Palak Chicken Recipe (Spinach and Chicken Curry)

Introduction

There’s something truly comforting about a bowl of creamy, flavorful curry simmering away on the stove—and Paalak Chicken, also known as Spinach Chicken Curry, is one of those dishes that bring both nourishment and nostalgia. This Pakistani favorite beautifully marries the hearty goodness of spinach with tender, juicy chicken pieces, creating a balanced dish that’s both wholesome and delicious.

If you’re someone who loves rich curries but also craves something healthy, this is the recipe for you. The vibrant green hue from fresh spinach, the earthy aroma of spices, and the subtle creaminess from yogurt and milk make this dish stand out. Even better—it takes just 30 minutes to prepare from start to finish.

Besides its mouthwatering taste, Paalak Chicken packs a nutritional punch. Spinach is rich in iron, calcium, and antioxidants, while chicken provides lean protein. Together, they form a meal that satisfies both your palate and your body’s nutritional needs.

Origin and Cultural Significance of Paalak Chicken

Paalak Chicken finds its roots in Pakistani cuisine, particularly in Punjab, where leafy greens and rich gravies are a staple during winter. While the more famous cousin of this dish, Paalak Paneer, often steals the spotlight, Paalak Chicken offers an equally delightful experience for non-vegetarians.

Traditionally, rural households would prepare this dish using farm-fresh spinach and home-reared chicken. Over time, it evolved to include subtle variations—some regions add cream or butter for extra richness, while others keep it light with yogurt and milk. In modern Pakistani homes, Paalak Chicken is often served as a Sunday special or as part of festive meals.

What makes this dish truly special is its versatility. Whether served with fluffy basmati rice, crisp chapatis, or buttery naan, it never fails to impress. Its popularity has even crossed borders—appearing on restaurant menus across the world as a symbol of authentic Pakistani comfort food.

Why You’ll Love This Recipe

Paalak Chicken is one of those dishes that proves healthy food doesn’t have to be boring. Here’s why you’ll fall in love with it:

• Quick and Easy: The entire dish takes just 30 minutes to prepare, making it perfect for busy weekdays or impromptu dinners.
• Nutritious: Packed with vitamins from spinach and protein from chicken, it’s a complete, well-balanced meal.
• Flavorful: The blend of cumin, chili, and turmeric adds warmth, while the yogurt lends a smooth tanginess that perfectly complements the greens.
• Customizable: You can adjust the spice level, use boneless or bone-in chicken, or even make it with leftover spinach puree.

It’s that ideal combination of earthy, creamy, and spicy—a comforting bowl of green goodness that feels indulgent yet guilt-free.

Ingredients Breakdown

Let’s dive into what makes Paalak Chicken so irresistible—its ingredients. Each one plays a vital role in building flavor, texture, and nutrition.

• Chicken (500g): Choose either boneless chicken breast for a quick cook or bone-in pieces for deeper flavor. The natural juices from bone-in chicken enrich the curry base.
• Spinach (2 cups, fresh or frozen): The star of the dish. Fresh spinach gives the curry a vibrant green color and a mild earthy flavor, while frozen spinach offers convenience without compromising taste.
• Milk (½ cup): Adds creaminess to the spinach puree, making the curry silky without heavy cream.
• Onion (1, chopped): The base of Pakistani curries, giving a sweet depth when sautéed to golden perfection.
• Ginger-Garlic Paste (1 tbsp): Provides the aromatic backbone—warming, pungent, and full of flavor.
• Yogurt (3–4 tbsp): Tenderizes the chicken and adds a tangy richness to the gravy.
• Oil (2 tbsp): Helps in frying the spices and onions evenly; use mustard oil or ghee for an authentic touch.
• Cumin Powder (1 tsp): Adds a subtle earthiness and enhances the overall spice balance.
• Chili Powder (1 tsp): Brings heat and color to the curry—adjust to your spice tolerance.
• Turmeric (½ tsp): Offers a golden hue and an anti-inflammatory boost.
• Salt (to taste): Brings out the natural flavors of all ingredients.

Substitutions and Alternatives:

• If you don’t have yogurt, replace it with cream, coconut milk, or cashew paste.
• Replace spinach with kale or mustard greens for a unique twist.
• For a vegan version, use tofu instead of chicken and coconut milk instead of dairy.

Pro Tip: When choosing spinach, look for bright green, tender leaves with no yellowing. This ensures a fresher, sweeter taste in your curry.

Step-by-Step Cooking Instructions

Cooking Paalak Chicken is a joyful process. It’s simple, aromatic, and therapeutic—the kind of recipe that fills your kitchen with irresistible warmth. Let’s walk through it step by step for that perfect result.

1. Prep the spinach: Boil it lightly in water for 2–3 minutes, strain, and blend with ½ cup of milk until smooth. This gives your curry a velvety consistency.
2. Prepare the masala: Fry onions till golden, add ginger-garlic paste, and spices. Cook until fragrant.
3. Add yogurt and chicken: Mix well, cover, and cook on low flame for 10 minutes.
4. Add spinach puree: Stir well, cover immediately (as spinach splatters), and let it simmer until the oil separates.
5. Serve hot: Pair with chapati, naan, or steamed rice for a complete meal.

Every step contributes to the final taste. The key is patience—letting each layer of flavor develop before moving to the next.

Step 1: Prepping the Ingredients

Before the stove is even turned on, good prep work sets the stage for success. Start by washing your spinach thoroughly—spinach tends to hold a lot of dirt in its crevices. Blanch it in boiling water for 2 minutes, then plunge it into cold water. This not only preserves its green color but also keeps it from becoming bitter.

Once blanched, strain and blend it with half a cup of milk until you get a smooth, creamy puree. Keep this aside—it’s your curry’s signature element.

Next, prep your chicken. Rinse it and pat it dry. If you prefer extra tenderness, marinate the chicken with a bit of yogurt, salt, and turmeric for 15 minutes. This step enhances flavor and ensures your chicken stays juicy after cooking.

Chop onions finely for even sautéing—this helps the masala base cook evenly without burning. Measure your spices beforehand; it makes cooking seamless.

Having everything ready before you start cooking ensures a smooth flow, especially since the dish cooks quickly once you start.

Step 2: Making the Masala Base

The masala is the heart of any curry—it’s where the flavors begin their dance. Start by heating 2 tablespoons of oil in a pan. Add the chopped onions and sauté them on medium flame until golden brown. Don’t rush this step; perfectly browned onions are the secret to a rich, flavorful base.

Once the onions turn translucent and slightly caramelized, add the ginger-garlic paste. Stir for a minute until the raw smell disappears and the aroma fills your kitchen. Now sprinkle in cumin powder, chili powder, turmeric, and salt. Mix everything well, letting the spices bloom in the oil.

After about a minute, add the yogurt gradually while stirring continuously. This prevents it from curdling and ensures a smooth consistency. Cook this mixture until the oil begins to separate from the masala—a clear sign that your base is ready.

This step is crucial—it’s what transforms a few simple ingredients into a deeply flavorful curry foundation. Once done, your kitchen will already smell heavenly!

Step 3: Cooking the Chicken

Once your masala base is fragrant and the oil has separated, it’s time to introduce the star of the dish—chicken. Add the marinated pieces to the pan and stir well so that every piece gets coated with the rich, spiced masala. This coating locks in flavor right from the start.

Cook the chicken on medium heat for about 2–3 minutes, stirring occasionally to ensure even browning. You’ll notice the chicken changing color slightly—it’s absorbing all that goodness from the base. At this stage, add about ¼ cup of water to prevent the masala from sticking to the pan and to create a little steam for gentle cooking.

Now, lower the flame, cover the pan with a lid, and let it simmer for around 10 minutes. This slow cooking helps the chicken turn tender and allows the flavors to deepen beautifully. The key here is patience—resist the temptation to stir too much.

As it cooks, the yogurt tenderizes the meat while the spices penetrate it, creating juicy, flavorful chicken pieces. When you lift the lid, you should see the chicken cooked through and the masala thickened slightly.

At this point, your kitchen will be filled with an irresistible aroma—a promise of the delicious meal ahead.

Step 4: Blending in Spinach

Now comes the part that gives this dish its beautiful green soul—the spinach puree. Slowly pour in the boiled and blended spinach-milk mixture into your pan. Stir gently so that it combines well with the masala and chicken.

Be careful here: spinach tends to release moisture when heated, and it can splatter. To avoid a mess, immediately cover the pan with a lid for a minute or two after adding it. The steam helps merge the flavors while keeping your kitchen clean.

Once the bubbling subsides, uncover and stir occasionally. Let it simmer on low heat for another 10–12 minutes. The curry will start thickening, and you’ll notice the oil separating from the sides—a clear sign that it’s cooked to perfection.

The result should be a creamy, smooth curry with a deep green hue. The spinach’s subtle earthiness balances perfectly with the spices, creating a harmony of taste and color.

Pro Tip: If you want a richer texture, you can add a tablespoon of cream or a handful of ground cashews during this step. It elevates the dish to restaurant-style perfection without overpowering the spinach flavor.

Step 5: Final Simmer and Flavor Adjustment

This is the final touch—the point where you make sure every spoonful of your curry tastes just right. After simmering the spinach and chicken together, check for seasoning. You might need to adjust the salt or add a pinch more chili if you like it spicier.

The consistency should be smooth and slightly thick, not watery. If it feels too thick, add a splash of warm milk or water and stir it in gently. Allow the curry to cook uncovered for another 2–3 minutes so everything blends perfectly.

Keep an eye out for the oil separating on top—it’s the ultimate sign of a well-cooked curry. Turn off the flame, cover the pan, and let it rest for 5 minutes before serving. This resting time allows the flavors to meld beautifully.

The finished Paalak Chicken should have a glossy green surface, tender chicken pieces, and a creamy, fragrant sauce that clings perfectly to naan or rice.

Quick Tips & Tricks for Perfect Paalak Chicken

• Don’t overcook the spinach: It can turn dark and lose its vibrant color if cooked too long. A gentle simmer is enough.
• Use fresh yogurt: Old or sour yogurt may curdle; always use room-temperature yogurt to ensure smooth blending.
• Avoid high heat: Cooking the masala and spinach on medium to low flame retains color and flavor.
• For extra flavor: Add 2 tbsp of crushed kasuri methi or ½ cup of fresh methi leaves while boiling the spinach. This enhances the aroma and gives your curry a deeper, restaurant-style flavor.
• Make ahead: The flavors deepen if the curry rests for a few hours before serving. Simply reheat gently when ready to eat.

These simple yet effective tips ensure your curry turns out rich, flavorful, and visually appealing every single time.

Serving Suggestions

Paalak Chicken is best enjoyed hot, fresh off the stove. Traditionally, it pairs beautifully with chapati, naan, or paratha, soaking up every bit of that delicious spinach gravy. If you’re a rice lover, serve it with steamed basmati rice or jeera rice (cumin rice) for a satisfying, complete meal.

For an elegant touch, garnish the curry with a swirl of cream or a sprinkle of finely chopped coriander leaves before serving. You can also serve a side of onion salad or lemon wedges to add freshness to your plate.

If you’re entertaining guests, pair it with a bowl of dal and a simple vegetable stir-fry for a wholesome Pakistani thali experience. And don’t forget a cooling glass of lassi or buttermilk—the perfect partner to this mildly spiced dish.

Variations You Can Try

One of the best things about Paalak Chicken is how adaptable it is. Once you master the base recipe, you can tweak it in several ways to suit your preferences or dietary needs. Here are some creative variations to explore:

• Paalak Paneer (Vegetarian): Replace the chicken with cubes of paneer (Pakistani cottage cheese). Sauté the paneer lightly in ghee until golden before adding it to the spinach gravy. It’s rich, creamy, and a classic vegetarian delight.
• Paalak Mutton (Hearty Option): For a more robust flavor, swap chicken for tender mutton pieces. The cooking time will be longer—about 45–60 minutes—but the result is a deeply aromatic and satisfying dish.
• Vegan Paalak Curry: Replace the chicken with tofu or chickpeas and use coconut milk or cashew cream instead of yogurt and milk. It still delivers that creamy, earthy flavor with a plant-based twist.
• Paalak Egg Curry: Boil eggs, lightly fry them, and drop them into the spinach curry. It’s quick, protein-packed, and perfect for busy weeknights.
• Creamy Restaurant-Style Version: Add a tablespoon of butter and a spoonful of cream at the end of cooking. This adds luxurious richness and makes the curry extra smooth.

Flavor Tip: A pinch of garam masala or roasted fenugreek leaves (kasuri methi) stirred in at the end can take the flavor to another level.

Health Benefits of Paalak Chicken

This dish is not only delicious but also incredibly nutritious. It’s a perfect example of how traditional Pakistani cooking can balance taste with health benefits.

• Rich in Protein: Chicken provides high-quality lean protein, essential for muscle repair and growth.
• Iron and Calcium Boost: Spinach is loaded with iron, calcium, and magnesium—key minerals for maintaining energy and bone health.
• Packed with Antioxidants: The combination of spinach and turmeric delivers antioxidants that support overall immunity and reduce inflammation.
• Low in Calories, High in Fiber: Despite its creamy texture, this dish remains relatively low in calories, especially if you use low-fat yogurt. The fiber from spinach helps improve digestion and keeps you full longer.
• Supports Heart Health: Using healthy oils and moderate spices makes this curry a heart-friendly option compared to heavier, cream-based curries.

By choosing fresh ingredients and light cooking techniques, Paalak Chicken becomes a wholesome meal you can enjoy guilt-free.

Storage and Reheating Tips

If you’ve made a big batch (and trust me, you’ll want to!), storing and reheating this curry properly helps preserve its taste and color.

• Refrigeration: Store in an airtight container and refrigerate for up to 2–3 days. The flavors actually deepen overnight, making it even tastier the next day.
• Freezing: Paalak Chicken freezes beautifully. Divide it into meal-sized portions, let it cool completely, and freeze for up to 2 months.
• Reheating: Reheat gently on the stovetop over low heat. Add a splash of milk or water to restore the creamy texture. Avoid microwaving for too long—it can make the spinach lose its fresh color.
• Avoid Reheating Multiple Times: To retain freshness, only reheat the amount you plan to serve.

These steps ensure your curry remains just as luscious and aromatic even after storage.

Conclusion

Paalak Chicken isn’t just a dish—it’s comfort in a bowl. It combines the wholesomeness of spinach with the succulence of chicken to create a flavorful, nourishing curry that warms the heart and satisfies the soul. With its creamy texture, earthy aroma, and perfectly balanced spices, it’s a timeless recipe that’s both traditional and modern.

Whether you’re cooking for a family dinner, hosting guests, or simply treating yourself to something special, this curry is guaranteed to impress. Serve it with your favorite Pakistani bread or rice, and enjoy the delightful blend of taste and health that only home-cooked food can offer.

Give it a try once, and it might just become your new go-to curry for any occasion.