Are you craving a warm, comforting, and healthy dinner? Look no further than this Palak Chicken Recipe! Also known as Indian Spinach Chicken, this delightful dish combines tender chicken pieces with a fresh, vibrant, and mildly spiced spinach gravy.
If you are tired of ordering takeout and want a simple homemade curry, this Palak Chicken Recipe is the ultimate answer. It is packed with protein, loaded with the goodness of greens, and surprisingly easy for beginners to put together. In this post, we will walk you through a foolproof method that keeps the spinach beautifully green and the chicken incredibly juicy—all cooked in its own natural flavours. Get your aprons on and let’s make a mouth-watering spinach chicken curry that your whole family will love!
Also Read: Easy Chicken Pav Recipe | Quick & Tasty Kids Snack
Ingredients List
For the Spinach Paste:
- 1 large bunch of Spinach (Palak), tender stems included
- 3 light green chillies (mildly spiced)
- A handful of fresh coriander leaves
- Water (just a splash for blending)
For the Chicken Curry:
- 1 kg Chicken (cut into medium-sized pieces)
- 2-3 tbsp Cooking Oil
- 1 medium Onion (finely chopped)
- 1 tsp Ginger-Garlic paste (crushed with 1 green chilli)
- 2 Bay leaves
- 1-inch Cinnamon stick
- 2 Green Cardamoms
- 2 Cloves
- 5 Black Peppercorns
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- A tiny pinch of Turmeric powder
- ½ tsp Red Chilli powder
- ½ tsp Garam Masala powder
- Salt to taste
Step-by-Step Instructions
- Blanch the Spinach: Boil water with a little salt in a pot. Drop the spinach leaves and cook for just 2 minutes. Immediately remove and rinse under cold water to retain that bright green colour.
- Make the Puree: Add the blanched spinach, 3 green chillies, coriander leaves, and a little water to a blender. Blend into a smooth green paste and set aside.
- Sauté Whole Spices & Onions: Heat oil in a pan over medium heat. Add the bay leaves, cinnamon, cardamom, cloves, and black peppercorns. Add the chopped onions and sauté until they turn light golden brown.
- Add Aromatics & Spices: Lower the heat. Mix in the crushed ginger-garlic and green chilli, cooking for one minute. Then, stir in the coriander powder, cumin powder, turmeric, red chilli powder, garam masala, and salt.
- Cook the Chicken: Add the chicken pieces to the pan. Toss well so the masala coats the chicken completely. Cover the pan with a lid and cook on low heat for 5-7 minutes. Do not add water; the chicken will release its own juices.
- Add the Spinach Paste: Once the chicken is cooked through in its own juices, pour in the prepared spinach puree. Mix everything beautifully.
- Final Simmer: Cover loosely and let it simmer for another 5 to 7 minutes on low heat. Stir occasionally to prevent sticking.
- Serve: Turn off the heat and serve your steaming hot Palak Chicken!
Also Read: Restaurant Style Chicken Keema Recipe: The Secret to Hotel Taste at Home
Cooking Tips for Better Results
- Watch the Turmeric: Only use a tiny pinch of turmeric. Adding too much turmeric will alter the vibrant green colour of the spinach and turn the dish yellowish-brown.
- Ice Bath for Spinach: Always wash the spinach with cold water right after boiling. This stops the cooking process and keeps the puree bright green.
- No Extra Water: Chicken naturally releases a lot of water when covered and cooked on low heat. Avoid adding extra water unless you want a very thin gravy.
Variations
- Vegan/Vegetarian Version: Swap out the chicken for tofu cubes or paneer (Indian cottage cheese) to make a delicious Palak Paneer or Palak Tofu.
- Spicy Version: If you love heat, use dark green, spicy chillies instead of mild ones, and increase the red chilli powder by half a teaspoon.
- Kids-Friendly Version: Skip the whole spices (or remove them before serving) and reduce the green chillies to just one. You can also add a tablespoon of fresh cream at the end to make it richer and milder.
Serving Suggestions
This delicious Palak Chicken Recipe is incredibly versatile! For the best experience, serve it piping hot with:
- Butter Garlic Naan or soft plain Roti (Indian flatbread).
- Steamed Basmati rice or aromatic Jeera (cumin) rice.
- A side of sliced raw onions and a squeeze of fresh lemon wedge.
Also Read: Easy Chicken Biryani Recipe: Step-by-Step Guide for Beginners
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes! Thaw the frozen spinach completely and squeeze out any excess water. Since frozen spinach is usually pre-cooked, you can skip the boiling step and blend it directly.
Q: Why did my Palak Chicken turn dark green or brown?
A: This usually happens if the spinach is boiled for too long, or if you add too much turmeric or red chilli powder. Blanching for just 2 minutes and using cold water immediately helps preserve the colour.
Q: Can I add cream to this spinach chicken recipe?
A: Absolutely. While this traditional recipe doesn’t require it, adding 1-2 tablespoons of heavy cream at the very end gives the curry a rich, restaurant-style finish.
Q: How long does this chicken curry last in the fridge?
A: It stays fresh in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Delicious Palak Chicken Recipe | Easy Indian Spinach Chicken
Ingredients
For the Spinach Paste:
- 1 large bunch of Spinach Palak, tender stems included
- 3 light green chillies mildly spiced
- A handful of fresh coriander leaves
- Water just a splash for blending
For the Chicken Curry:
- 1 kg Chicken cut into medium-sized pieces
- 2-3 tbsp Cooking Oil
- 1 medium Onion finely chopped
- 1 tsp Ginger-Garlic paste crushed with 1 green chilli
- 2 Bay leaves
- 1- inch Cinnamon stick
- 2 Green Cardamoms
- 2 Cloves
- 5 Black Peppercorns
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- A tiny pinch of Turmeric powder
- ½ tsp Red Chilli powder
- ½ tsp Garam Masala powder
- Salt to taste
Instructions
- Blanch the Spinach: Boil water with a little salt in a pot. Drop in the spinach leaves and cook for just 2 minutes. Immediately remove and rinse under cold water to retain that bright green colour.
- Make the Puree: Add the blanched spinach, 3 green chillies, coriander leaves, and a little water to a blender. Blend into a smooth green paste and set aside.
- Sauté Whole Spices & Onions: Heat oil in a pan over medium heat. Add the bay leaves, cinnamon, cardamom, cloves, and black peppercorns. Add the chopped onions and sauté until they turn light golden brown.
- Add Aromatics & Spices: Lower the heat. Mix in the crushed ginger-garlic and green chilli, cooking for one minute. Then, stir in the coriander powder, cumin powder, turmeric, red chilli powder, garam masala, and salt.
- Cook the Chicken: Add the chicken pieces to the pan. Toss well so the masala coats the chicken completely. Cover the pan with a lid and cook on low heat for 5-7 minutes. Do not add water; the chicken will release its own juices.
- Add the Spinach Paste: Once the chicken is cooked through in its own juices, pour in the prepared spinach puree. Mix everything beautifully.
- Final Simmer: Cover loosely and let it simmer for another 5 to 7 minutes on low heat. Stir occasionally to prevent sticking.
- Serve: Turn off the heat and serve your steaming hot Palak Chicken!
