Palak Chicken Recipe

Introduction

Palak Chicken is a flavorful Indian dish that combines tender chicken with vibrant spinach and aromatic spices. This curry is both hearty and healthy, making it a perfect meal for any day of the week. With its rich texture and fragrant taste, it’s sure to become a family favorite.

Ingredients

• 1 cup Yogurt (Dahi)
• 1 tsp Garam Masala Powder
• 1 tsp Salt
• 1/2 tsp Cumin Powder
• 500 g Chicken (with bones)
• 1 tbsp Oil
• Whole Garam Masala:
  • 10-20 Black Peppercorns
  • 1/2 tsp Cumin Seeds
  • 3″ Cinnamon Sticks
  • 7-8 Green Cardamom Pods
• 1 tsp Ginger Garlic (grated)
• 1 tsp Red Chilli Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tbsp Brown Onion (crushed)
• 300 ml Water
• 2 cups Spinach
• Julienne Ginger for Garnish

Instructions

1. Step 1: In a bowl, combine yogurt, garam masala powder, cumin powder, and salt. Mix well to form a smooth marinade.
2. Step 2: Add the chicken pieces to the marinade and coat thoroughly. Let it marinate for at least 1 hour.
3. Step 3: Heat oil in a pan over medium heat. Add whole garam masala spices—black pepper, cumin seeds, cinnamon sticks, and green cardamom.
4. Step 4: When the spices start to pop, add the grated ginger garlic paste and sauté for a few seconds.
5. Step 5: Stir in red chilli powder, turmeric powder, and coriander powder. Cook the spices for a few minutes to release their aroma.
6. Step 6: Add the marinated chicken and cook on high heat, stirring frequently until the chicken changes color.
7. Step 7: Mix in the crushed brown onion and cook briefly.
8. Step 8: Pour in the water, stir, and cover. Let the chicken simmer for 20 minutes.
9. Step 9: Meanwhile, wash the spinach thoroughly and cut it into thin ribbons.
10. Step 10: Add the spinach to the chicken curry and cook on high heat for 2 to 3 minutes until the spinach releases its water and mixes well.
11. Step 11: Cover the pan with a lid and cook on low-medium heat for another 20 minutes.
12. Step 12: After cooking, stir the chicken and raise the heat to cook until oil separates and rises to the surface.
13. Step 13: Garnish with julienne ginger and serve hot.

Tips & Variations

• To make the dish creamier, add a splash of cream or coconut milk towards the end.
• Use boneless chicken for quicker cooking, but bone-in adds more flavor.
• Adjust red chilli powder to suit your preferred spice level.
• Fresh spinach works best, but frozen spinach can be a convenient alternative—just thaw and drain excess water.
• Serve with steamed rice or Indian bread like naan or roti for a complete meal.

Storage

Store leftover Palak Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The spinach may darken slightly when stored, but the flavors will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used if fresh is not available. Just thaw it completely and drain any excess water before adding to the curry.

Is this recipe suitable for a slow cooker?

You can adapt this recipe for a slow cooker by marinating the chicken first, then cooking all ingredients on low for 4-6 hours. Add spinach towards the last 30 minutes of cooking to keep its color and texture.

Palak Chicken Recipe

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5 from 83 reviews

Palak Chicken is a flavorful Indian chicken curry made with tender bone-in chicken pieces cooked in a spiced yogurt marinade and a vibrant spinach gravy. This comforting dish combines aromatic whole garam masala spices, ginger-garlic paste, and fresh spinach ribbons, slow-cooked to perfection resulting in a rich, hearty meal ideal for serving with rice or Indian breads.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Marinade

• 1 cup Yogurt (Dahi)
• 1 tsp Garam Masala Powder
• 1 tsp Salt
• 1/2 tsp Cumin Powder
• 500 g Chicken (with bones)

For Cooking

• 1 tbsp Oil
• Whole Garam Masala:
• Black Peppercorns: 10-20
• Cumin Seeds: 1/2 tsp
• Cinnamon Stick: 3 inches
• Green Cardamom Pods: 7-8
• 1 tsp Ginger Garlic Paste (Grated)
• 1 tsp Red Chilli Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tbsp Brown Onion (Crushed)
• 300 ml Water
• 2 cups Spinach (washed and ribbon-cut)
• Julienne Ginger for Garnish

Instructions

1. Marinate the Chicken: In a bowl, combine yogurt, garam masala powder, cumin powder, and salt. Mix well to form a smooth paste. Coat the chicken pieces thoroughly with the marinade and set aside for at least 1 hour to allow the flavors to penetrate.
2. Prepare the Pan and Temper Spices: Heat oil in a pan over medium heat. Add the whole garam masala spices — black peppercorns, cumin seeds, cinnamon sticks, and green cardamom pods. Sauté until the spices begin to pop and release their aroma.
3. Add Ginger Garlic Paste: Add the grated ginger garlic paste to the pan and sauté for a few seconds until fragrant, making sure not to burn the mixture.
4. Incorporate Ground Spices: Add red chili powder, turmeric powder, and coriander powder. Cook the spices together for a few minutes to deepen the flavors, stirring frequently to avoid sticking.
5. Cook the Marinated Chicken: Add the marinated chicken pieces to the pan and increase the heat to high. Stir continuously until the chicken changes color, indicating it is partially cooked and well coated with the spice mixture.
6. Add Crushed Brown Onion: Mix in the crushed brown onion thoroughly with the chicken and spices to add sweetness and body to the curry.
7. Add Water and Simmer: Pour in 300 ml of water, stir evenly, and bring the mixture to a simmer. Cover and cook the chicken on medium heat for 20 minutes, allowing the meat to become tender.
8. Prepare the Spinach: While the chicken simmers, thoroughly wash the spinach to remove any dirt. Cut the spinach into thin ribbons for even cooking and texture.
9. Add Spinach to Chicken Curry: Add the ribbon-cut spinach to the chicken curry and cook on high heat for 2 to 3 minutes. The spinach will release its water and blend into the curry.
10. Simmer Covered: Cover the pan with a lid and cook the curry on low-medium heat for another 20 minutes. This step allows the flavors to meld and the spinach to soften further.
11. Final Cooking: After 20 minutes, check the chicken and stir well. Increase the heat to high and cook until the oil separates and floats on the surface, signaling the curry is ready.
12. Garnish and Serve: Garnish with julienne ginger on top for a fresh zing and serve hot with rice or Indian bread.

Notes

• Use bone-in chicken for a richer flavor and juicier texture.
• Make sure to marinate the chicken for at least 1 hour; overnight marination enhances the taste even more.
• Adjust red chili powder to taste for desired spiciness.
• Fresh spinach is essential; thoroughly wash to remove grit.
• The final step of cooking until oil separates is important for authentic texture and flavor.

Keywords: Palak Chicken, Spinach Chicken Curry, Indian Chicken Recipe, Chicken Curry with Spinach, Garam Masala Chicken