Spinach Chicken Curry

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

Looking for a great winter dish that will warm you up from the inside out? Look no further than this delicious and authentic North-Indian Spinach Chicken Curry (Paalak chicken/Saag Chicken) recipe! Made with fresh spinach leaves and tender pieces of chicken, this creamy and flavorful dish is sure to become your go-to comfort food. Spinach Chicken Curry is a nutritious and satisfying meal packed with flavors. So why wait? Give it a try and enjoy a taste of Punjab in your own home!


4 Servings
  • 800g
    Chicken boneless (cut in 2-inch pieces)
  • 500g
    Spinach (chopped)
  • 2
    Onion (medium-sized) (finely chopped)
  • 1tbsp
    Ginger (finely chopped)
  • 1/2tbsp
    Garlic Cloves (finely chopped)
  • 2
    Green Chilli (finely chopped)
  • 1/2cup
    Cooking Oil
  • 1
    Black Cardamom
  • 1
    Cinnamon Stick (small)
  • 3
  • 3
    Tomato (medium-sized) (ground)
  • 1/2tbsp
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1tsp
    Coriander Powder
  • 1tsp
  • 1tsp
    Garam Masala Powder
  • 1tbsp
    Ghee (optional)


  1. Wash the chicken pieces. Drain the excess water and keep them aside.

  2. Remove the hard stems from the bunch of spinach. Chop the leaves along with the thin stems. Wash and drain the water and keep it aside.

  3. Chop onions, ginger, garlic and green chilli.

  4. Heat oil in a heavy-bottomed karahi/deep pot on medium to high flame.

  5. Add black cardamom, cinnamon, cloves, chopped ginger and garlic. Saute for a minute till they sizzle and are light brown in color.

  6. Add onions and green chillies and stir constantly. Cook for 3-4 minutes till the onions are slightly brown.

  7. Mix in the tomatoes. Cook for another 3-4 minutes.

  8. Add salt, turmeric, coriander powder, kashmiri red pepper, and cook till oil oozes to the surface.

  9. Add chicken pieces and mix. Cook on medium to high flame for 3-4 minutes while stirring occasionally.

  10. Now lower the flame, add spinach leaves and stir for 3-4 minutes.

  11. Cover and cook for 15-20 minutes or until chicken is tender and water released from the spinach dries. Stir occasionally in between.

  12. Once the chicken is cooked, check the seasoning (salt and chilli powder) and adjust to taste.

  13. Turn off the flame. Add garam masala and ghee. Stir and cover the pot for a few minutes.

  14. Serve hot with roti, tandoori roti or paratha.

Tips & Tricks

  1. You Can also use chicken with bones for cooking.

  2. Do not add additional water, as chicken and spinach release water while cooking.

  3. You can use ghee instead of cooking oil to give the dish a richer flavour.

  4. Spinach can also be ground instead of chopped if you prefer a smoother texture.

  5. If you are using baby spinach, you do not need to chop or grind. You can use it directly while cooking.

Leena Kohli
Recipe by

Leena Kohli


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