Chicken Spinach Curry Recipe – Kashmiri Chili & Kasuri Methi

Last Updated on 4 months by Neha Deshmukh

Chicken Spinach Curry Recipe – Kashmiri Chili & Kasuri Methi

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? This Chicken Spinach Curry (or Palak Chicken as some call it!) is one of my absolute go-to’s. It’s packed with flavor, surprisingly easy to make, and always a crowd-pleaser. I first made this when I was craving something hearty and healthy, and it’s been a family favorite ever since. The Kashmiri chili powder gives it a beautiful color and a gentle warmth, while the kasuri methi adds a unique, almost magical aroma. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average spinach curry. It’s a beautiful balance of flavors – the richness of the chicken, the earthiness of the spinach, and the warmth of the spices. Plus, it comes together in under 40 minutes, making it perfect for a weeknight meal. It’s also incredibly versatile – I’ll share some fun variations later on!

Ingredients

Here’s what you’ll need to create this delicious Chicken Spinach Curry:

• 2 cups onions
• 4 tbsp vegetable oil (plus 2 tbsp)
• 6 boneless, skinless chicken thighs
• 1 tsp cumin powder
• 2 tsp coriander powder
• 0.5 tsp turmeric
• 1-2 tsp mild Kashmiri chili powder
• 1.5 tsp kasoor methi (dried fenugreek leaves)
• 1.5 tsp garam masala
• 1 tsp kosher salt
• 2 tbsp garlic ginger paste
• 1 tbsp tomato paste
• 4 oz frozen spinach
• 1 cup water

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Onions: Choosing the Right Variety
I prefer using red onions for this curry because they add a lovely sweetness. Yellow onions work well too, though! About 300-350g of onions is perfect.

Vegetable Oil: Regional Oil Preferences
Traditionally, many Indian cooks use mustard oil for a more pungent flavor. However, vegetable oil is a great all-rounder and more accessible. You could also use sunflower or canola oil.

Kashmiri Chili Powder: Flavor and Color Profile
This is key for that beautiful red color and mild heat. Don’t skip it! If you can’t find it, you can substitute with regular chili powder, but reduce the amount and add a pinch of paprika for color.

Kasoor Methi (Dried Fenugreek Leaves): A Unique Aromatic
This adds a wonderful, slightly bitter aroma that’s so characteristic of North Indian cuisine. You can find it at most Indian grocery stores. A little goes a long way!

Garam Masala: Homemade vs. Store-Bought
Store-bought is perfectly fine! But if you’re feeling ambitious, making your own garam masala blend is incredibly rewarding. It really elevates the flavor.

Chicken Thighs: Why They’re Best for Curry
Chicken thighs stay incredibly tender and juicy during the simmering process. You can use chicken breast, but be careful not to overcook it. About 500-600g of chicken thighs is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare onion paste: Microwave chopped onions for 10 minutes until soft. Blend with 2 tbsp oil and water into a smooth puree. This is the base of our flavor, so don’t rush it!
2. Mix spices: Combine cumin, coriander, turmeric, garam masala, chili powder, kasoor methi, and salt in a bowl. Having everything pre-mixed makes the cooking process so much smoother.
3. Cook base: Heat 4 tbsp oil in a pot, add garlic ginger paste and sauté until fragrant. This usually takes about a minute. Add the spice mix and cook for 30-40 seconds, stirring constantly to prevent burning.
4. Add tomato paste: Stir in diluted tomato paste (mix with a little water) and cook for 1 minute. This helps to deepen the flavor.
5. Incorporate onion paste: Add the blended onion mixture and cook for 3-4 minutes on medium-high heat, stirring occasionally, until it starts to brown slightly.
6. Cook chicken: Add chicken pieces, cover, and simmer until internal temperature reaches 170°F (12-15 minutes). Make sure the chicken is cooked through!
7. Add spinach: Stir in thawed spinach. Adjust consistency with water or stock if needed. Simmer for 1 minute.
8. Season: Taste and adjust salt before serving. A squeeze of lemon juice at the end brightens everything up beautifully.

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking.
• For a richer flavor, marinate the chicken in a little yogurt and spice mix for 30 minutes before cooking.
• If the curry is too thick, add a splash of water or chicken stock.
• If it’s too thin, simmer uncovered for a few more minutes.

Variations

• Vegan Chicken Spinach Curry: Substitute the chicken with chickpeas or paneer (Indian cheese).
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of Kashmiri chili powder. For medium heat, use 1.5 tsp. For hot, use 2 tsp or add a pinch of cayenne pepper.
• Festival Adaptations (Diwali, Eid): This curry is a wonderful addition to any festive spread! Serve with naan, rice, and a side of raita (yogurt dip).

Serving Suggestions

This Chicken Spinach Curry is best served hot with:

• Steamed basmati rice
• Warm naan bread
• A side of raita or yogurt
• A sprinkle of fresh cilantro

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

What type of rice pairs best with this Chicken Spinach Curry?

Basmati rice is the classic choice! Its long grains and delicate flavor complement the curry perfectly.

Can I use fresh spinach instead of frozen?

Yes, absolutely! You’ll need about 6 oz of fresh spinach. Add it in the last few minutes of cooking until wilted.

How can I adjust the thickness of the curry?

Add water or chicken stock to thin it out, or simmer uncovered to thicken it.

What is Kasoor Methi and can I substitute it?

Kasoor Methi is dried fenugreek leaves. If you can’t find it, you can omit it, but it does add a unique flavor.

Can this curry be made ahead of time?

Yes! The flavors actually develop even more overnight. Just reheat gently before serving.