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Palak Chicken Recipe

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★★★★★

4.9 from 137 reviews

Palak Chicken is a flavorful Indian dish combining tender chicken pieces with a rich spinach-based gravy infused with aromatic whole and ground spices. This classic recipe features marinated chicken cooked with a spinach and coriander paste, finished with a garlicky tarka for extra punch. Serve hot with chapati or paratha for a wholesome and delicious meal.

Ingredients

Scale

Spinach Paste

  • 600g fresh spinach
  • 1 small bunch fresh coriander leaves
  • ½ an onion, finely chopped
  • 1–2 garlic cloves, chopped
  • 1 small piece grated ginger
  • 1–2 green chillies, chopped
  • 2 tablespoons oil
  • Salt to taste

Chicken Marinade

  • 1kg chicken on bone (skinless, cut into medium-sized pieces)
  • 125g plain yogurt
  • 2 tablespoons ginger-garlic paste
  • Salt to taste
  • 2 tablespoons oil
  • 1 teaspoon Kasuri Methi (dried fenugreek leaves)
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder

Gravy Spices and Vegetables

  • 1 large onion, thinly julienned
  • 2 tomatoes, cut into small cubes
  • 2 bay leaves
  • ½ cinnamon stick
  • 4–5 green cardamom pods
  • 5–6 cloves
  • 5–6 black peppercorns
  • ½ teaspoon cumin seeds
  • 1 teaspoon Garam Masala
  • Salt to taste
  • 2 tablespoons oil

Tarka (Tempering)

  • 1 tablespoon oil
  • 2–3 garlic cloves, thinly sliced
  • 1 teaspoon red chilli powder

Instructions

  1. Marinate the Chicken: Whisk the plain yogurt thoroughly with a fork. In a large bowl, combine the chicken pieces with the whisked yogurt, ginger-garlic paste, salt, oil, Kasuri Methi, and all the powdered spices except Garam Masala. Mix well to coat the chicken evenly, cover, and marinate for approximately one hour to develop flavor.
  2. Prepare Spinach Paste: Heat 2 tablespoons oil in a large pan over medium-high heat. Add the chopped garlic, grated ginger, and green chillies. Sauté lightly until aromatic and slightly browned. Add the finely chopped onion and cook until it turns transparent. Next, add the spinach leaves, fresh coriander, and salt. Cover and cook for about 3 minutes or until the spinach softens and water is released. Remove from heat, cool slightly, and blend into a fine paste, adding water if necessary to achieve a smooth consistency.
  3. Cook the Gravy: In a separate pan, heat 2 tablespoons oil and add the whole spices: bay leaves, cinnamon stick, cardamom pods, cloves, black peppercorns, and cumin seeds. Once the spices start to bubble and emit aroma, add the thinly julienned onion and fry until golden brown. Add the marinated chicken, stir well, and cook on high heat for a few seconds. Cover and reduce heat to medium, cooking until the chicken is fully cooked, the liquid evaporates, and the chicken attains a golden color.
  4. Add Tomatoes and Spinach Mixture: Stir in the cubed tomatoes, sauté briefly for a few seconds. Then add the prepared spinach paste and sprinkle the Garam Masala. Mix thoroughly, cover again, and cook over low heat for about two minutes to allow the flavors to meld.
  5. Prepare the Tarka (Tempering): In a small frying pan, heat 1 ½ tablespoons oil. Add the thinly sliced garlic cloves and fry until golden brown. Quickly add the red chilli powder, mix it swiftly, and immediately pour this tempering over the cooked chicken spinach gravy. This final touch adds an extra layer of flavor and a pleasant aroma.
  6. Serve: Serve the Palak Chicken hot, accompanied by freshly made parathas or chapatis for a complete traditional Indian meal.

Notes

  • Use fresh spinach for the best color and flavor.
  • Adjust green and red chili quantities to suit your preferred spice level.
  • Kasuri Methi adds a unique aroma; if unavailable, you can omit but flavor will differ slightly.
  • Ensure chicken is cooked thoroughly to absorb all spices well.
  • The tarka (tempering) enhances the dish’s flavor and should be poured immediately over the gravy for the best effect.
  • Serve with Indian breads like chapati or paratha for an authentic experience.
  • This dish can be made with boneless chicken, but bone-in adds extra flavor.

Keywords: Palak Chicken, Spinach Chicken Curry, Indian Chicken Curry, Chicken with Spinach, Indian Main Course

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