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A delightful North Indian curry where tender chicken pieces are simmered with mixed vegetables in a rich, creamy gravy made from spinach, herbs, and cashews. A wholesome and flavorful main course.
For 4 servings
Marinate the Chicken
Prepare the Green and Cashew Pastes
Sauté Aromatics and Cook Chicken
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A delightful North Indian curry where tender chicken pieces are simmered with mixed vegetables in a rich, creamy gravy made from spinach, herbs, and cashews. A wholesome and flavorful main course.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 1327.96 calories per serving with 72.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build and Simmer the Gravy
Finish and Serve
Replace the chicken with 250g of paneer cubes or a mix of hearty vegetables like potatoes and cauliflower. Add the paneer in the last 5 minutes of cooking to keep it soft.
For a more indulgent version, increase the amount of cashews to 20 and fresh cream to 4 tablespoons.
Use a plant-based yogurt (like coconut or almond) for the marinade and substitute the fresh cream with full-fat coconut cream or a cashew cream made with extra cashews and water.
Increase the number of green chilies to 4-5 or add 1/4 teaspoon of black pepper powder along with the other powdered spices.
Chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
The combination of spinach and mixed vegetables provides a wealth of essential nutrients, including iron, Vitamin K, Vitamin A, and fiber, supporting everything from bone health to vision.
Cashews contribute monounsaturated fats, which are beneficial for heart health and help create a satisfying, creamy texture without relying solely on heavy cream.
The use of curd (yogurt) in the marinade introduces beneficial probiotics, which can help support a healthy gut microbiome and improve digestion.
One serving of Murgh-e-Subz contains approximately 460-480 calories, depending on the type of chicken used and the amount of oil and cream.
Yes, it's a well-balanced dish. It provides lean protein from chicken, vitamins and minerals from spinach and mixed vegetables, and healthy fats from cashews. To make it healthier, you can reduce the oil and cream.
Absolutely. Use a plant-based yogurt for the marinade and replace the fresh cream with coconut cream or a blended cashew cream for a similar rich texture.
A mix of carrots, green beans, peas, and bell peppers works wonderfully. You can also use cauliflower florets, potatoes (diced small), or corn.
Yes, you can use bone-in chicken pieces. They will add more flavor to the gravy. You will need to increase the simmering time in step 4 by about 10-15 minutes to ensure the chicken is fully cooked.
The key is to not overcook the spinach paste. Blanch the spinach briefly, shock it in ice water, and add the paste towards the end of the cooking process. Also, avoid using too much turmeric, as its yellow color can dull the green.