Recipe for Spinach Chicken

spinach-chicken Spinach Chicken
Serving: 4 persons
Prep Time: 20-25 minutes
Cooking Time: 50-55 minutes


1 kg of chicken, skinless and boneless and cut into medium pieces
500 grams of spinach, washed and pureed
1 tbsp of butter
1 cup of onion paste
3 tbsp of ginger paste
3 tsp of garlic paste
1 1/2 tbsp of tomato puree
1 tbsp of red chili powder
1/2 tsp of turmeric powder
4 cloves
4 cardamoms
1 inch of cinnamon
Salt to taste
1/2 tsp of sugar
5 tbsp of cooking oil
For Tomato Puree

2 fresh ripe tomatoes
1 tbsp of chopped onion
1/2 stalk of celery
1 sweet pepper
Salt and pepper to taste


Tomato puree

Take all the ingredients for the puree except the seasonings and simmer till they become soft. Pass through a sieve. Add salt and pepper to the puree and mix. Pour the mixture in a small bottle, firmly screwing the cap. Now process in a bath of boiling water for about 45 minutes. Keep aside for later use.

Wash the chicken pieces thoroughly under running water. Pat dry. Keep in a bowl. Take a mortar and pestle and add the cinnamon, cardamom and cloves to it and grind them together to make a powder. Mount a deep-bottomed frying pan on medium heat. Add the cooking oil and when the oil is heated add the mixture of the cardamom, cinnamon and cloves powder to the oil. When the spices have stopped spluttering add in the onion paste. Saute the onion paste till it turns translucent. Now add in the ginger and garlic paste and saute for another minute or so. Now add the tomato puree and fry for some 3-4 minutes before adding the red chili powder, salt and sugar. Combine all the spices well. After sometime add the turmeric powder and fry for a minute or so before adding the chicken pieces to the pan. Cook on medium heat, covering the pan. Let it cook for about 10 minutes.

Cover and cook the chicken pieces this way for about another 20-25 minutes. Keep stirring in between at regular intervals to avoid charring the chicken pieces. Check if the chicken pieces have become tender. Now add in the spinach and combine. Cook this for 10-15 minutes till the water has dried and the gravy thickens. Before removing from heat add the butter and combine well.

Remove from heat to a serving bowl and serve with Butter Naan or Pulao.