Go Back
Smooth creamy and Velvety Palak (spinach) chicken curry in a pot.

Palak Chicken Curry

Izzah Khan
Indulge in this delicious Palak Chicken that combines tender chicken pieces in a flavorful spinach curry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

  • ⅓ cup oil
  • 1 red onion, medium sized
  • 1 teaspoon cumin seeds
  • 3 whole cloves
  • 1 lb chicken thighs
  • 2 teaspoon ginger garlic paste
  • ½-3/4 teaspoon salt adjust to taste
  • 1 teaspoon black pepper
  • 2 teaspoon crushed coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon nutmeg
  • ½ teaspoon turmeric
  • ½ teaspoon Kashmiri red chili powder
  • ¼-1/2 regular teaspoon red chili powder
  • 3-4 whole peeled tomatoes pureed
  • 3 tablespoon yogurt
  • 10 oz spinach blanched and pureed with 1 green chili
  • 1 green chili

Tadka & Finishing

  • 4 tablespoon mustard oil
  • 2 teaspoon cumin seeds
  • ½ teaspoon garam masala
  • 2 tablespoon kasuri methi dried fenugreek leaves
  • 2 tablespoon heavy cream
  • 1 green chili sliced (for garnish)

Instructions
 

  • Add oil to pan and add cumin seeds and cloves and let them sizzle.
  • Then add sliced onion and sauté till translucent, then add chicken and cook till it is no longer pink.
  • Add ginger garlic paste and mix well, then add all the spices listed. Cook the chicken in the spices for 5 minutes.
  • Next add the pureed tomatoes (blanched with skin removed). Cook for a few minutes titll oil separates then add yogurt. .
  • Cover the pot with a lid and let the curry cook for 12-15 minutes.
  • In the meantime, blanch your washed spinach in boiling water for 10 seconds and remove to a bowl filled with ice cold water. This will help the spinach retain its color.
  • Puree the blanched spinach with 1 green chili and add it to the curry. Cover the curry with a lid again for another 5-8 minutes.
  • To prepare tadka, heat mustard oil in a pan, then add cumin seeds and garam masala. Let it sizzle for a few seconds, then pour into the Palak Chicken.
  • Give the curry a good stir and then finish it off with kasuri methi, garam masala, heavy cream and a couple green chili slit in the middle.
  • Cover for 2-3 minutes on low heat to allow all the flavors to meld together, and enjoy with naan.