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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/palak-chicken-recipe/