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Palak Chicken Recipe (Spinach and Chicken Curry)

A flavorful and healthy Palak Chicken recipe made with fresh spinach, tender chicken, and aromatic spices — perfect for a quick weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Servings: 4
Course: Main Course
Cuisine: asian, Indian, pakistani
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 500 G Chicken
  • 2 Cup Spinach (Boiled Fresh or Frozen)
  • 1 Cup Oil
  • ½ Cup Milk
  • 1 tbsp Ginger-Garlic paste
  • 4 tbsp Yogurt
  • 1 tsp Cumin Powder
  • 1 tsp Chili Powder
  • ½ tsp Turmeric
  • Salt to Taste

Method
 

Heat oil, fry onions until soft.
    Add ginger-garlic paste, and spices. After 1 minute add yogurt. Cook until oil separates.
      Add chicken, mix well and cook for 2 minute, add ¼ cup water. Cook for 10 minutes in low flame.
        Add boiled spinach and simmer until chicken is tender and oil separate.
          Serve with chapatti, naan or Rice.

            Notes

            • Boil spinach and stain it, then grind it with half cup of milk.
            • For Time Saving, cook spinach in Pressure Cooker for 4-5 minutes. 
            • When you add the spinach after cooking the masala, immediately cover the pan with a lid to prevent splattering, as spinach releases water when heated. Let it cook covered until most of the water evaporates and the oil separates.
            • Stir occasionally in between to prevent the spinach and masala from sticking to the bottom — this helps the curry stay smooth, flavorful, and mess-free.