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Spinach Chicken Curry

Prachi Gaddam
10 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Spinach Chicken Curry RECIPE

Making same onion tomato gravy for chicken on each sunday can get boring. This spinach and mint based green curry is a twist to routine chicken curries. I have added betel leaves also to give a little different taste to this. Enjoy this opulent chicken with rice bhakari or paratha and mixed salad for a perfect lunch/ dinner.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Punjabi
  • Simmering
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Chicken 750 gms
  2. Onion 2 medium
  3. Curd 1 cup
  4. Spinach leaves half bunch
  5. Coriander leaves 2 cups
  6. Mint leaves 1 cup
  7. Green chillies 4
  8. Betel leaves 2
  9. Tomato 1
  10. Ginger garlic paste 2 teaspoons
  11. Whole spices: cardamom 4, pepper corn 3-4, cinnamon 1 inch, cloves 2-3
  12. Oil 2 tablespoon
  13. Tempering: cumin seeds and asafotida
  14. Turmeric 1/2 teaspoon
  15. Garam masala 1 teaspoon
  16. Chicken masala 1/2 teaspoon
  17. Salt to taste


  1. In a blender add green chilles, betel leaves
  2. Wash and add spinach, mint and coriander leaves
  3. Add roughly chopped tomato and curd
  4. Make a smooth puree
  5. Clean and wash chicken
  6. Heat a vessel with oil. Add tempering with asafotida, cumin and whole spices
  7. Add chopped onion and saute
  8. Add garam masala, turmeric powder and chicken masala
  9. Add ginger garlic paste
  10. Cook till onion is soft and translucent
  11. Add chicken to vessel and coat well with spices
  12. Let chicken cook for 5-10 minutes on medium flame
  13. Add green puree to chicken
  14. Mix well and cook till it thickens
  15. Water will evaporate and gravy will thicken. Add salt and mix well.
  16. Cook till chicken is done. Switch off the flame and serve

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Nandhu Krishnan
Nandhu Krishnan   Jan-10-2020


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