Palak Chicken
Tender chicken pieces simmered in a vibrant, creamy spinach gravy. This wholesome North Indian curry is packed with flavor from aromatic spices and is perfect with hot rotis or naan.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Spinach Puree
- b.Wash the spinach leaves thoroughly under running water.
- c.Bring 6 cups of water with 1 tsp of salt to a rolling boil in a large pot.
- d.Add the spinach leaves and blanch for exactly 2 minutes until they wilt.
- e.Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This shock preserves its vibrant green color.
- f.After a minute, drain the spinach and squeeze out as much water as possible. Blend into a smooth puree without adding any extra water. Set aside.
- 2
Step 2
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces, curd, 0.5 tbsp of ginger-garlic paste, 0.25 tsp of turmeric powder, and 0.5 tsp of salt.
- c.Mix well until the chicken is evenly coated. Set aside to marinate for at least 15-20 minutes at room temperature.
- 3
Step 3
- a.Cook the Curry Base (Masala)
- b.Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for 30-40 seconds until they become fragrant.
- d.Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- e.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw smell disappears.
- f.Stir in the tomato puree. Cook for 6-8 minutes until the mixture thickens and you see oil separating at the edges.
- g.Add the spice powders: remaining 0.25 tsp turmeric powder, red chili powder, and coriander powder. Sauté for 1 minute.
- 4
Step 4
- a.Cook the Chicken
- b.Add the marinated chicken to the pan with the masala.
- c.Increase the heat to medium-high and sear the chicken for 3-4 minutes, stirring, until it's lightly browned on all sides.
- d.Reduce the heat to low, cover the pan, and let the chicken cook for 10-12 minutes, or until it is tender and fully cooked through.
- 5
Step 5
- a.Combine and Finish the Curry
- b.Pour the prepared spinach puree into the pan with the cooked chicken. Mix everything gently to combine.
- c.Add garam masala and crushed kasuri methi (rub it between your palms before adding). Simmer on low heat for 5 minutes. Do not overcook.
- d.Stir in the fresh cream (if using) and lemon juice. Cook for one final minute.
- e.Turn off the heat. Check the seasoning and add more salt if needed.
- 6
Step 6
- a.Serve
- b.Serve the Palak Chicken hot, garnished with a swirl of cream if desired. It pairs wonderfully with naan, roti, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a vibrant green Palak Chicken is to not overcook the spinach. Blanch it briefly and add the puree towards the end of cooking.
- 2For a richer, more decadent curry, you can add 1-2 tablespoons of cashew paste along with the tomato puree.
- 3Using chicken thighs (boneless or bone-in) will result in more tender and flavorful meat compared to chicken breast.
- 4Always crush Kasuri Methi between your palms before adding it to the curry. This simple step releases its essential oils and enhances the aroma.
- 5If the gravy becomes too thick, you can adjust the consistency by adding a few tablespoons of hot water.
Adapt it for your goals.
Vegan
Replace chicken with firm tofu or chickpeas. Use a plant-based yogurt for the marinade and coconut cream instead of dairy cream.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
After the curry is cooked, place a small steel bowl in the center. Add a hot piece of charcoal, pour a few drops of ghee over it, and immediately cover the pan for 2-3 minutes to infuse a smoky aroma.
Palak PaneerPalak Paneer
Substitute the chicken with 250g of paneer cubes. Lightly pan-fry the paneer until golden and add it to the gravy along with the spinach puree.
Healthier VersionHealthier Version
Omit the fresh cream and use a tablespoon of thick yogurt or a splash of milk for a lighter finish.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a lean source of high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron and Vitamins
Spinach is a powerhouse of nutrients, including iron for blood health, Vitamin K for bone strength, and Vitamin A and C, which are powerful antioxidants.
Boosts Immunity
The combination of spices like turmeric and ginger, along with the vitamins from spinach and tomatoes, helps to strengthen the immune system and fight inflammation.
Supports Eye Health
Spinach is rich in lutein and zeaxanthin, two antioxidants that are vital for protecting the eyes from oxidative stress and age-related macular degeneration.
Frequently asked questions
Yes, Palak Chicken is a nutritious dish. It provides high-quality protein from chicken, while spinach is packed with iron, vitamins A, C, and K, and antioxidants. Using ghee in moderation provides healthy fats.