Indian Spiced Chicken And Spinach Recipes

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INDIAN-SPICED CHICKEN



Indian-Spiced Chicken image

Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 13

2 tablespoons vegetable oil
12 boneless, skinless chicken thighs
Salt and pepper
Small onion, chopped
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and finely grated
1 small green chile
1 tablespoon cumin
1/4 teaspoon cayenne
2 tablespoons garam masala
1 28-ounce can pureed tomatoes
1/2 cup water
1/4 cup heavy cream

Steps:

  • Heat a large skillet over high heat. Add 2 tablespoons vegetable oil.
  • Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
  • Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds.
  • Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
  • When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.

INDIAN SPICED CHICKEN & SPINACH



Indian Spiced Chicken & Spinach image

Make and share this Indian Spiced Chicken & Spinach recipe from Food.com.

Provided by K. Van Vleck

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons cooking oil
1 onion, chopped
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/2 cup crushed tomatoes, canned
1/2 cup fat-free half-and-half
1 cinnamon stick
1 1/2 cups water
2 (10 ounce) packages frozen chopped spinach, thawed
4 boneless skinless chicken breasts, cut into 3 pieces each

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.

Nutrition Facts : Calories 280.8, Fat 11.8, SaturatedFat 1.9, Cholesterol 77, Sodium 1165.5, Carbohydrate 14, Fiber 5.5, Sugar 3.7, Protein 32

CHICKEN AND SPINACH WITH INDIAN SPICES



Chicken and Spinach with Indian Spices image

Our family loves Indian food, but many authentic Indian recipes are complicated and time-consuming, with a zillion ingredients and millions of steps. This recipe is simple and straightforward. While it may not be authentic, it satisfies our Indian cravings in a pinch! Serve over basmati rice with a side of naan.

Provided by Brenda F.

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
4 skinless, boneless chicken breasts, cut into bite-sized pieces
salt and ground black pepper to taste
2 onions, diced
4 cloves garlic, peeled
2 tablespoons garam masala, or to taste
1 tablespoon paprika
1 (28 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
4 (6 ounce) packages fresh spinach

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.

Nutrition Facts : Calories 302.7 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 10.7 g, Fiber 8.5 g, Protein 30.1 g, SaturatedFat 1.9 g, Sodium 604.3 mg, Sugar 9.1 g

INDIAN SPICED CHICKEN AND SPINACH



Indian Spiced Chicken and Spinach image

I adopted this "saag" but haven't tried it yet. I feel passionate about Indian food and will try it soon and report back to headquarters. It looks like a nice, spicy saag as I like them. I would tend to saute the chicken in oil before adding to the other ingredients. Farmers cheese (paneer) could be substituted for the chicken as could lamb.

Provided by No MSG

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 yellow onion, chopped
3 garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 fresh jalapeno peppers, seeds and ribs removed, minced
1/2 cup crushed tomatoes, drained
1/2 cup heavy cream
1 cinnamon stick
1 1/2 cups water
2 (10 ounce) packages frozen chopped spinach, thawed and excess liquid squeezed out
4 boneless skinless chicken breasts, cut into 3 or 4 pieces each (about 1 and 1/3 pound total)

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.

INDIAN-SPICED CHICKEN AND SPINACH



Indian-Spiced Chicken and Spinach image

This is zesty take on chicken. It is very fragrant. Taken from Food and Wine Magazine, thought I'd share.

Provided by cookiecutter

Categories     Chicken Breast

Time 56m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons cooking oil
1 onion, chopped
3 garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 jalapeno peppers, seed and ribs removed, minced
1/2 cup crushed tomatoes, drained
1/2 cup heavy cream
1 cinnamon stick
1 1/2 cups water
2 (10 ounce) packages frozen chopped spinach, thawed
4 boneless skinless chicken breasts
2 cups rice, prepare according to directions

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 two 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 jalapenos and 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.
  • Cut each breast into 3 strips. Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 20 minutes. Remove the cinnamon stick before serving.
  • Serve over rice.

Nutrition Facts : Calories 725.6, Fat 21.7, SaturatedFat 8.8, Cholesterol 109.2, Sodium 1143.3, Carbohydrate 92.3, Fiber 7.8, Sugar 4, Protein 41.2

INDIAN-SPICED CHICKEN AND SPINACH



Indian-Spiced Chicken and Spinach image

The flavor of this dish is rich, fragrant, and mellow -- not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving. (http://www.cooking.com/Recipes-and-More/RecPrint.aspx?rid=2323)

Provided by Something to Chu On

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons cooking oil
1 onion, chopped
3 garlic cloves, chopped
1 tablespoon ginger, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 jalapeno peppers, seeds and ribs removed, minced
1/2 cup crushed tomatoes, drained
1/2 cup heavy cream
1 cinnamon stick
1 1/2 cups water
2 (10 ounce) packages frozen chopped spinach, thawed
1 1/3 lbs boneless skinless chicken breasts

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 jalapenos and 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.

Nutrition Facts : Calories 414.7, Fat 21.6, SaturatedFat 8.7, Cholesterol 128.5, Sodium 1164.2, Carbohydrate 15.7, Fiber 6.5, Sugar 4, Protein 42.5

INDIAN-SPICED ROAST CHICKEN



Indian-Spiced Roast Chicken image

I just created this this last night and the entire family loved it! It's an easy to do Indian roast chicken that perfumes your entire house and tickles your palate.

Provided by Yen

Categories     Baked and Roasted Chicken

Time 5h50m

Yield 8

Number Of Ingredients 12

1 (8 ounce) container plain yogurt
6 cloves garlic, grated
1 (1 inch) piece fresh ginger, grated
½ medium lemon, juiced
1 tablespoon honey
1 teaspoon ground coriander
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 drizzle olive oil
salt and ground black pepper to taste
1 (3 1/2) pound whole chicken

Steps:

  • Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
  • Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 5.6 g, Cholesterol 85.4 mg, Fat 8.6 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 2.4 g, Sodium 104.6 mg, Sugar 4.3 g

SAUTEED SPINACH WITH INDIAN SPICES



Sauteed Spinach With Indian Spices image

A fast dish to make, once the ingredients are in order. Adapted from a Martha Stewart Recipe published in 1996. Not too spicy, a nice side for Tandoori Chicken, but make sure the leaves are good and dry or it will turn out too wet.

Provided by zeldaz51

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons a neutral vegetable oil
1/2 red onion, peeled and thinly sliced
2 -3 large garlic cloves, peeled and thinly sliced
4 teaspoons julienned ginger
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 lbs fresh spinach, stems removed
2 teaspoons whole brown mustard seeds
salt & freshly ground black pepper, to taste

Steps:

  • In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
  • Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
  • Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.

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