North Indian-Style Spinach Chicken Recipe

Name: North Indian-Style Spinach Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1/2 teaspoon fenugreek seeds; 1/2 teaspoon turmeric; 1/2 teaspoon cayenne; 1 large onion, chopped; 8 ounces cremini or button mushrooms, quartered; 2-in. piece fresh ginger; 4 large garlic cloves; 2 teaspoons each ground coriander and cumin; 2 teaspoons kosher salt; 1 1/2 pounds boned, skinned chicken thighs, cut into 1-in. chunks; 1 cup diced canned tomatoes; 1 pound baby spinach; 1/2 bunch cilantro; 1 tablespoon fresh lemon juice

Servings: persons

3 tablespoons canola oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 large onion, chopped
8 ounces cremini or button mushrooms, quartered
2-in. piece fresh ginger
4 large garlic cloves
2 teaspoons each ground coriander and cumin
2 teaspoons kosher salt
1 1/2 pounds boned, skinned chicken thighs, cut into 1-in. chunks
1 cup diced canned tomatoes
1 pound baby spinach
1/2 bunch cilantro
1 tablespoon fresh lemon juice

1
In a 6- to 8-qt. pot, heat oil over medium-high heat. Add fenugreek seeds; sizzle 2 seconds, then stir in onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger and garlic.
2
Add ginger, garlic, turmeric, cayenne, coriander, cumin, and salt to pot; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes.
3
Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro leaves and tender stems to yield 1 cup. Stir into pot, along with lemon juice. Serve with cooked rice.
4
Note: Nutritional analysis is per serving.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons canola oil, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne, and more.

Yes, North Indian-Style Spinach Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

North Indian-Style Spinach Chicken

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