Palak Chicken
Spinach Chicken

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Palak Chicken

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Adjust Servings:
For Gravy
.5 Kg Chicken
2 Cup Palak / Spinach Boiled and pureed
.5 Cup Onion Paste
2 Teaspoon Garlic Paste
2 Teaspoon Ginger Paste
3 No Tomato Size Medium
3 Tablespoon Curd
3 Tablespoon Tomato Paste
2 No Black Cardamom/Moti Eliachi
2 No Green Cardamom/Elaichi
2 Inch Cinnamon
2 No Bay Leaf
.5 Teaspoon Cumin Seed / Jeera
.5 Teaspoon Turmeric Powder
.5 Teaspoon Garam Masala
1 Teaspoon Chilli powder
1 Teaspoon Coriander Powder
1 Teaspoon Sugar
To Taste Salt
1 Tablespoon Cream

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Palak(Spinach) Chicken Recipe

  • Curry
  • Dinner
  • Lunch
  • Traditional food


  • For Gravy

  • Spices

  • Optional



Enjoy the goodness of spinach and chicken in this hearty and healthy recipe. I begin the recipe by blanching spinach leaves, followed by preparing onion-tomato gravy as a base to this recipe.

Chicken can be substituted with mutton but overall  time will vary as mutton takes longer to cook.  Do give this wonderful and scrumptious recipe a try and I am sure you are going to love it as much as we do!!

Palak Mutton I am going to post separately.

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10 mins

Wash and clean Palak(Spinach).

Boil water in a pan. Add Palak(Spinach). Let it boil for 2-3 minutes. Using a slotting spoon remove Palak(Spinach).

Drop into a large bowl of ice water.

This will stop the process.

Once cooled, drain and coarsely ground spinach. Save the water in which spinach was boiled. Can be used in the chicken later.

15 mins

Preparing Gravy

Wash and clean tomatoes. Apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes.

Soon you will notice the skin peeling off from the tomatoes.

Using a spoon take remove them from hot water and give them a cold bath by dropping them in cold water. This will speed up the peeling process.

Peel off the tomato skin and discard. Using a sharp knife chop the juicy flesh of tomatoes.

Assemble all the masala ingredients.

And dry spices.

55 mins

To make the masala - add ghee to a hot pan add whole spices and cumin seeds.

As they start to sputter add ginger-garlic paste. Mix and saute for 5-6 SECONDS. Stir in onion paste and mix.

Keep sauteing till all the liquid has evaporated and masala looks all dried. Stir in chopped tomatoes.

Add tomato puree and stir in all the dry spices one by one.

Cook garam masala powder along with my gravy, instead of adding it at the last minute. This way it releases more flavor and adds heat to the gravy.

Add beaten curd and give it a good mix. Cook for another 2-3 minutes till the masala is reduced in size and ghee starts to leave the cooked masala. Add pureed palak to it.

Mix well and cook for 20- 25 minutes till palak color changes from light green to dark green in color. Meanwhile clean and wash chicken pieces.

Add chicken pieces to cooked palak.

Mix and pour 1/2 cup of water. Cover and cook till chicken pieces are fully cooked.
It will take approximately another 20 minutes.

Palak Chicken is ready. Garnish it with cream and serve hot over rice or chapati.

Kumar S

I love to cook, and for the last several years I have been preparing "light" foods almost exclusively. I believe everyone love to have tasty food.So I cook well and serve well with twist recipe :)

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