Spinach Chicken Recipe – Authentic Indian Palak Chicken Curry

Last Updated on 2 months by Neha Deshmukh

Spinach Chicken Recipe – Authentic Indian Palak Chicken Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Palak Chicken. It’s a vibrant, flavorful curry that’s packed with goodness and tastes absolutely incredible with roti or rice. I first made this when I was trying to sneak more greens into my family’s diet, and it quickly became a favorite! It’s surprisingly easy to make, and the result is a restaurant-quality dish you can enjoy at home.

Why You’ll Love This Recipe

This Spinach Chicken (Palak Chicken) is a winner for so many reasons. It’s a fantastic way to get your daily dose of spinach, and the chicken stays incredibly tender and juicy. The blend of spices is warm and comforting, and the fresh herbs really lift the flavors. Plus, it’s a relatively quick weeknight meal that doesn’t compromise on taste. Honestly, who doesn’t love a delicious curry that’s good for you too?

Ingredients

Here’s what you’ll need to make this amazing Palak Chicken:

• 250g chicken pieces
• 10-12 bunches spinach/palak leaves
• 2 tablespoons oil
• 3 medium onions
• 1 teaspoon ginger garlic paste (or more, to taste!)
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon turmeric powder
• 2 tablespoons coriander leaves, chopped
• 2 tablespoons methi leaves (fenugreek leaves)
• 1 medium onion, finely chopped
• 1 teaspoon garam masala powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using the freshest spinach is key – you really want those vibrant green leaves. Don’t be shy with the spinach; it wilts down a lot during cooking.

The quality of your garam masala makes a big difference. I prefer to use a freshly ground blend for the most aromatic flavor. You can find pre-made blends, but if you can, grinding your own spices is worth the effort.

Spice levels are super personal! I’ve suggested 1 teaspoon of red chili powder, but feel free to adjust it based on how much heat you enjoy. Some regions in India use Kashmiri chili powder for a beautiful color and mild heat.

And don’t skip the methi leaves! They add a unique, slightly bitter flavor that really complements the spinach and chicken. My grandmother always said a little methi makes everything taste like home. If you can’t find fresh, you can use dried, but use about 1 tablespoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and finely chop the spinach leaves. It’s important to drain them really well, otherwise your curry will be watery.
2. Heat the oil in a pressure cooker over medium heat. Add the sliced onions and sauté until they turn golden brown and beautifully caramelized.
3. Stir in the ginger-garlic paste and cook for a minute or two until you can smell that wonderful aroma.
4. Add the chicken pieces and sauté until they change color. You don’t need to cook them through at this stage.
5. Now, mix in the salt, red chili powder, and turmeric powder. Roast the chicken with the spices for 2-3 minutes – this helps to develop the flavors.
6. Add the chopped spinach, coriander leaves, and methi leaves. Cook until the leaves wilt down. It will look like a lot of spinach at first, but trust me, it shrinks!
7. Stir in the finely chopped onion and garam masala powder. Give everything a good mix and adjust the seasoning to your liking.
8. Close the pressure cooker lid and cook for 3-4 whistles on medium heat.
9. Let the pressure release naturally. This is important – don’t force it! Once the pressure is released, open the cooker and serve hot.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook it in two batches.
• For a richer flavor, you can marinate the chicken in ginger-garlic paste and spices for 30 minutes before cooking.
• If you don’t have a pressure cooker, you can cook this in a heavy-bottomed pot, but it will take longer – about 45-60 minutes.

Variations

• Vegan Adaptation: Swap the chicken for tofu or paneer (Indian cheese). Tofu will need to be pressed to remove excess water.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or less red chili powder to control the heat. You can also add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: Palak Chicken is a great option for festivals like Navratri, where vegetarian options are common. You can easily adapt it using paneer. My friend makes a special version for Diwali with a touch of cashew paste for extra richness.

Serving Suggestions

Palak Chicken is best served hot with roti, naan, or steamed rice. A side of raita (yogurt dip) and a simple salad complements the flavors beautifully. It’s also fantastic with a sprinkle of fresh coriander leaves on top.

Storage Instructions

Leftover Palak Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What type of chicken cut is best for Palak Chicken?

Boneless, skinless chicken thighs are my go-to! They stay incredibly tender during pressure cooking. You can also use chicken breast, but be careful not to overcook it.

2. Can I use frozen spinach in this recipe? If so, how should I prepare it?

Yes, you can! Make sure to thaw the frozen spinach completely and squeeze out all the excess water before adding it to the curry.

3. How can I adjust the spice level of this Palak Chicken?

Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t take it away!

4. What is the best way to serve Palak Chicken for a potluck or gathering?

Keep it warm in a slow cooker or insulated container. Garnish with fresh coriander leaves and serve with a variety of breads and rice.

5. Can this Palak Chicken be made ahead of time?

Yes! You can make it a day or two in advance and store it in the refrigerator. The flavors will develop even more.

6. What is the role of methi leaves in this recipe and can I skip them?

Methi leaves add a unique, slightly bitter flavor that really enhances the overall taste. While you can skip them, the curry won’t be quite the same. If you absolutely can’t find them, you can leave them out, but I highly recommend trying to find them!