Murg Chaman (Chicken in Creamy Spinach Sauce)

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Velvety Indian-inspired chicken dish with tender cubes in a rich spinach-cream sauce, finished with aromatic spices. This Indian-inspired chicken recipe, ready in about 40 minutes, blends chicken breast, onion, tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 lbs, cut into 1-inch cubes chicken breast
• 1 large, finely chopped onion
• 2 medium, diced tomatoes
• 2 cups fresh, packed spinach
• 1/2 cup heavy cream
• 1/4 cup plain yogurt
• 1 tbsp, minced ginger
• 3 cloves, minced garlic
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1.2 lbs chicken breast cubes and cook for 5-6 minutes until browned on all sides. Remove chicken and set aside.
2. Step 2: Add 1 large finely chopped onion to the skillet and cook for 5 minutes until golden. Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 diced medium tomatoes and cook for 3 minutes until softened. Stir in 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, 1 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to blend spices.
4. Step 4: Add 2 cups fresh spinach and cook until wilted (about 2 minutes). Stir in 1/4 cup plain yogurt and 1/2 cup heavy cream, then return cooked chicken to the skillet. Simmer for 8-10 minutes until sauce thickens and chicken is cooked through.
5. Step 5: Taste and adjust seasoning. Garnish with fresh cilantro before serving over basmati rice.