a boil. Reduce to simmer and let it cook for a good 10-15 minutes stirring every few minutes.
-Check for salt and adjust accordingly to your taste.
-You are officially done! Serve with hot chapatis.


Spicy Indian Chicken

This recipe came out of a massive cooking session I had on Sunday. I was feeling inspired and as a result made a plethora of dishes including paneer/mushroom masala, spicy potato patties and sweet, sticky Indian desserts like Gulab Jamun! The boys (my bro and pops) were particularly looking forward to the chicken dish and chowed down accordingly. Thus, I deemed it appropriate to share this recipe with you all :). As this is a dry chicken dish as opposed to a “curry”, it is best served with hot chappatis with some butter smeared on top-believe! Also, I cooked the chicken on the bone as I think that the chicken becomes more flavourful and is more tender cooked on the bone but that is personal preference so feel free to use boneless if that is what you like. Check out the recipe below, do comment and let me know how it goes for you!

Serves 4

What we need:
For the marination:-
500g chicken (on the bone or boneless cut into small pieces)
1tsp salt
1tsp black pepper
1tsp grated garlic
1tsp grated ginger
1/2tsp paprika
1/2tsp garam masala
handful fresh coriander
2 tbsp yoghurt

For the masala:
3 tbsp olive oil
1 tsp cumin seeds
4 cloves
4 peppercorns
1 bay leaf
1 star anise
Pinch of cinnamon powder
1 onion, diced
1 green chilli, finely chopped
2tsp grated garlic
2tsp grated ginger
salt (according to taste)
1tsp garam masala
1/2 tsp turmeric powder
1/2 tsp paprika powder
1/4 tin peeled plum tomatoes
Handful fresh coriander

How we do:
-Marinate the chicken in the ingredients listed under ‘marination’ above. Leave to marinate for one hour in the fridge
-In the mean time, you can make the masala. Begin by heating the oil in a pan. Once hot add the cumin seeds, cloves, peppercorns, cinnamon powder, bay leaf and star anise
-Once they begin to sizzle, add the onions and chilli and cook for 3-5 minutes until the onions turn a slight golden colour
-Now add the garlic and ginger. Mix and cook for 1-2 minutes
-Now add the salt, garam masala, turmeric powder and paprika. Mix well and cook for a couple of minutes
-Add the tomatoes, mashing them with the rest of the masala. Cook for a few minutes and add half of the coriander. When you see the oil separate from the masala, add the chicken
-Mix the chicken well with the masala and continue to do so for 3-5 minutes
-Place the lid on the pan and place on low heat. Let it simmer, stirring every five minutes until the chicken is tender and cooked all the way through (this usually takes 25-30 minutes)
-Use the rest of the coriander to garnish the chicken and serve hot with chappatis