North Indian-Style Spinach Chicken

Photo: Annabelle Breakey; Styling: Randy Mon
Recipe from Sunset

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 565
  • Calories from fat: 59%
  • Protein: 35g
  • Fat: 37g
  • Saturated fat: 8.3g
  • Carbohydrate: 25g
  • Fiber: 7.9g
  • Sodium: 1384mg
  • Cholesterol: 143mg


  • 3 tablespoons canola oil
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1 large onion, chopped
  • 8 ounces cremini or button mushrooms, quartered
  • 2-in. piece fresh ginger
  • 4 large garlic cloves
  • 2 teaspoons each ground coriander and cumin
  • 2 teaspoons kosher salt
  • 1 1/2 pounds boned, skinned chicken thighs, cut into 1-in. chunks
  • 1 cup diced canned tomatoes
  • 1 pound baby spinach
  • 1/2 bunch cilantro
  • 1 tablespoon fresh lemon juice


  1. 1. In a 6- to 8-qt. pot, heat oil over medium-high heat. Add fenugreek seeds; sizzle 2 seconds, then stir in onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger and garlic.
  2. 2. Add ginger, garlic, turmeric, cayenne, coriander, cumin, and salt to pot; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes.
  3. 3. Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro leaves and tender stems to yield 1 cup. Stir into pot, along with lemon juice. Serve with cooked rice.
  4. Note: Nutritional analysis is per serving.
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