Description
Palak Chicken is a flavorful and healthy Indian-inspired spinach curry featuring tender chicken pieces simmered in a spiced yogurt-based sauce with fresh spinach. This recipe combines the earthiness of garam masala, ginger-garlic paste, and traditional spices to create a quick and satisfying meal that highlights the nutritious benefits of spinach alongside protein-rich chicken.
Ingredients
Scale
Chicken and Marinade
- 500 g Chicken (bone-in; boneless thighs can be used for quicker cooking)
- 1 cup Yogurt (Greek yogurt preferred for thicker texture)
- Whole Garam Masala (black pepper, cumin seeds, cinnamon, green cardamom)
- Salt to taste
Spices and Flavorings
- 1 tablespoon Brown Onion (crushed; crispy fried onions optional for extra texture)
- 1 teaspoon Ginger-Garlic Paste (freshly ground recommended)
- Red Chili Powder (adjust to taste)
- Turmeric Powder (adjust to taste)
- Coriander Powder (adjust to taste)
Other Ingredients
- 1 tablespoon Oil (neutral oil like canola or sunflower)
- 300 ml Water (for simmering)
- 2 cups Spinach (rinsed, cut into ribbons)
Instructions
- Prepare the Marinade: In a bowl, combine yogurt, garam masala, ground cumin, salt, and other spices including red chili powder, turmeric, and coriander. Thoroughly coat the chicken pieces in this mixture, then set aside to marinate for at least 1 hour to allow the flavors to infuse.
- Sauté Aromatics: Heat oil in a large pan over medium heat. Add the whole garam masala and sauté until fragrant, about 1-2 minutes. Then add the ginger-garlic paste and cook, stirring frequently, until it turns a golden brown hue, enhancing the depth of flavor.
- Cook the Chicken: Add the marinated chicken pieces to the pan, increasing heat to high. Sear the chicken until the outer surface changes color and starts to brown, roughly 5-7 minutes. Stir in the crushed brown onions, mixing well to combine.
- Add Liquid and Simmer: Pour in 300 ml of water, reduce the heat to low, and cover the pan with a lid. Allow the chicken to simmer gently for about 20 minutes, or until fully cooked and tender, stirring occasionally to ensure even cooking and to prevent sticking.
- Prepare the Spinach: While the chicken simmers, thoroughly rinse the spinach leaves to remove dirt and grit. Slice the leaves into thin ribbons for quicker cooking and easier integration into the curry.
- Incorporate Spinach: Add the prepared spinach ribbons to the chicken curry, increase heat to high and cook uncovered for 2-3 minutes until the spinach begins to wilt. Then cover again and let the curry simmer on low heat for an additional 5 to 10 minutes, allowing the flavors to meld and the spinach to tenderize.
- Finish and Serve: Stir the curry gently until you see oils surface on top, indicating it is perfectly cooked. Garnish with freshly julienned ginger for an aromatic finish. Serve the palak chicken warm alongside rice or flatbread for a wholesome, hearty meal.
Notes
- Using boneless chicken thighs will reduce cooking time and result in more tender meat.
- For a thicker curry, use Greek yogurt or strain regular yogurt before marinating.
- Adjust the chili powder according to your spice preference.
- Crispy fried onions can add a nice texture if sprinkled just before serving.
- Make sure to rinse spinach thoroughly to avoid grit in the curry.
- This dish can be paired well with basmati rice or naan.
