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
Boneless chicken or chicken thighs : It is the main components of dish. It has high protein.
Spinach (palak) : It is also main component which give dish green color.
Onions : I used onions
Tomatoes : I used tomatoes. They gives tangy flavor in dish.
Ginger-garlic paste : For strong aromatic flavor, I used ginger- garlic paste.
Green chilies : I used green chilies for spicy flavor.
Cashews : I used cashews. They provide creaminess and nutty flavor in dish.
Yogurt or heavy cream : I used yogurt or heavy cream.
Garam masala : I used this for spicy flavor.
Cumin seeds : I used cumin seeds.
Coriander powder : I used Coriander powder.
Red chili powder : For deep red color, I used this.
Turmeric powder : It gives yellow color in dish.
Salt : I used salt.
Lemon juice : For freshness, I used lemon juice.
Whole spices (cinnamon, cardamom, bay leaf, etc.)
Ghee or cooking oil : For cooking, oil is essential.
How I Made Palak Chicken In My Kitchen
First, I blanched some fresh spinach and pureed it with green chilies and cashews for texture and flavor.
Then I marinated chicken pieces in lemon juice, black pepper and spices to infuse flavor.
When ready to cook, I started the gravy by sautéing onions with cinnamon, cardamom and bay leaves in hot oil for aroma.
Once the onions were golden, I added ginger-garlic paste and nutty cashew paste, letting it cook through. Chopped tomatoes went in next.
When tomatoes softened, I put in the spiced chicken and let it simmer until very tender.
Then I stirred in my creamy spinach puree, watching the vibrant green and spices combine into a flavorful curry.
Finally, I finished it by enriching with cream and garnishing with tangy kasuri methi and lemon squeeze.
The result was a taste sensation – hearty chicken in a rich yet healthy gravy. I enjoyed it with rice, savoring each comforting bite of my homemade palak chicken. It was simply delicious!
Top Tips
– Blanch the spinach. Blanching helps retain the bright green color and prevents browning.
– Marinate the chicken in lemon juice, black pepper, and salt. This tenderizes the meat while infusing flavor.
– Add cream or yogurt. It balances flavors beautifully and gives a lovely creamy texture.
– Cook chicken until very tender. This ensures it’s fully cooked and safe to eat.
– Stir in the vibrant spinach puree. Watch the flavors meld into a rich curry.
– Garnish and finish with cream and kasuri methi. The tanginess livens it up.
– Serve palak chicken hot with rice or bread. It tastes best when piping hot.