Chicken Spinach Curry Recipe – Kashmiri Chilli & Methi Leaves

Last Updated on 4 months by Neha Deshmukh

Chicken Spinach Curry Recipe – Kashmiri Chilli & Methi Leaves

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. I first made this when I was craving something hearty and healthy, and it quickly became a family favorite. The beautiful red hue from the Kashmiri chilli powder, the subtle aroma of methi (dried fenugreek leaves), and the goodness of spinach… it’s a winner every time! It’s perfect for a weeknight dinner, or even a little special occasion.

Why You’ll Love This Recipe

This isn’t just another chicken curry. It’s a beautiful balance of flavors and textures. You’ll love how the spinach wilts into the rich, tomato-based sauce, creating a creamy and satisfying dish. Plus, the Kashmiri chilli powder gives it a gorgeous color and a gentle warmth – it’s flavorful without being overwhelmingly spicy. It’s a relatively easy recipe too, perfect for a medium-level cook!

Ingredients

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

• 500 gram chicken breasts, cut into large cubes
• 4 tbsp vegetable oil or light olive oil
• 1 onion, chopped
• 3 roma tomatoes, chopped
• 1 tbsp ginger/garlic paste
• 1 tbsp tomato paste
• 2 tsp Kashmiri chilli powder
• 1 tbsp masala (Indian spice blend)
• 1 tsp ground coriander
• 1.5 tsp ground cumin
• 0.25 tsp turmeric
• 1 tsp garam masala
• 1 tsp dried methi leaves
• 2 tbsp yogurt
• 2 green chillies
• 2 cups baby spinach
• 0.5 cup water
• 1 tbsp coriander leaves, chopped
• 1 dash lemon juice

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Kashmiri Chilli Powder: This is key for that vibrant red color and a lovely, mild heat. It’s different from regular chilli powder – it’s more about color and flavor than intense spice. If you can’t find it, you can substitute with paprika and a pinch of cayenne, but it won’t be quite the same.
• Methi Leaves (Dried Fenugreek Leaves): Don’t skip these! They add a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. You can find them at most Indian grocery stores.
• Roma Tomatoes: I prefer Roma tomatoes because they have a good balance of sweetness and acidity, and they don’t have too many seeds. But any good quality ripe tomatoes will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your chicken breasts into nice, large cubes. This helps them stay juicy during cooking.
2. Heat the oil in a large pan or pot over medium heat. Add the chopped onion and sauté until it’s softened and slightly browned – about 5-7 minutes.
3. Now, add the ginger-garlic paste and fry for just a minute, until fragrant. This is where the magic starts!
4. Add the chicken cubes to the pan and cook until they turn white on all sides. Don’t worry about cooking them all the way through at this stage.
5. Add the chopped tomatoes, then cover the pan and cook for about 5 minutes, until the tomatoes have softened and broken down a bit.
6. Time for the spices! Stir in the Kashmiri chilli powder, masala, ground coriander, ground cumin, turmeric, and dried methi leaves. Cook for another 5 minutes, stirring occasionally, to let the spices bloom.
7. In a small bowl, mix the yogurt, tomato paste, and one chopped green chilli. Add this mixture to the pan, along with the salt and water. Give everything a good stir, then cover and simmer for 15 minutes, or until the chicken is cooked through and tender.
8. Add the garam masala and baby spinach. Cook until the spinach wilts – it only takes a couple of minutes.
9. Finally, garnish with the chopped coriander leaves, the remaining green chilli (if you like it extra spicy!), and a dash of lemon juice.

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Cook in batches if necessary to ensure even browning.
• Adjust the amount of water to achieve your desired curry consistency.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken for a plant-based chicken substitute and use plant-based yogurt. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Ensure all your spices are certified gluten-free, as some blends can contain wheat flour.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of Kashmiri chilli powder and green chillies. For more heat, add a pinch of cayenne pepper or use hotter green chillies.
• Festival Adaptation: This curry is fantastic for celebrations like Diwali or Eid! Serve it with a variety of rice dishes and breads.

Serving Suggestions

This Chicken Spinach Curry is best served hot with naan bread or fluffy basmati rice. A side of raita (yogurt dip) is also a lovely addition. It’s a complete meal in itself!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

• What cut of chicken works best for this curry? I prefer using boneless, skinless chicken breasts, but you can also use chicken thighs for a richer flavor.
• Can I use frozen spinach in this recipe? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the curry.
• What is Kashmiri Chilli Powder and can I substitute it? As mentioned earlier, it’s a special chilli powder known for its color and mild heat. Paprika and a pinch of cayenne can work in a pinch, but it won’t be the same.
• How can I adjust the thickness of the curry? Add more water for a thinner curry, or simmer uncovered for a longer time to reduce the sauce.
• What is the best way to serve this curry for a dinner party? Serve it in a beautiful serving dish with a side of naan and rice. Garnish with fresh coriander and a swirl of yogurt.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavors will develop even more over time.