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Chicken with Spinach and Paneer

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Chicken stuffed with spinach and paneer

Chicken stuffed with spinach and cheese and then fried with fresh vegetables.

This is an easy dish though it does take some forward planning. It looks quite impressive when served so it is perfect for a family meal or a posh dinner party.

The stuffed chicken breasts can be cooked ahead of time and then pan fried and browned until hot just before serving.

I served the chicken with stir fried vegetables and a pinch of turmeric which is simple but good. You could also serve the chicken on it’s own or in any of the chicken curry sauces found on this site.

Filling prepared and ready for the chicken breasts

Spinach filling for the rolled chicken breasts

cooking the chicken breasts

Rolled chicken breast cooking away nicely in the water

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Yield: 4

Chicken Breasts Stuffed With A Spicy Spinach and Paneer Filling

Chicken Breasts Stuffed With A Spicy Spinach and Paneer Filling

You will need good quality cling film for this recipe. I like to serve this recipe as they do at Chai Wallah with stir fried vegetables. You could also enjoy the chicken breasts served in a tomato or onion curry sauce.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2 tablespoons ghee
  • 4 large chicken breasts
  • 400g fresh baby spinach leaves (washed and squeezed dry)
  • 1/2 finely chopped onion
  • 2 (or more) finely chopped fresh green chilies
  • 2 tablespoons garlic and ginger paste
  • 300g grated paneer
  • 2 tablespoons shop bought tandoori masala (or homemade)
  • Salt and pepper to taste


  1. Using a very sharp knife, place the blade to the side of the chicken breasts and slice them lengthwise through the centre but not completely through.
  2. Open the chicken breasts up and lay flat on the counter surface.
  3. Cover with cling film and flatten with a mallet or other heavy object such as a rolling pin.
  4. Heat the ghee in a large frying pan and then throw in the chopped onion.
  5. When the onion becomes translucent, add the garlic and ginger paste, the tandoori masala, the chopped chilies and the spinach and fry over high heat until the spinach is just slightly wilted but still quite fresh looking.
  6. Remove from the pan, squeeze dry and chop finely.
  7. Now place a couple of tablespoons of the spinach mixture on top of each flattened chicken breast and then top with a little of the grated paneer.
  8. Roll out a long piece of cling film and roll each of the chicken breasts tightly into sausage shapes, twisting the ends to make them extra tight.
  9. Bring a large bowl of water to a boil and then place the rolled chicken breasts into the water.
  10. Boil the rolled chicken breasts for 20 minutes until cooked through.
  11. Remove from the plastic wrap and cut diagonally into 2 centimetre thick pieces.
  12. Sprinkle with salt and pepper and serve.

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Dixya @ Food, Pleasure and Health

Thursday 25th of October 2012

boiling a chicken breast is something really new to me. I bet the final result is very moist and delicious with all the spices

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