How to make Chicken with Spinach Curry (Restaurant-Quality Meal)

This chicken with spinach is thick, savory, and really soothing! Lightly spiced chicken is cooked until tender and delicious in creamy spinach curry.

For a highly tasty restaurant-quality meal, skip the takeout this week and make this chicken saag recipe instead!

Why Will You Enjoy This Recipe?

• It’s full of flavor and the ideal dish to serve to guests and family! This delightfully spicy, creamy, and delicious dish will send everyone insane.
• It’s surprisingly nutritious and packed with vegetables. This chicken saag recipe is built around spinach-based curry. In fact, two complete bags of spinach! Chicken is high in protein, and spinach is high in vitamins and minerals.
• It’s a failsafe process that produces restaurant-quality chicken saag that rivals takeout! You’ll begin by baking the chicken, then make the curry, and then let it all boil for a few minutes. The end result is an absolutely delicious Indian curry!

Important Ingredients

Spinach, Frozen – This dish can be made with either fresh or frozen spinach. Frozen spinach, on the other hand, is far more convenient and just as good.

Simply steam two bags of frozen spinach as directed on the packaging. After steaming the spinach, purée it in a food processor or blender.

It’s entirely up to you how pureed the spinach should be. Whether that means completely smooth or with a few spinach chunks!

Garam Masala – Garam masala is a common spice in Indian cooking. Cinnamon, cardamom, and cloves, among other spices, make up this comforting blend.

It has a wonderful aroma and flavor. If you don’t have any garam masala on hand, I strongly advise you to purchase some the next time you go grocery shopping.

This Indian spice can be found in either the spice aisle or the ethnic food area of most supermarkets.

Half-and-Half — This chicken saag recipe benefits from the thick and creamy half-and-half. If you don’t have half-and-half, heavy whipping cream will suffice. Avoid using low-fat or skim milk in place of whole milk, as this will result in a thin, watery curry.

Chef’s Advice

• Cook the onion, garlic, ginger, and serrano chilies with patience! The idea is to get your aromatics to a deep, dark brown hue. Do not rush this step! It is crucial to the overall flavor of the dish! Continue to cook, stirring frequently to avoid burning, until the mixture turns a rich brown color.
• For a keto-friendly lunch, serve this chicken saag over cauliflower rice. The fat content of this dish is increased by using half-and-half and full-fat yogurt. To keep the carbs low, simply replace the normal white rice with cauliflower rice.
• Refrigerate any leftover chicken saag for up to 4 days in an airtight container. Reheat in a skillet over medium heat on the stove for 5 minutes when ready to eat. Alternatively, microwave for 30 seconds at a time until thoroughly warmed.

Chicken with Spinach Curry

This chicken saag is thick, savory, and really soothing! Lightly spiced chicken is cooked until tender and delicious in creamy spinach curry.

For a highly tasty restaurant-quality meal, skip the takeout this week and make this chicken saag recipe instead!

Ingredients

For the Chicken

• 3 tablespoons ghee
• 1 teaspoon salt
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper
• 1 ½ pound of chicken thighs or legs

For the Spinach

• 3 tablespoons ghee
• 2 12-ounce packages of frozen spinach steamed
• 6 garlic cloves minced
• 1 ½ tablespoon fresh grated ginger
• 4 teaspoons coriander powder
• 1 serrano chile minced
• 1 medium white onion chopped
• 2 teaspoons cumin
• 1 teaspoon garam masala
• 2-3 tablespoons dried fenugreek leaves see Notes
• 1 ½ cups half-and-half
• ½ cup plain full-fat yogurt
• 1 teaspoon salt
• chopped fresh cilantro to serve

Equipment

• Baking dish
• Food processor or blender
• Large skillet

Instructions For Chicken with Spinach Curry

1. Preheat the oven to 375 degrees F. In a mixing bowl, combine the spices with the oil or ghee. Coat the chicken pieces in the oil and spice mixture in a large baking dish. Remove from oven after 30 minutes. Preheat the broiler and broil the chicken for 5 minutes, or until golden brown. Take out of the oven and set aside.
2. Steamed spinach should be puréed in a food processor or high-powered blender. Place aside.
3. In a large skillet, melt 3 tablespoons ghee over medium-low heat. Combine the onions, ginger, garlic, and serrano chiles in a large mixing bowl. Cook until the mixture turns a rich medium brown color, stirring frequently. Do not skip this section! If the mixture is scorching or drying out, add a tablespoon of water at a time as needed.
4. Combine the garam masala, coriander powder, and cumin powder in a mixing bowl. To moisten, drizzle with a little water. Cook, stirring regularly, for 3-5 minutes, or until the spices are fragrant.
5. Stir the spinach into the skillet well. Combine 1 teaspoon salt, half-and-half, yogurt, and fenugreek leaves in a mixing bowl. Stir well to blend, then gently fold in the chicken. Cook for 5 minutes, then taste and adjust the salt if necessary.

Notes

• Dried Fenugreek Leaves: Dried fenugreek leaves are what make this chicken saag taste just as excellent as, if not better than, what you’d get in a restaurant! You can leave out the dried fenugreek leaves if you can’t find them.
• Replace the half-and-half with full-fat coconut milk and use plain full-fat coconut yogurt instead of ordinary yogurt to make this dish paleo.

This recipe serves around 6 people. Your desired portion sizes will determine the number of servings.

The nutritional values provided are for 1 serving out of 6 using the components mentioned, except white rice. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 6. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 527kcal, Carbohydrates: 13g, Protein: 26g, Fat: 43g, Saturated Fat: 19g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 175mg, Sodium: 984mg, Potassium: 819mg, Fiber: 5g, Sugar: 3g, Vitamin A: 13673IU, Vitamin C: 10mg, Calcium: 270mg, Iron: 4mg, Net Carbs: 8g