Description
Palak Chicken, also known as Saag Wala Chicken, is a wholesome North Indian and Pakistani chicken curry cooked with fresh spinach and aromatic spices. Nutritious, flavorful, and perfect with naan or rice.
Ingredients
- 500 g chicken, skinless with bones
- 2 cups fresh spinach (palak), ribbon cut
- 1 tbsp oil
- 1 tsp ginger-garlic paste
- 1 cup yogurt (dahi)
- 20 black peppercorns
- 0.5 tsp cumin seeds
- 1 cinnamon stick (3 inch)
- 7 green cardamom pods
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 0.5 tsp cumin powder
- 1 tsp salt
- 1 tbsp crushed brown onion (fried onion)
- 300 ml water
- Julienned ginger for garnish
Instructions
- Clean chicken and drain excess water. Mix yogurt, garam masala powder, cumin powder, and salt. Marinate chicken for 1 hour.
- Heat oil in a pan. Add peppercorns, cumin seeds, cinnamon, and green cardamom. Let them sizzle.
- Add ginger-garlic paste and sauté until lightly golden.
- Add red chili powder, turmeric, and coriander powder. Cook for 1 minute.
- Add marinated chicken and cook on high heat until it changes color and releases moisture.
- Stir in crushed brown onion, add a little water, cover, and cook for 20 minutes until chicken is tender.
- Add ribbon-cut spinach and cook on high heat for 2 minutes while stirring.
- Reduce heat, cover, and simmer for 5–10 minutes until spinach blends into the curry.
- Garnish with julienned ginger and serve hot.
Notes
- Do not add excess water; spinach releases moisture naturally.
- Use fresh spinach for bright green color.
- Bone-in chicken gives deeper flavor.
- Add cream or yogurt if spinach tastes slightly bitter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian, Pakistani