Palak Chicken, also known as Murg Palak or Chicken Saag (North Indian Spinach Chicken Curry) is one of those dishes I instinctively turn to during Indian winters. It’s warm, nourishing, and comforting in a way only home-style Indian food can be. I grew up eating palak-based recipes every winter when fresh spinach was always part of our meals, and this spinach chicken curry has slowly become a family favourite over the years.
Winters call for meals...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add the chicken to a large bowl.
Mix in Kashmiri chilli powder, salt, lemon juice, chopped ginger and garlic, and oil.
Toss well until the chicken is evenly coated.
Set aside to marinate for at least 30 minutes.
Bring a large pot of water to a boil. Add sugar and salt.
Add the spinach leaves and blanch for only 30 seconds. Immediately transfer the spinach to cold water to retain its bright green colour.
Squeeze out excess water and blend the spinach with fresh coriander into a smooth puree. Set aside.
Heat mustard oil in a deep pan until it reaches a smoking point.
Lower the heat, and add cumin seeds, cinnamon, bay leaves, peppercorns, black cardamom, and cloves. Let them sizzle and release their aroma.
Add sliced onions and green chillies. Cook on high heat, stirring frequently, until the onions turn golden brown.
Add chopped ginger and garlic. Sauté for a minute until fragrant.
Lower the flame and add turmeric, Kashmiri chilli powder, coriander powder, and cumin powder. Add a splash of water to prevent burning and mix well.
Add chopped tomatoes and salt. Cook until the tomatoes are completely softened, and the masala has turned thick and glossy, with oil beginning to separate.
Pour in hot water and bring the gravy to a gentle boil.
Add the marinated chicken to the pan.
Cook on high heat for 4-5 minutes, stirring well to seal the chicken.
Add the prepared spinach puree and mix thoroughly.
Cover and cook on medium heat until the chicken is tender and fully cooked.
Taste and adjust salt or spice as needed.
Heat ghee in a small pan over medium-high heat.
Add chopped garlic and fry until lightly golden.
Add dried red chillies, stir briefly, and immediately pour the tempering over the palak chicken.
Sprinkle ginger juliennes and garam masala. Mix gently.
Blanch spinach briefly to retain its vibrant green colour and nutrients.
Mustard oil adds depth and authenticity– ensure it is heated properly before adding spices.
For an ultrasmooth gravy, strain the spinach puree before using.
Adjust green chillies and chilli powder according to your spice preference.
How can I retain the vibrant green color of the spinach?
Blanch the spinach briefly for 30 seconds and immediately transfer it to cold water to stop the cooking process. This helps retain its bright green color.
Can I use regular cooking oil instead of mustard oil?
Yes, you can use regular cooking oil, but mustard oil adds a unique depth and authenticity to the dish.
Can I make this dish less spicy?
Yes, you can reduce the amount of green chillies and Kashmiri chilli powder to suit your spice preference.
What can I serve with Palak Chicken?
Palak Chicken pairs well with laccha parathas, tandoori roti, naan, or plain steamed rice.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach. Thaw it and squeeze out excess water before blending it into a puree.
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