chefadora
Palak Chicken (Spinach Chicken Curry) recipe

Palak Chicken (Spinach Chicken Curry)

by Leena Kohli (@leenakohli)
5.0
From 3 ratings
Prep Time
20min
Cook Time
40min
Total Time
1hr
IndianLunchDinnerMeatGluten-Free

Palak Chicken can be enjoyed any time of the year but is especially comforting during winter. My children didn’t want to eat spinach in any form but loved chicken, so I made Palak Chicken, which they liked. I was happy that they started eating spinach in any form. This delicious...

Ingredients

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
    Cloves
  • 3
    Tomato (medium-sized) (ground)
  • 1/2tbsp
    Salt
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1tsp
    Coriander Powder
  • 1tsp
    Turmeric
  • 1tsp
    Garam Masala Powder
  • 1tbsp
    Ghee (optional)

How to make Palak Chicken (Spinach Chicken Curry)

  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.

    Step 1.1: Remove the hard stems from the bunch of spinach

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

    Step 1.1: 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.

    Step 1.1: Add black cardamom, cinnamon, cloves, chopped ginger and garlic

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

    Step 1.1: Add onions and green chillies and stir constantly

  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.

    Step 1.1: 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.

    Step 1.1: Add chicken pieces and mix

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

    Step 1.1: 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.

Reviews

5.0
From 3 ratings
k

kai1996

y

yukinguyen

This dish was not only delicious but also visually stunning.

b

baker90

leenakohli's profile picture
instagram

Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

chefadora
© 2023 Chefadora Pty Ltd, All Rights Reserved