Creamy Chicken and Spinach Delight

Use fresh spinach for the best flavor, but frozen works well in a pinch—just be sure to squeeze out excess water.
Cook the chicken until golden brown before adding the sauce to enhance its flavor.
Stir the sauce gently to keep it smooth and prevent it from curdling.

Step 1

In a big bowl, combine the chicken with ginger-garlic chili paste, salt, and turmeric. Mix everything well and set it aside.

Step 2

Heat some oil in a large pot, then toss in the whole spices and let them sizzle for about a minute. Add chopped onions and cook until they turn a nice light golden color.

Step 3

Stir in the tomatoes, chili powder, salt, coriander, and chili flakes. Mix it all up, then add the chicken along with some water. Let it cook for 8-10 minutes until the chicken is tender.

Step 4

Stir in the yogurt, cover the pot, and let it simmer on medium-low heat for 5-7 minutes.

Step 5

While that’s cooking, blanch the spinach and chilies in boiling water for a minute, then quickly transfer them to cold water. Blend this mixture until smooth.

Step 6

Pour the blended spinach mixture into the pot with the chicken, stir it all together, and let it cook for another 8-10 minutes.

Step 7

Once everything is heated through and well combined, it’s ready to serve!

Perfect Side Pairings

Serve this creamy dish over rice, pasta, or mashed potatoes to soak up the delicious sauce. A side of crusty bread or a light green salad pairs nicely to balance the richness.

Food Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to keep the sauce creamy and avoid drying out the chicken.