Palak Chicken, also known as Spinach Chicken, is a delightful dish that beautifully marries the wholesome goodness of spinach with the succulent flavors of tender chicken. This dish is a testament to the versatility of Indian cuisine, where vegetables and meat come together in a harmonious blend, offering both nutrition and taste in every bite.
Originating from the rich culinary traditions of North India, Palak Chicken is a dish that appeals to both the health-conscious and flavor-seekers alike. Spinach, known as “palak” in Hindi, is a powerhouse of nutrients, rich in iron, vitamins, and antioxidants. When combined with chicken, it creates a balanced meal that is not only delicious but also packed with health benefits.
The preparation of Palak Chicken involves simmering chicken in a vibrant green spinach gravy that’s seasoned with a blend of aromatic spices. The process begins with blanching the spinach, which is then pureed into a smooth, creamy paste. This spinach puree is the heart of the dish, providing a rich, earthy base that perfectly complements the tender chicken pieces. The addition of spices like cumin, coriander, garam masala, and a hint of chili adds layers of flavor, creating a dish that is both complex and comforting.
What makes Palak Chicken truly special is its adaptability. It can be served with a variety of Indian breads like naan or roti, or paired with steamed basmati rice for a wholesome meal. The dish is also highly customizable—whether you prefer a richer, creamier gravy or a lighter, more herbaceous version, Palak Chicken can be adjusted to suit your taste preferences.
Palak Chicken is more than just a dish; it’s a celebration of flavors and health. Its vibrant green color, fragrant aroma, and delicious taste make it a standout on any dining table. Whether you’re looking to incorporate more greens into your diet or simply want to try something new, Palak Chicken offers a perfect blend of tradition, nutrition, and flavor that is sure to satisfy.
Ingredients- Palak Chicken (Spinach Chicken) Recipe
For the Chicken Marinade:
- 500g chicken (boneless or bone-in, cut into pieces)
- 1/2 cup yogurt
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
For the Spinach Puree:
- 250g fresh spinach leaves (palak)
- 2 green chilies
- 1-inch piece of ginger
- 2-3 garlic cloves
- 1/4 cup water (for blanching)
For the Gravy:
2 tbsp oil or ghee
- 1 large onion, finely chopped
- 1 medium tomato, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- Salt to taste
- 1/4 cup cream or 2 tbsp cashew paste (optional, for richness)
- Fresh coriander leaves for garnish
Cooking Instructions- Palak Chicken (Spinach Chicken) Recipe
Marinate the Chicken:
In a large bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
Add the chicken pieces and coat them well with the marinade. Let it sit for at least 30 minutes (longer if you have time).
Prepare the Spinach Puree:
Wash the spinach leaves thoroughly.
Boil water in a pot, add the spinach leaves, and blanch them for 2-3 minutes until they wilt.
Drain and immediately transfer the spinach to ice-cold water (this helps retain the green color).
Blend the spinach along with green chilies, ginger, and garlic into a smooth puree. Set aside.
Cook the Chicken:
Heat oil or ghee in a large pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add chopped tomatoes and cook until they soften and the oil starts to separate.
Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook for another minute.
Add the marinated chicken pieces and cook on medium heat until the chicken is browned and cooked through.
Combine and Simmer:
Add the spinach puree to the chicken. Stir well to combine.
Cover and simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
If using cream or cashew paste, stir it in during the last few minutes of cooking for a richer texture.
Garnish and Serve:
Garnish with fresh coriander leaves.
Serve hot with rice, naan, or roti.
Enjoy your delicious and healthy Palak Chicken!
Some More Interesting Recipes –
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- Garlic Chicken Masala Recipe
- Andhra Chicken Biryani Cooking Recipe
- Hyderabadi Chicken Biryani Recipe
- Chicken Tikka Masala Recipe
- Butter Chicken Recipe
- Chicken Vindaloo Recipe
- Lemon Chicken Recipe
- Chilli Chicken Recipe
- Hariyali Chicken Masala Recipe
- Chicken Fried Rice Recipe
Indian Rice Recipes
- Pudina Rice Recipe : A Refreshing Indian Classic
- Jeera Rice Recipe
- Lemon Rice Recipe
- Chicken Fried Rice Recipe
- Mutton Dum Biryani Recipe
- Egg Fried Rice Recipe
- Coconut Rice Recipe
- Vegetable fried rice Recipe
- Andhra Chicken Biryani Cooking Recipe
- Hyderabadi Chicken Biryani Recipe
FAQs palak chicken recipe
Here are some frequently asked questions (FAQs) about making Palak Chicken:
1. Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach for this recipe. Thaw the spinach and drain any excess water before blending it into a puree. The flavor and texture may vary slightly, but it will still work well.
2. How can I make the dish creamier without using cream?
To make Palak Chicken creamier without using dairy cream, you can blend soaked cashews or almonds into a paste and add it to the dish. Coconut milk or yogurt are also good alternatives for a rich texture.
3. Can I make this dish ahead of time?
Yes, Palak Chicken can be made ahead of time. The flavors actually deepen as it sits, making it a great dish for meal prep. Store it in an airtight container in the refrigerator for up to 2-3 days.
4. Is Palak Chicken spicy?
The spiciness of Palak Chicken can be adjusted to your preference. The recipe typically includes mild spices, but you can increase or decrease the amount of green chilies and red chili powder to suit your taste.
5. What should I serve with Palak Chicken?
Palak Chicken pairs well with various Indian breads like naan, roti, or paratha. It also complements steamed basmati rice, jeera rice, or even quinoa for a healthier option.
6. Can I make this dish vegan?
Yes, to make Palak Chicken vegan, you can substitute the chicken with tofu, chickpeas, or paneer. Also, replace yogurt with a plant-based alternative like coconut yogurt, and use oil instead of ghee.
7. How can I retain the green color of the spinach?
To keep the spinach vibrant green, blanch it briefly in boiling water, then immediately transfer it to ice-cold water. This process helps preserve the color while maintaining the nutrients.
8. What is the best way to marinate the chicken?
Marinate the chicken in yogurt and spices for at least 30 minutes, but preferably for a few hours or overnight in the refrigerator. This helps tenderize the chicken and infuse it with flavor.
9. Can I use bone-in chicken for this recipe?
Yes, bone-in chicken can be used in Palak Chicken. It may take slightly longer to cook compared to boneless pieces, but the bones can add more flavor to the dish.
10. How do I thicken the gravy if it’s too thin?
If the gravy is too thin, you can simmer it uncovered to reduce the liquid. Alternatively, add a small amount of cashew paste or a few spoonfuls of yogurt to thicken the sauce.
Cooking Tips for Perfect Palak Chicken (Spinach Chicken)
Blanch the Spinach Properly: To maintain the vibrant green color of the spinach, blanch it in boiling water for just 1-2 minutes, then immediately transfer it to ice-cold water. This process helps retain the spinach’s color and nutrients.
Puree for a Smooth Gravy: After blanching, blend the spinach into a smooth puree. For an extra creamy texture, you can add a few cashews or a spoonful of cream while blending.
Marinate the Chicken: Marinating the chicken with yogurt, garlic, ginger, and spices for at least 30 minutes will tenderize the meat and infuse it with flavor, making the dish more aromatic and flavorful.
Use Fresh Ingredients: Fresh spinach and spices will make a noticeable difference in the flavor of the dish. Avoid using frozen spinach if possible, as fresh spinach yields a more vibrant and flavorful gravy.
Cook Chicken Separately First: Sauté the chicken pieces until they’re browned on all sides before adding them to the spinach gravy. This step locks in the juices and enhances the overall taste.
Don’t Overcook the Spinach: After adding the spinach puree to the cooked chicken, simmer the dish just until the flavors meld. Overcooking can cause the spinach to lose its bright color and fresh taste.
Balance the Spices: Palak Chicken should have a mild, earthy flavor with just the right amount of spice. Be cautious with strong spices like garam masala or chili powder, adding them gradually and tasting as you go.
Add a Squeeze of Lemon: Just before serving, squeeze a little fresh lemon juice into the dish. The acidity brightens up the flavors and adds a refreshing contrast to the richness of the gravy.
Finish with a Dollop of Cream: For a richer, creamier texture, stir in a spoonful of cream or yogurt at the end of cooking. This also helps balance the bitterness of the spinach.
Serve Hot: Palak Chicken is best enjoyed hot, with its rich, creamy gravy complemented by warm, soft Indian breads like naan or roti, or with a side of steamed basmati rice.
Palak Chicken (Spinach Chicken) Recipe
Ingredients- Palak Chicken (Spinach Chicken) Recipe
For the Chicken Marinade:
For the Spinach Puree:
For the Gravy:
Cooking Instructions- Palak Chicken (Spinach Chicken) Recipe
Marinate the Chicken:
- In a large bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
- Add the chicken pieces and coat them well with the marinade. Let it sit for at least 30 minutes (longer if you have time).
Prepare the Spinach Puree:
- Wash the spinach leaves thoroughly.
- Boil water in a pot, add the spinach leaves, and blanch them for 2-3 minutes until they wilt.
- Drain and immediately transfer the spinach to ice-cold water (this helps retain the green color).
- Blend the spinach along with green chilies, ginger, and garlic into a smooth puree. Set aside.
Cook the Chicken:
- Heat oil or ghee in a large pan over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add chopped tomatoes and cook until they soften and the oil starts to separate.
- Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook for another minute.
- Add the marinated chicken pieces and cook on medium heat until the chicken is browned and cooked through.
Combine and Simmer:
- Add the spinach puree to the chicken. Stir well to combine.
- Cover and simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
- If using cream or cashew paste, stir it in during the last few minutes of cooking for a richer texture.
Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with rice, naan, or roti.
- Enjoy your delicious and healthy Palak Chicken!
