Palak Chicken Recipe

Palak Chicken, also known as Saag Wala Chicken or Spinach Chicken Curry, is a deeply comforting, aromatic dish that brings together tender chicken and fresh spinach in one wholesome pot. Popular across North Indian and Pakistani home kitchens, this curry strikes the perfect balance between rich spices and nourishing greens. It’s the kind of meal that feels indulgent yet light, making it ideal for a cozy family dinner, weekend dawat, or anytime you want something hearty without being heavy. Served with naan, roti, paratha, or fluffy basmati rice, this homemade palak chicken is pure comfort food with soul.

Why You’ll Love This Recipe

• Nutritious and wholesome, packed with fresh spinach and protein-rich chicken
• One-pot curry with bold, aromatic flavors
• Family-friendly and perfect for everyday dinners or special occasions
• Versatile cooking options: stovetop, pressure cooker, or Instant Pot

Ingredients

• Chicken, skinless with bones (500 g) – Adds depth and richness to the curry
• Fresh spinach / palak (2 cups, ribbon cut) – Brings nutrition, color, and a mild earthy flavor
• Oil (1 tbsp) – Used to bloom whole spices and build the curry base
• Ginger-garlic paste (1 tsp) – Adds warmth and aroma
• Yogurt / dahi (1 cup) – Tenderizes the chicken and adds gentle tang
• Crushed brown onion (1 tbsp) – Gives the curry a rich, dawat-style depth

Whole Garam Masala

• Black peppercorns (20) – Adds subtle heat
• Cumin seeds (½ tsp) – Nutty and aromatic
• Cinnamon stick (1, about 3 inches) – Warm and slightly sweet
• Green cardamom (7 pods) – Floral and fragrant

Powdered Spices

• Red chili powder (1 tsp) – Brings heat and color
• Turmeric powder (1 tsp) – Earthy and vibrant
• Coriander powder (1 tsp) – Adds balance and mild citrus notes
• Garam masala powder (1 tsp) – Enhances warmth and complexity
• Cumin powder (½ tsp) – Deepens the spice profile
• Salt (1 tsp, or to taste) – Balances flavors

Other

• Water (300 ml) – Helps thicken and form the curry
• Julienned ginger – For garnish and fresh aroma

How to Make Palak Chicken

Marinate the Chicken

Clean and cut the chicken, draining any excess water. In a bowl, mix yogurt, garam masala powder, cumin powder, and salt. Coat the chicken well and marinate for at least 1 hour. This step ensures juicy, flavorful chicken.

Prepare the Curry Base

Heat oil in a deep pan or pot. Add black peppercorns, cumin seeds, cinnamon stick, and green cardamom. Let the spices sizzle until aromatic. Add ginger-garlic paste and sauté until lightly golden. Stir in red chili powder, turmeric, and coriander powder, cooking briefly to remove any raw spice taste.

Cook the Chicken

Add the marinated chicken and cook on high heat until it changes color and releases moisture. Stir in crushed brown onion and mix well. Add a little water, cover, and cook on medium heat for about 20 minutes until the chicken becomes tender and the oil begins to separate.

Prepare the Spinach

Wash the spinach thoroughly and drain completely. Cut into thin ribbon-style strips and gently separate them using your hands. This helps the spinach cook evenly and blend smoothly into the curry.

Add Spinach to the Curry

Once the chicken is cooked, add the spinach to the pan. Cook on high heat for about 2 minutes while stirring. Reduce heat to low, cover, and let the curry steam for 5–10 minutes so the spinach softens and integrates into the gravy.

Serve

Garnish with julienned ginger and serve hot. This palak chicken is rich, aromatic, and truly “shaadiyon wala” in flavor.

Tips for Success

• Avoid adding too much water since spinach releases moisture naturally
• Cook chicken fully before adding spinach for the best flavor
• Use fresh spinach for a bright green color and clean taste
• Blanching spinach briefly helps retain its vibrant color
• Bone-in chicken gives the curry deeper, richer flavor

Equipment Needed

• Heavy-bottom pan or kadai
• Chef’s knife
• Cutting board
• Mixing bowl

Recipe Variations

• Creamy palak chicken: Add 1–2 tablespoons of cream at the end
• Boneless version: Use boneless chicken thighs or breast for quicker cooking
• Low-spice version: Reduce red chili powder and black pepper
• Restaurant-style: Add a tablespoon of butter or ghee before serving

Serving Suggestions

Serve palak chicken with naan, roti, paratha, or jeera rice. A side of onion salad, lemon wedges, or cooling raita pairs beautifully with the warm spices of the curry.

FAQs

Can I use frozen spinach?
Fresh spinach is best, but frozen spinach works if thawed and well-drained.

Why does my palak chicken turn dark?
Overcooking spinach or using old leaves can darken the curry. Fresh spinach and gentle cooking help maintain color.

Can I make this in a pressure cooker or Instant Pot?
Yes, cook the chicken first under pressure, then add spinach and simmer briefly.

Is palak chicken healthy?
Yes, it’s high in protein, iron, and nutrients from spinach.

Can I add tomatoes?
Tomatoes can be added after the chicken changes color, but they are optional in traditional versions.

Final Thoughts

Palak Chicken is a beautiful example of how simple ingredients and thoughtful cooking can create a deeply satisfying meal. Nourishing, aromatic, and packed with flavor, this easy homemade palak chicken recipe is perfect for both everyday dinners and special gatherings. Try it once, and it just might become a regular favorite at your table.

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