Palak chicken (spinach chicken) recipe made with fresh spinach leaves (palak), and chicken cooked in onion-tomato based gravy. It is also known as Palak Murgh. This Indian chicken curry is so aromatic and flavorful. Perfect for busy weekends.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time37 minutesmins
Course: Main
Cuisine: Indian
Servings: 4
Calories: 215kcal
Author: Preeti
Equipment
Heavy bottom pan or pot
Ingredients
To marinate the chicken
500gramchicken
salt to taste
½teaspoonblack pepper powder
1tablespoonginger-garlic paste
1teaspoonlemon juice
2-3tablespooncurd/yogurt
To make the spinach chicken curry
100gramspinach
2cardamoms
1-inchcinnamon
1teaspoonjeera
1bay leaf
3onionssliced
¼teaspoonturmeric powder
1teaspoonKashmiri red chili powder
2teaspooncoriander powder
½teaspooncumin powder
½teaspoongaram masala powder
1cupfresh tomato puree
2cupsfresh spinachfinely chopped
1teaspoonKasuri methiroughly crushed
For tempering
2teaspoonoil
½teaspoonKashmiri red chili powder
1tablespoongarlic clovesfinely chopped
Instructions
Marinate the chicken
In a mixing bowl, combine chicken with salt, pepper, ginger-garlic paste, lemon juice, curd. Marinate the chicken for atleast 30-minutes.
Making the chicken curry
Heat oil in a deep bottom pan/pot over medium high heat.
Add cumin and whole spices. Let the cumin crackle.
Next, add the sliced onions and cook until the onions starts to become light golden.
Add turmeric powder, red chili powder, coriander powder, cumin powder and garam masala powder.
Stir, cook for a minute or until masala starts to leave oil from sides.
Add tomato puree, stir to combine and cook for 2-3 minutes. Now cover and cook until the masala starts to leave oil from the sides.
Add the marinated chicken, stir and cook for 2-3 minutes or until the color of chicken changes from pink to white.
Now, cover and cook until the chicken is completely cooked.
Stir in the spinach leaves. Combine and cook until the leaves wilt.
Add some water (refer notes) and stir to combine. Taste and add salt.
Add kasuri methi, and green chilies. Stir, cover and cook for 2 minute on low heat.
For the tempering
Meanwhile, heat 2 teaspoon oil in a small pan over low-medium heat.
Add chopped garlic and cook until it starts to become light golden.
Immediately remove from heat, add kashmiri red chili powder, stir and add this to the curry. Cover and keep it aside for 10 minutes.
Palak chicken is ready to serve.
Video
Notes
While adding water, make sure the consistency of the gravy is thick. Do not add too much water.
Use only spinach leaves for this recipe. You can use the stalks in other curries.
Cook the spinach leaves in the masala until it wilts. It will remove the raw smell of spinach.
You can skip the tempering part but it gives an amazing aroma to the chicken curry. This is my twist on this spinach chicken recipe.
Kasuri methi (dried fenugreek leaves) adds a very nice aroma to the dish. But if not available you can skip it.
Skip adding green chilies, if you do not prefer spicy or making it for kids.
Cooking carefully at each stage is important to develop the flavor. Cook until the masala starts to leave oil from the sides before adding chicken. This is an indication that the masala is cooked well.
Add Kashmiri red chili powder to the tempering only after you remove the tempering pan from heat. It ensures that the chili powder is not burnt.
Kashmiri red chili powder gives a bright red color to the dish and is not spicy.