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 and authentic North Indian Palak Chicken (Spinach Chicken Curry) recipe is perfect for those cold days. Made with fresh spinach leaves and tender pieces of...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash the chicken pieces. Drain the excess water and keep them aside.
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.
Chop onions, ginger, garlic and green chilli.
Heat oil in a heavy-bottomed karahi/deep pot on medium to high flame.
Add black cardamom, cinnamon, cloves, chopped ginger and garlic. Saute for a minute till they sizzle and are light brown in color.
Add onions and green chillies and stir constantly. Cook for 3-4 minutes till the onions are slightly brown.
Mix in the tomatoes. Cook for another 3-4 minutes.
Add salt, turmeric, coriander powder, kashmiri red pepper, and cook till oil oozes to the surface.
Add chicken pieces and mix. Cook on medium to high flame for 3-4 minutes while stirring occasionally.
Now lower the flame, add spinach leaves and stir for 3-4 minutes.
Cover and cook for 15-20 minutes or until chicken is tender and water released from the spinach dries. Stir occasionally in between.
Once the chicken is cooked, check the seasoning (salt and chilli powder) and adjust to taste.
Turn off the flame. Add garam masala and ghee. Stir and cover the pot for a few minutes.
Serve hot with roti, tandoori roti or paratha.
You Can also use chicken with bones for cooking.
Do not add additional water, as chicken and spinach release water while cooking.
You can use ghee instead of cooking oil to give the dish a richer flavour.
Spinach can also be ground instead of chopped if you prefer a smoother texture.
If you are using baby spinach, you do not need to chop or grind. You can use it directly while cooking.
How do I make Palak Chicken more flavorful?
To enhance the flavor of Palak Chicken, consider using chicken-in-bones instead of boneless chicken for a richer taste. Additionally, you can add a splash of yogurt for creaminess or increase the number of spices like garam masala and green chilies to suit your taste.
What are some good side dishes to serve with Palak Chicken?
Palak Chicken pairs wonderfully with steamed basmati rice, jeera rice, or warm naan and roti. For a complete meal, you can also serve it with a side of cucumber raita to balance the spices.
Can I make Palak Chicken ahead of time and store it?
Yes, you can prepare Palak Chicken ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 2 months. Just make sure to cool it completely before freezing.
What can I substitute for fresh spinach in Palak Chicken?
If fresh spinach is not available, you can use frozen spinach instead. Just thaw and drain it before adding it to the curry. Alternatively, spinach puree can also be used for a smoother texture.
Is Palak Chicken suitable for a gluten-free diet?
Yes, Palak Chicken is naturally gluten-free as it is made with chicken, spinach, and spices. Just ensure that any additional ingredients, like naan or roti, are also gluten-free if you are serving it to someone with gluten intolerance.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
