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Palak (Spinach) Chicken

Palak Chicken, a vibrant and nourishing dish, marries the tender juiciness of chicken with the earthy tones of spinach to create a symphony of flavors. This classic Indian recipe, steeped in aromatic spices and herbs, offers a perfect blend of nutrition and taste, making it a beloved choice for family dinners and festive gatherings alike.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 500 grams Chicken, cut into pieces
  • 2 bunches Fresh Spinach (approx. 500 grams)
  • 1 Large Onion
  • 2 Tomatoes (pureed)
  • 1 tbsp Ginger Garlic Paste
  • 2 Green Chillies, slit
  • 1/2 cup Yoghurt
  • 1 tsp Cumin Seeds
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Red Chilli Powder
  • Salt to taste
  • 2 tbsp Cooking Oil
  • 1 tbsp Cream (for garnishing, optional)
  • Fresh Coriander leaves (for garnishing)

Instructions
 

Preparation of Spinach:

  • Wash the spinach thoroughly in cold water to remove any dirt. Blanch the spinach in boiling water for 2 minutes, then immediately transfer to ice-cold water. This helps retain the vibrant green color. Drain and puree the spinach in a blender. Set aside.

Cooking the Chicken:

  • Heat oil in a pan. Add cumin seeds and let them splutter. Add the chopped onions and green chilies, and sauté until the onions turn golden brown.
  • Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
  • Add the chicken pieces, turmeric powder, coriander powder, red chili powder, and salt. Cook until the chicken is no longer pink outside.
  • Add the pureed tomatoes and cook until the oil starts separating from the masala.

Adding Spinach and Final Touches:

  • Add the spinach puree to the chicken and mix well. Cover and cook for 10 minutes on a medium flame.
  • Lower the flame, add whisked yogurt, and mix well. Cook for another 10-15 minutes until the chicken is tender and the gravy reaches your desired consistency.
  • Sprinkle garam masala and mix. Turn off the flame.

Garnishing and Serving:

  • Garnish with fresh cream and coriander leaves before serving. Serve hot with roti, naan, or rice.

Notes

  • Ensure to blanch the spinach only for a short duration to maintain its color and nutrients.
  • Adding yogurt at a low flame prevents it from curdling and integrates smoothly into the gravy.
  • Adjust the amount of green chilies and red chili powder according to your preference for heat.
  • The use of fresh cream is optional but adds a rich, creamy texture to the dish.
Keyword palak, palak chicken, Spinach, spinach chicken