Palak Chicken (Spinach Chicken Recipe)

This Indian Palak Chicken is delicious and flavorsome! Serve it over steamed rice or with Indian flatbreads like Roti, Chapati, Naan or Plain Parathas.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

Servings4

AuthorSwasthi

Ingredients (1 cup = 240ml )

To Marinate

1.1 pounds Boneless Chicken (½ Kg or 1.7 lbs, ¾ kg bone-in chicken)
1 tablespoon lemon juice
¼ to ⅓ teaspoon black pepper (crushed/powder)
¼ to ⅓ teaspoon Kashmiri red chilli powder (leave out for kids)
¼ teaspoon salt

To Make Palak Paste

8 to 9 ounces Baby Spinach (250 grams fresh palak, 7 to 8 cups)
2 to 4 green chilies (slit, Indian/ Thai/ Serrano chili peppers, read notes)
16 to 20 cashews (or ¼ cup heavy whipping cream)

Other Ingredients

2 tablespoons oil (divided, or 1 tbsp oil & 1 tbsp ghee)
¾ to 1 cup onions (very fine chopped, 1 medium onion)
¾ to 1 cup tomatoes (deseeded & fine chopped, peeled if required)
2 teaspoons ginger garlic paste (1 teaspoon each)
½ to ¾ teaspoon garam masala (adjust to taste)
1 tablespoon kasuri methi (dried fenugreek leaves)
¾ to 1 teaspoon salt (adjust to taste)
1 to 2 tablespoons whipping cream or any cream to garnish

Whole Spices (read notes)

1 small Indian bay leaf
½ teaspoon cumin seeds
3 green cardamoms
3 to 4 cloves
1 inch cinnamon piece
1 black cardamom (masala elaichi)

How to make the recipe

Preparation

Add chicken to a large mixing bowl. Sprinkle ¼ teaspoon salt, black pepper, red chilli powder and lemon juice. Mix and set aside until we need it.
Pour 1 teaspoon oil to a hot pan and add cashews and green chilies. Stir fry until the chilies blister. Add spinach (cleaned, rinsed and drained) and stir fry on a medium heat until wilted and fully cooked, for 6 mins. Turn off the heat & cool this.
Pour ½ cup cold water to a blender and transfer the spinach, chilies and cashews. You may set aside some of the green chilies which you can adjust later.
Make a smooth puree and taste test. If you want more heat add back the green chilis that we set aside and blend.

How to Make Palak Chicken

Add the rest of the oil (along with ghee if using) to a hot pan. Add all the whole spices and let them sizzle. Stir in the chopped onions and saute until light brown & really soft.
Stir in the ginger garlic and saute for a minute, until aromatic.
Add tomatoes and salt. Stir well and cook until the tomatoes lose their raw flavor. If you want you may cook covered at this stage.
Add the marinated chicken and stir fry on a medium high heat, until pale. Stir in the garam masala.
Pour ½ to ¾ cup hot water and mix well. Cook covered on a medium heat, until chicken is fully cooked through.
Stir in the Spinach puree. If the palak chicken gravy is too thick , you may pour little hot water.
Simmer until bubbling hot and cook for 3 to 4 minutes. Taste test and adjust salt. Take kasuri methi in your palms and crush it well. Sprinkle all over. Turn off the heat. Keep the gravy slightly runny if you want to serve it with rice. It thickens slightly upon cooling.
Garnish Palak Chicken optionally with cream. Squeeze lemon juice while serving. Serve with Steamed rice, Naan, Roti or Chapati.

Optional Tempering

This is not a part of the recipe but if you love authentic Indian flavors, make a nice tadka and pour it over the dish. Heat 1 tablespoon ghee on a medium heat. Add 2 to 3 sliced garlic cloves and 2 dried red chillies. Fry on a low heat for a minute, until garlic turns light golden. Add ¼ teaspoon hing (optional). Turn off and pour it over palak chicken.

NUTRITION (estimation only)