Indian Spiced Chicken Spinach Recipes

Steps:

• Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.

Steps:

• In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes.
• Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer.
• Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the tomatoes.
• Add the cream, cinnamon stick, and water.
• Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.
• Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes.
• Remove the cinnamon stick before serving.

Steps:

• In large frying pan, heat oil over medium-low heat.
• Add onion and cook until starting to soften, about 3 minutes Add garlic and ginger and cook for 2 minutes.
• Stir in cumin, coriander,,turmeric, paprika and 1 tsp of the salt.
• Cook until spices are fragrant, about 1 minute.
• Stir in jalapenos and tomatoes.
• Add cream, cinnamon stick and water and stir well.
• Add spinach.
• Bring to a simmer.
• Cover pan, reduce heat and simmer for 5 minutes.
• Stir in chicken and remaining 1/2 tsp salt.
• Cover and simmer until just done, about 10 minutes.
• Remove cinnamon stick before serving.
• Serve over basmati or regular white rice.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes. Reduce heat to medium, add onions, and grate in garlic. Cook and stir until onions are translucent, about 5 minutes.
• Stir garam masala, paprika, and a bit more salt into the skillet. Stir in tomatoes and tomato paste. Add a couple handfuls of spinach; cook until wilted, 2 to 3 minutes. Repeat until all spinach is incorporated into the sauce. Cover and simmer until flavors combine, 10 to 15 minutes.