Last Updated on 2 months by Neha Deshmukh

Chicken Palak Recipe – Authentic Indian Spinach & Chicken Curry

Introduction

Okay, let’s be real – is there anything more comforting than a warm, flavorful curry? This Chicken Palak, or Spinach Chicken Curry, is a total hug in a bowl. It’s one of those dishes my family always requests, and honestly, it’s become a bit of a staple in my kitchen. I first made this when I was trying to sneak more greens into my kids’ diets (success!), and it’s been a hit ever since. It’s rich, creamy, and packed with flavor – and surprisingly easy to make! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Chicken Palak isn’t just delicious; it’s got a lot going for it! It’s:

• Flavorful: The blend of spices, combined with the earthy spinach and tender chicken, is just divine.
• Nutritious: Spinach is a powerhouse of vitamins and minerals, making this a feel-good meal.
• Relatively Quick: Ready in under 30 minutes – perfect for a weeknight dinner.
• Crowd-Pleasing: Seriously, who doesn’t love a good curry?

Ingredients

Here’s what you’ll need to create this magic:

• 1 lb fresh spinach
• 1.5 lbs chicken thighs (boneless, skinless)
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 medium yellow onion
• 1 plum tomato
• 8 garlic cloves
• 2 inch ginger root
• 2 green chilies
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 2 teaspoons kosher salt (or to taste)
• 1 teaspoon garam masala
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• ?? cup heavy cream

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together perfectly!

Spinach: Choosing the Best & Preparing It

Fresh spinach is best for this recipe. Look for vibrant green leaves that aren’t wilted or bruised. Baby spinach works too, but regular spinach has a slightly more robust flavor that I prefer. You’ll need about 280g of spinach.

Chicken: Cut & Quality Considerations

I like using chicken thighs because they stay nice and tender during cooking. You can use chicken breast if you prefer, but be careful not to overcook it! About 680g of chicken thighs is perfect. Cut the chicken into bite-sized pieces – around 1-inch cubes.

Ghee vs. Oil: Flavor & Health Benefits

Ghee (clarified butter) adds a beautiful nutty flavor that really elevates the dish. However, if you don’t have ghee, any neutral oil like vegetable or canola oil will work just fine. About 30ml of ghee or oil is what you need.

Spice Blend: The Heart of Palak Chicken

Don’t be intimidated by the spice list! These spices are what give Palak Chicken its signature flavor. Make sure your spices are relatively fresh for the best aroma and taste.

Kasoori Methi: The Secret Ingredient for Authentic Flavor

Kasoori methi is essential for that authentic Indian flavor. It has a unique, slightly bitter aroma that adds so much depth. You’ll need about 7g of kasoori methi.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Blanch the Spinach: Bring a pot of water to a boil. Add the spinach and cook for 1-2 minutes, just until wilted. Immediately transfer to a bowl of ice water to stop the cooking process and preserve that beautiful green color.
2. Spinach Puree: Drain the spinach and blend it until smooth or slightly chunky – whatever you prefer! Set aside.
3. Sauté the Aromatics: In a large pot or Dutch oven, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Then, add the chopped onion and sauté until golden brown.
4. Tomato-Ginger-Garlic Base: Add the chopped tomato, garlic, ginger, and green chilies to the pot. Cook for a few minutes until the tomato softens. Don’t worry about making a perfectly smooth paste – a little texture is good!
5. Bloom the Spices: Add the turmeric powder, coriander powder, and salt to the pot. Cook for another minute or two, stirring constantly, until the spices are fragrant. This “blooming” process really wakes up the flavors.
6. Cook the Chicken: Add the chicken pieces and garam masala to the pot. Cook, stirring occasionally, until the chicken is browned and cooked through – about 10-15 minutes.
7. Spinach Time!: Stir in the spinach puree and simmer for 5-7 minutes, allowing the flavors to meld together.
8. Finish with Cream & Kasoori Methi: Stir in the heavy cream (about 120ml) and crushed kasoori methi. Simmer for another 2-3 minutes, then turn off the heat.

Expert Tips

Here are a few tricks I’ve learned over the years to make this Chicken Palak even better:

Achieving the Perfect Spinach Puree Consistency

I like a slightly chunky puree, but you can make it completely smooth if you prefer. Just adjust the blending time accordingly.

Preventing Chicken from Drying Out

Don’t overcook the chicken! It’s better to err on the side of slightly undercooked, as it will continue to cook in the sauce.

Blooming Spices for Maximum Flavor

Seriously, don’t skip this step! Blooming the spices in hot oil releases their essential oils and intensifies their flavor.

Balancing Spice Levels

Adjust the amount of green chilies to your liking. If you’re sensitive to heat, remove the seeds from the chilies before adding them.

Using Fresh vs. Ground Spices

Freshly ground spices always have the best flavor, but ground spices are perfectly fine if that’s what you have on hand.

Variations

Want to switch things up? Here are a few ideas:

Vegan Palak “Chicken” (with Tofu or Chickpeas)

Substitute the chicken with firm tofu (pressed to remove excess water) or chickpeas for a delicious vegan version.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce or omit the green chilies.
• Medium: Use 1-2 green chilies.
• Hot: Use 3-4 green chilies or add a pinch of cayenne pepper.

Festival Adaptations (Navratri-Friendly Version)

During Navratri, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

Serve this Chicken Palak with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A sprinkle of fresh cilantro

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of spinach is best for Palak Chicken?

Regular spinach has a more robust flavor, but baby spinach works in a pinch!

Can I use frozen spinach in this recipe?

Yes, but be sure to thaw it completely and squeeze out any excess water before using.

How can I adjust the heat level of this dish?

Adjust the amount of green chilies or add a pinch of cayenne pepper.

What is kasoori methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. It’s hard to substitute, but if you absolutely must, you can try a pinch of dried oregano.

Can this be made ahead of time?

Yes! You can make the sauce ahead of time and add the chicken just before serving.

How do I prevent the chicken from becoming tough?

Don’t overcook the chicken! It’s better to err on the side of slightly undercooked.