Spinach Chicken or Palak Chicken Recipe is an Indian curry of Chicken cooked with spinach and a few aromatic spices. A classic combination and a winter recipe when fresh spinach is available in plenty.
Table of Contents
Why you should make this Spinach or Palak Chicken Recipe
Spinach Chicken is a nutritious and appetizing recipe and this is the best way to include spinach or greens in your family meals.
Fresh and green palak or spinach is available in plenty especially during winters then why not impress your family with this easy palak chicken recipe.
Spinach Chicken is a delicious recipe with a perfect blend of Indian spices such as coriander, cumin, and some garam masala powder. This recipe is my take on the popular Indian curry Palak Chicken or Saag Chicken.
The dish is quick and easy to prepare and gets ready in just under 30 minutes when you have done your prep. The Palak Chicken Recipe is accompanied by a video for easy cooking.
Palak Chicken Recipe Video
Ingredients
- Chicken. I like to use chicken on the bone for this recipe. The chicken is cut into medium curry size pieces.
- Spinach. Use one or two bunches of fresh spinach leaves along with the tender stalks. You could either blanch the spinach or steam the leaves. Steaming the leaves ensures a dark green colour.
- Green Masala Paste. I like to marinate the chicken with a paste made with fresh coriander leaves, chillies, ginger-garlic, and cumin seeds. Marinating the chicken not only helps in faster cooking but renders flavourful succulent meat.
- Yogurt. Fresh yogurt gives a wonderful texture to the Palak chicken gravy without the use of water or any other liquids.
- Onions and garlic. Chopped onions and garlic for the spinach chicken gravy.
- Dry Spices. A few basic dry spices such as coriander powder, chilli powder, turmeric, pepper powder and garam masala powder enhances the flavour of the dish.
How to make Spinach Chicken
Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 6 persons
STEP I. Wash the spinach leaves well and then blanch or steam the leaves. You can immerse the spinach in cold water after blanching to retain its green colour or else allow it to cool and then blend it into a puree.
STEP II. Make a masala paste of coriander leaves, green chillies, ginger, garlic, and cumin seeds. Marinate the chicken with salt and this green paste for atleast 15 minutes.
STEP III. Heat vegetable oil in a pan, add the chopped garlic and then saute for a few seconds. Then add the chopped onions and saute until the onions turn light brown in colour.
STEP IV. Now add the marinated chicken pieces and then combine well. Also add Chilli powder, coriander powder, turmeric, and garam masala powder. Mix the chicken and the spices and then cover and cook for 15 minutes. Stir occasionally to avoid burning. Cook on low to medium heat.
STEP V. After 15 minutes you can add 1 cup of fresh yogurt. Cover once again and cook for 10 more minutes.
STEP VI. Add the spinach leaves puree and mix well. Cover and cook for 7 to 8 minutes or cook until the chicken is well done.
STEP VII. Finally, add pepper powder and the juice of half a lemon. Also, add a tablespoon of Kasuri Methi. Simmer for 2 minutes and then switch off the flame.
Pro Tips
Marination. It is recommended that you allow the chicken to marinate anywhere between 15 minutes to 1 hour. This will ensure faster cooking and render flavourful chicken pieces. I like to marinate the chicken with a green masala paste that enhances the flavour of the dish.
Blanching the spinach. Heat a pot with water and add a pinch of baking soda to it. This will not only ensure that the leaves do not change their colour but also render a darker colour to the spinach. Another tip to retain the colour of the spinach is to immerse the blanched leaves in ice-cold water. You could also place the spinach and steam until the leaves have wilted. This will also retain the colour of the spinach.
Spices. Do not overpower the natural flavour of spinach by adding strong spices. Minimum basic spices are what will do justice to this popular Indian Style Spinach Chicken Recipe.
Serving Suggestions
Indian curries are best served with parathas, naan, or Rotis. Serve Spinach Chicken as a main course meal with lachha parathas, naan, or simple wheat Tava rotis.
Dal Tadka and jeera rice can also be served along with palak chicken for a complete meal when you are entertaining guests or having a small get-together at home. An Indian meal is incomplete without a bowl of raita or salad and some sweet dish.
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CHICKEN CURRY USING COCONUT MILK
Printable Recipe
Spinach Chicken Recipe
Ingredients
- 750 grams Chicken with bones
- 1 – 2 bundles Palak leaves
- 2 medium Onions chopped
- 5 to 6 cloves Garlic chopped
- Juice of ½ a lemon
- Salt to taste
- 3 tbsp Vegetable oil for cooking
For the Green Masala Paste
- 1 cup Coriander leaves
- 6 – 8 Green chillies
- 1 inch Ginger
- 8 to 10 Garlic cloves
- 1 tsp Cumin seeds
Dry Spices
- 2 tsp Coriander powder
- 1 tsp Chilli powder
- 1 tsp Garam Masala powder
- ½ tsp Turmeric powder
- 1 tsp Pepper powder
Instructions
- Wash the spinach leaves well and then blanch or steam the leaves. Allow it to cool and blend it into a puree.
- Make a masala paste of coriander leaves, green chillies, ginger, garlic, and cumin seeds. Marinate the chicken with salt and this green paste for at least 15 minutes.
- Heat vegetable oil in a pan, add the chopped garlic, and saute for a few seconds. Then add the chopped onions and saute until the onions turn light brown in colour.
- Add the marinated chicken pieces, mix well. Add spices – Chilli powder, coriander powder, turmeric, garam masala powder. Mix the chicken and the spices and then cover and cook for 15 minutes.
- After 15 minutes add 1 cup yogurt. Cover once again and cook for 10 more minutes.
- Add the spinach puree and mix well. Cover and cook for 7 to 8 minutes or till the chicken is tender.
- Finally, add pepper powder and juice of half a lemon. Also, add a tablespoon of Kasuri Methi. Simmer for 2 minutes and then switch off the flame.
- Serve Spinach Chicken or Palak Chicken with naan or parathas.
Notes
- Use one or two bunches of spinach leaves. Discard the thick stems and blanch the leaves in hot water. You could also steam them in a steamer. Once cool transfer into a blender jar and puree.
- Adjust spices to suit your taste.
- Marinate the chicken for at least 15 minutes for faster cooking and flavourful chicken pieces.
- Add cumin seed while blending the green masala paste or add cumin powder when you add the dry spices.
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Tried it & was yum. Thanks for this quick recipe
Hi, Thanks for trying out the recipe and also for your feedback. Glad you liked it.