Fried Chicken in Spinach Gravy

Recipe by
Total Time:
Serves:45-60 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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  • To Marinate:
  • Boneless & Skinless Thigh Chicken – 500 grams
  • Greek Yoghurt or Hung Yoghurt – 100 ml
  • Turmeric Powder – 11/2 tsp
  • Tandoori Masala – 1 tsp
  • Chilli Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Lime Juice of 1
  • Boil:
  • Palak (Spinach) – 180 grams
  • Coriander Leaves – 1 bunch (approx 25 grams)
  • For The Gravy:Ginger-Garlic Paste – 2 tbsp
  • Red Onion – 1 large
  • Ripe Tomatoes – 2 medium
  • Cinnamon Stick – 2 inch
  • Cloves – 3 nos
  • Cardamom – 3 nos
  • Water – 100 ml
  • Others:
  • Ghee – 1 tbsp
  • Oil – 3 tbsp
  • Salt – to taste
  • Juice of ½ a Lime
  • To Garnish:
  • Full Fat Cream or Low Fat Yoghurt for a healthy version.

How to Make Fried Chicken in Spinach Gravy

  • Wash and cut chicken into bite size cubes.
  • Marinate chicken pieces with the ingredients under ‘Marinate’ for about 2 hours.
  • Wash and drain leaves.
  • Peel and cut the onions into small cubes.
  • Finely chop tomatoes.
  • Heat 2 tbsp oil and 1 tbsp ghee and fry the chicken pieces till all sides are sealed and is golden brown.
  • Stir occasionally to prevent from sticking to the bottom. This will take about 10 minutes on medium flame.
  • In a separate pan cook the leaves (with no water), as the leaves will release a lot of water.
  • Cook for about 8 minutes till leaves shrink.
  • Grind to a smooth paste in a blender.
  • Add juice of ½ a lime to prevent oxidisation of the iron in the spinach with oxygen in the air to make it black.
  • In the remaining oil in the pan used to fry chicken, stir for 30 seconds cinnamon stick, cloves and cardamom.
  • Add the onion and stir till it becomes translucent about 5-8 mins on medium flame.
  • Add the tomatoes and cook till oil separates about 5-8 minutes.
  • Remove from flame, allow to cool and transfer with 100 ml water to a blender and make a smooth paste.
  • Bring this paste back on medium flame and stir for 3-4 minutes till it becomes hot medium flame.
  • Add the fried chicken and the leaves paste and cook for a further 8-10 minutes till all is blended well.
  • Add fresh cream or low fat yoghurt for a healthy choice.
  • Serve hot with steamed rice or naan or chappati