Palak Chicken ( Spinach and Chicken Curry )

Palak chicken also called spinach and chicken curry is a popular Indian curry that gets its name from its key ingredients – chicken and spinach ( palak). Let me tell you about this tasty dish.

The chicken is cooked with onions, tomatoes and various spices. Then spinach is added which lends the dish its vibrant green color and unique flavor. When the yogurt or cream is included, it gives the curry a creamy texture and slight tanginess. 

Palak chicken generally has a savory and slightly spicy base with a hint of natural sweetness from the spinach. This helps balance the flavors throughout. 

The spinach provides nutritional value too. Combined with the protein-rich chicken, it makes the dish a healthy option. It’s often served with rice or Indian breads like naan or roti to soak up the rich sauce. 

Palak Chicken Ingredients 

• Chicken (boneless or thighs)
• Spinach (Palak)
• Onions
• Tomatoes
• Ginger-Garlic Paste
• Green Chilies
• Cashews
• Yogurt or Heavy Cream
• Garam Masala
• Cumin Seeds
• Coriander Powder
• Red Chili Powder
• Turmeric Powder
• Salt
• Lemon Juice
• Whole Spices (Cinnamon, Cardamom, Bay Leaf)
• Ghee or Cooking Oil

How to Make Palak Chicken

1. Prepare the Spinach Purée:

Wash fresh spinach thoroughly and blanch it by boiling it in water for 2–3 minutes, then transferring it to an ice water bath. This helps retain its bright green color.Blend the blanched spinach with green chilies and cashews into a smooth purée. Set aside.

2. Marinate the Chicken:

In a bowl, combine chicken pieces with lemon juice, salt, and black pepper. Let it marinate for 20–30 minutes. This step tenderizes the meat and infuses it with flavor.

3. Cook the Base:

Heat ghee or oil in a large pan. Add whole spices (cinnamon stick, cardamom pods, and bay leaf) and let them sizzle for 30 seconds. Add finely chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook until the raw aroma disappears.

4. Add Tomatoes and Spices:

Add chopped tomatoes and cook until they turn soft and oil separates from the mixture. Mix in turmeric powder, coriander powder, red chili powder, and garam masala. Cook for 1–2 minutes to release the spices’ aroma.

5. Cook the Chicken:

Add the marinated chicken to the pan. Sauté for 5–7 minutes until the chicken is no longer pink. Cover and let the chicken simmer on low heat, releasing its juices and becoming tender.

6. Incorporate the Spinach Purée:

Pour in the prepared spinach purée and mix well. Let the curry simmer for another 10 minutes until the flavors meld.

7. Finish the Curry:

Stir in yogurt or heavy cream for a rich, creamy texture. Add kasuri methi (dried fenugreek leaves) and a squeeze of lemon juice for a tangy finish.

8. Serve:

Serve the palak chicken hot with steamed rice, naan, or roti. Garnish with a dollop of cream or a few cashew halves.

Pro Tips

Blanch Spinach Properly: This helps retain its vibrant green color and prevents the curry from looking dull.

Marinate Chicken: Even a short marination time improves flavor and texture.

Control Spice Levels: Adjust green chilies and red chili powder to suit your taste.

Use Fresh Ingredients: Fresh spinach and spices enhance the flavor of the curry.

Cream or Yogurt: Add this after turning off the heat to prevent curdling.

Simmer for Depth: Let the curry simmer after adding the spinach purée for a well-rounded flavor.

Variations

Vegetarian Option: Replace chicken with paneer (Indian cottage cheese) or tofu for a vegetarian version.

Vegan Option: Use coconut cream instead of yogurt or heavy cream.

Nut-Free Version: Skip the cashews or substitute them with sunflower seeds or pumpkin seeds.

Additional Vegetables: Add peas, potatoes, or carrots for a heartier curry.

Low-Spice Version: Reduce green chilies and red chili powder for a milder taste.

Ingredient Substitutes

Spinach: Use kale or Swiss chard if spinach isn’t available.

Cashews: Replace with almonds or omit for a simpler version.

Ghee: Use vegetable oil for a dairy-free option.

Yogurt: Substitute with coconut yogurt or cashew cream for a dairy-free alternative.

Storage Instructions

Refrigeration: Store leftover palak chicken in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the curry without cream or yogurt in a freezer-safe container for up to 1 month. Thaw and reheat before serving.

Reheating: Reheat gently on the stovetop or microwave. Add a splash of water or cream to adjust consistency.

FAQs

1. Can I make this curry ahead of time?
Yes! The flavors deepen with time, making it an excellent make-ahead dish.

2. Can I use frozen spinach?
Absolutely. Thaw and squeeze out excess water before blending.

3. What is kasuri methi, and can I skip it?
Kasuri methi is dried fenugreek leaves that add a unique tangy flavor. You can skip it if unavailable, but it enhances the dish.

4. Is palak chicken spicy?
It has a mild heat level, but you can adjust the chilies to your taste.

5. Can I use bone-in chicken?
Yes, bone-in chicken works well and adds more flavor to the curry.

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