Palak Chicken | Spinach Chicken Curry
Palak Chicken, also known as Spinach Chicken, is a flavorful Indian curry featuring tender chicken cooked in a rich, creamy spinach gravy. It is a low carb, gluten-free recipe.
Serving Size 5
Video
Ingredients
Palak Puree
- 200 gms Palak/Spinach
- 2 Garlic cloves
- 1 Inch piece Ginger
- 2 Green Chilli
- Few Coriander Leaves
Chicken Marination
- 800 gms Chicken
- 1/2 tsp Turmeric/haldi powder
- 1/2 tsp Red Chilli powder
- 1 tsp Ginger-Garlic Paste
- Juice of 1/2 a Lime
Gravy
- 2 Tbsp Oil/Ghee
- 3 Cloves
- 3 Green Cardamom
- 1 Cinnamon piece
- 2 Large Onion finely chopped
- 1 Large Tomato finely chopped
- 1 tsp Turmeric/Haldi Powder
- 1 tsp Red Chilli Powder
- 1 tbsp Coriander/Dhaniya Powder
- 1/2 tsp Cumin/Jeera Powder
- 1 tbsp Fresh Cream optional
- 1 tsp Garam Masala
- 1/2 cup Water
- Salt as per taste
Instructions
Marination
- Place 800 gms of chicken (boneless or bone-in chicken) pieces in a large bowl.
- Add 1/2 tsp turmeric powder (haldi), 1/2 tsp red chili powder, 1 tsp ginger-garlic paste, and juice of 1/2 a lime to the chicken, and mix well so that each piece is well coated with the spices.
- Marinate for at least 30 minutes in the refrigerator.
Palak Puree
- Thoroughly clean and wash the palak leaves.
- Keep a large bowl with cold water and a few ice cubes ready. In a large pan boil 3-4 cups of water. Remove the pan from heat and add around 200 gms of fresh spinach leaves. Make sure the spinach is completely submerged in water. Let it sit for 8-10 minutes.
- Remove the spinach carefully from the hot water using a tong or large spoon. Transfer the leaves immediately into the ice water bath. This will stop the spinach from overcooking and losing its beautiful green color.
- After 5 minutes remove the spinach and transfer them into a grinding jar.
- Add 2 large garlic cloves, 1 inch piece of ginger, and 2 green chillies. Optionally you can also add a few fresh coriander leaves. Grind these into a smooth puree and set aside.
Making the Chicken Spinach Curry
- Heat 2 tbsp ghee or oil in a large pan or wok(kadhai) on medium heat. Add 3 cloves, 3 green cardamom, 1 cinnamon stick, and 1 tsp cumin seeds (jeera). Fry this for a few seconds.
- Add 2 finely chopped onion (red or yellow). Fry the onions till it is lightly brown in color.
- Now add 1 large tomato finely chopped. Cook till the tomatoes are soft.
- Add the dry spices - 1 tsp turmeric powder(haldi),1 tsp red chilli powder,1 tbsp coriander powder(dhaniya powder), and 1/2 tsp cumin powder(jeera powder). Fry for 1-2 minutes. Add a splash of water if the spices are getting too dry and burning.
- Now add the marinated chicken and mix the chicken well with the spices. Fry the chicken with the spices till the chicken changes color. Then add 1 tsp salt and 1/2 cup water and mix the chicken. Cover the pan with a lid and cook the chicken for 8-10 minutes.
- Remove the lid and give the chicken a good mix. Then add the pureed spinach and stir well. Cover with a lid and cook till the chicken is cooked through. Add more water if you want more gravy in your palak chicken curry.
- Add 1 tbsp fresh cream and 1/2 tsp garam masala and mix well. Cook for 2-3 minutes.
- Remove from heat and serve hot with naan, chapati or rice and enjoy this delicious and creamy spinach chicken curry.
Notes
- Use fresh baby spinach for the best flavors.
- Whole spices can be lightly toasted and then ground to a fine powder to avoid getting a bite of the whole spices when eating.
- Use boneless chicken thighs or chicken legs for best results if you want to make a boneless palak chicken. Chicken thighs when cooked are juicier and tender to eat, but chicken breast pieces can easily get overcooked and chewy.
- Fresh Cream can be substituted with thick coconut milk or cream.
Nutrition (Estimates Only)
Calories: 278kcalCarbohydrates: 12gProtein: 17gFat: 18gSaturated Fat: 7gCholesterol: 72mgSodium: 632mgPotassium: 650mgFiber: 4gSugar: 3gVitamin A: 4415IUVitamin C: 33mgVitamin D: 0.15µgCalcium: 110mgIron: 3mg