Palak Chicken is an authentic one-pot Pakistani curry that combines tender chicken and creamy spinach. Infused with an essential mixture of herbs and spices. I love to cook It, and easy to come together in 40 minutes. Serve with warm roti, steamed rice, chilled onion raita etc.
What is Palak Chicken
Chicken palak recipe is a quick and hustle-free dish. Chicken pieces are simmered with onion, tomato and herbs gravy. That is enhanced with regular kitchen spices. Later, spinach leaves (palak) and chicken are cooked together until the chicken is tender and the curry becomes deliciously creamy. You can enjoy chicken with palak either a dry or gravy-based. Both are breeze to make.
This nutritious chicken curry is an everyday comfort meal. It is a famous and staple dish of Indian and Pakistani cuisines. Alternatively, also known as Chicken Spinach Curry, Murgh Palak and Chicken saag. It is easy to whip up at home with limited pantry spice and other ingredients. Homemade chicken curry with spinach is the most demanding dish of my family on weekends.
My 15-year-old niece loves this dish so much. Whenever I come home on holidays, she always asks me to make this delicious Pakistani Murgh palak. My family most demanded recipes also includes, Malai Chicken Aloo Chicken Curry, Chicken ka Salan, and Chicken Karahi.
Palak Chicken and Palak Saag both are not same. They are different in taste and ingredients. In Spinach and Chicken we only add spinach. While in Saag Chicken we use mustard greed, spinach, bathua (wild spinach) and fresh fenugreek leaves (methi).
Fresh Palak or Frozen Palak
Palak (spinach) is very important in the chicken spinach recipe. I always add fresh palak. You can use frozen palak, too. In the table below, I have described several differences of fresh and frozen palak for you understanding.
| Aspect | Fresh Spinach | Frozen Spinach |
| Texture | Vibrant and slightly crisp | Softer, due to prior blanching |
| Flavor | Slightly sweet and earthy | May lose some freshness; still flavorful |
| Preparation Time | Requires washing, stemming, and chopping | Pre-washed, chopped; needs thawing and draining |
| Nutritional Content | Rich in vitamins, minerals, antioxidants | Slightly altered by freezing; still healthy |
| Water Content | Lower water content | Higher water content; needs to be drained |
| Convenience | More prep work required | More convenient, less prep time |
Spinach Chicken Ingredients
- Chicken – Use either bone-in (Chicken quarters) or boneless (chicken Breast). Both types of chicken offer delicious flavors and textures. PREP: Wash and pat dry properly to avoid any extra moisture.
- Palak (Spinach) – Use frozen spinach or fresh spinach, depending on availability. I prefer adding fresh blanched, chopped spinach to my dishes. However, there’s an alternative version that uses a smooth puree instead of chopped palak. PREP: Wash and chop the fresh palak. If you are using frozen palak for your own convenience, thaw it properly just before cooking.
- Whole Spices – Bay leaves, cloves, black peppercorns, cinnamon stick and cumin seeds.
- Onion – I will add two medium size onions make gravy. Prep; Peel and chop them finely.
- Tomato – Two tomatoes are enough to make the base of this chicken recipe. Prep; Wash and chopped them nicely. You can also add tomato puree if you are running out of time.
- Ginger Garlic – Take one-inch piece of fresh ginger and 1 medium bulb of garlic. Prep: Peel and chop both of them for later use. You have an option to use ginger garlic paste.
- Fresh Green Chiles: Green chilies enhance the flavors of the overall curry taste by adding natural heat. Wash and thickly chop them.
- Lemon Juice – Juice of the lemon give the taste a savory taste.
- Spices – Basic kitchen powder spices like salt, Kashmiri red chili, turmeric, garam masala, black pepper powder and Coriander powder. These spices will flavor our chicken fry with palak recipe
- Kasuri Methi or Dried Fenugreek – A small amount adds great aroma and depth of flavor. kasuri methi, with its delicate scent, pairs wonderfully with spinach.
“One single serving of this traditional chicken curry can contain approximately 250 to 340 calories, making it a moderate-calorie meal option that is suitable for a balanced diet.”
How to Make Palak Chicken
Sizzle Whole Spices – In a large pan, heat two to three tablespoons of oil or butter. Combine and sizzle whole spices until fragment over low flame.
Saute Onion – Now, we will add the chopped onion and saute it for 3 to 4 minutes, or until translucent and soft.
Combine Chicken – Next, add chicken pieces and cook it with onion and herb mixture. Cook the chicken for two minutes on medium-high heat. Further, for 2 to 3 minutes, cook on medium heat by frequently stirring.
Add Ginger Garlic – It’s time to add minced ginger garlic with onion. Simmer it until the raw smell goes off.
Add tomato – Add tomato once the chicken changes its color after frying. Stir the masala mixture and chicken very well. it is call bhunai.
Introduce Ground Spices -As the tomato starts to become mushy, add all ground spices and mix them well.
Add Palak and Simmer – After adding spice, mix all ingredients well. Add washed, rinsed and drained Palak (spinach) to the pan and saute it for one to two minutes with chicken. After that cover the pan with lid and let the chicken with palak simmer for 15 to 20 minutes on low heat. Keep stirring occasionally.
Green Chilies and Kasuri Methi – Dry any moisture on high flame and add chopped green chilies and kasuri methi at the end. Saute them well for a further one minute.
Add Garam Masala & Lemon Juice – Frist add garam masala and stir it well and turn off the heat. Squeeze lemon juice over it just before serving.
Garnish – It with thinly sliced ginger or with onions.
Instant Pot Chicken Palak Recipe
- Marinate Chicken – Frist of all marinate the chicken breast with salt and black pepper for 30 minutes.
- Saute Whole Spices – Turn on the instant pot and set the saute mod. Start cooking by sautéing whole spice for 20 seconds in oil.
- Cook Onion and Herb – Incorporate onion, ginger, and garlic. Stir them until the onion is soft.
- Combine Tomato and Spices – Add tomato and spices and cook until tomatoes are mushy. Add a little water if required to deglaze the pan.
- Cook Spinach and Chicken – Combine spinach leaves (washed and drained well) and chicken breast in the onion tomato masala. Also, pour 2 to 3 tablespoons of water into the instant pan. Close the lid and pressure valve and cook it for 5 minutes over high pressure.
- Release Pressure – Wait for naturally released pressure; it can take up to 10 minutes.
- Blend Spinach – Remove chicken breast by using tongs from the instant pot. Puree the cooked spinach and mixture using a hand blender.
- Add Chicken Back – Cut the chicken breast into small pieces. Put these chicken piece back in the instant pot with spinach sauce and stir it well. Cook it until the desired consistency is achieved.
- Garnish it – Garnish with cream and coriander leaves.
Pairing Suggestions
This high-protein Indian chicken dish can be served in numerous ways to enhance its taste and complement its spices. Enjoy it with various breads, rice dishes, chutney, raita, salad, pickles, and traditional Indian-Pakistani drinks.
- Bread – Enjoy it with warm tandoori roti, Naan, Paratha and phulka.
- Rice – It goes well with Pilua rice, steamed rice, fried rice and zeera Rice.
- Chutney – yogurt riata, onion raita, mint chutney helps to balance the taste.
- Salad – A light salad of cucumbers and tomatoes along with a squeeze of lemon, doubled the taste of Chicken palak.
- Pickles – Different types of mixed pickle compliment the overall flavor of palak with chicken curry.
- Traditional Drinks – Everyone loves to enjoy a glass of chilled lassi or hot cup of tea with this traditional curry.
How to Store and Reheat ?
- Cool down the Chicken dish at room temperature.
- Store it for only 2-3 days in an airtight container.
- Place the container in the fridge, and don’t freeze for a longer period.
- Warm this curry in a microwave or on the stove over medium heat until heated through, stirring occasionally.
Cooking Tips
- Fresh Spinach: Purchase only fresh spinach leaves. Choose baby and young spinach leaves and cut off the hard fibrous stalks of large palak leaves.
- Wash Spinach: Make sure to wash and drain the spinach leaves well before cooking.
- Thaw Spinach: If using frozen spinach, thaw it completely to remove excess moisture.
- Make Puree – When pureeing the spinach, keep it slightly chunky and use minimal water.
- Thick Consistency – Keep spinach sauce thick and velvety, not too thin or runny for authentic taste and texture.
- Chicken – Choose only bone-in chicken for dry chicken recipe.
- Palak and Chicken Ratio – The best ratio is 500 grams of chicken to 1 large bunch of spinach (about 4-5 cups chopped), but you can adjust it to your taste.
- Garnish – Use cream to garnish it for good and appealing look.
Difference Between Palak Chicken and Saag Chicken
Chicken with spinach is a delectable dish where solo spinach is used to create a velvety and mild sauce, focusing on unique and savory flavor of spinach cooked with Chicken. Sometimes yogurt, cream and cashew puree is used to make it more creamy.
On the other hand, the term “saag” denotes a blend of various green leafy vegetables, including mustard greens, spinach, bathua (wild spinach), fresh fenugreek leaves (methi), and occasionally, fresh coriander leaves are used to make thicker, coarser sauce with a complex flavor profile. And this saag sauce is cooked with chicken That is known as saag chicken.
So, you can’t say that both are same. They are differing in taste and ingredients.
FAQs
As a chef, I always eager to address the various questions that you people often ask me while preparing any new recipe. Some of them are under about this High-protein Indian recipe.
Palak with Chicken recipe is healthy to eat?
Yes, it is a healthy dish and gluten free with 211 to 329 calories per serving, blending the nutritional power of spinach and the protein of chicken. It’s rich in iron, vitamins, fiber, and antioxidants, and when cooked with little added fat, it makes for a nutritious part of a balanced diet. The spices enhance taste and offer health benefits like anti-inflammatory effects.
How many calories are in single serving of this chicken and Palak recipe?
One serving of can contain approximately 250 to 340 calories, making it a moderate-calorie meal option that is suitable for a balanced diet. I always say A single serving of any dish can contain various amounts of calories depending on the specific recipe and preparation method.
Which Chicken is best for this recipe?
In spinach chicken curry, you have a choice to use bone-in or boneless chicken. You can also go with only drumsticks.
Which spinach/palak I use Fresh vs. Frozen?
When we talk about palak (spinach), you have option to utilize either freshly picked palak leaves or high-quality frozen spinach, depending what you have or like. But Fresh palak is slightly crisp, earthy and healthier as compare to Frozen.
How many versions of spinach chicken?
Most Pakistanis love to eat dry chicken with roti. Some folks enjoy to eat Indian-style easy palak murgh curry with rice. Both dry and gravy-based curry variations are easy to prepare, with only minor differences in the cooking process. Both versions, I have described in my recipe card.
Conclusion
In nutshell, I’ve shared my extensive experience on crafting delicious and flavorful Palak Chicken, honed over years of cooking. I trust you’ll enjoy each step of making this tasty dish. Should you encounter any issues, feel free to reach out. I’ll be more than happy to assist you promptly.
Pakistani Palak Chicken Recipe
Equipment
- 1 Large bowl to cut and strain Spinach (Palak)
- 1 Deep Pan for Cooking Curry
Ingredients
- 500 Grams Chicken
- 1 Bunch or 500 Gram Palak (spinach) After cleaning and cutting
- half Cup Oil (120g)
- 2 Medium Onion
- 3 Medium Tomato
- 1 Tablespoon Ginger grated
- 1 Tablespoon Garlic grated
- 3 Pieces Green Chilies
- 1 & ½ Teaspoon Salt
- 1 & ½ Teaspoon Red chili Powder
- ⅓ Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- ½ Teaspoon Garam Masala Powder
- 1 Teaspoon Cumin Powder
- 1 Piece Cinnamon stick
- 8 Piece Cloves
- 10 Piece Black Pepper Corns
Instructions
- Sizzle Whole Spices – In a large pan, heat two to three tablespoons of oil or butter. Combine and sizzle whole spices until fragment over low flame.
- Saute Onion – Now, we will add the chopped onion and saute it for 3 to 4 minutes, or until translucent and soft.
- Combine Chicken – Next, add chicken pieces and cook it with onion and herb mixture. Cook the chicken for two minutes on medium-high heat. Further, for 2 to 3 minutes, cook on medium heat by frequently stirring.
- Add Ginger Garlic – It’s time to add minced ginger garlic with onion. Simmer it until the raw smell goes off.
- Add tomato – Add tomato once the chicken changes its color after frying. Stir the masala mixture and chicken very well. it is call bhunai.
- Introduce Ground Spices -As the tomato starts to become mushy, add all ground spices and mix them well.
- Add Palak and Simmer – After adding spice, mix all ingredients well. Add washed, rinsed and drained Palak (spinach) to the pan and saute it for one to two minutes with chicken. After that cover the pan with lid and let the chicken with palak simmer for 15 to 20 minutes on low heat. Keep stirring occasionally.
- Green Chilies and Kasuri Methi – Dry any moisture on high flame and add chopped green chilies and kasuri methi at the end. Saute them well for a further one minute.
- Add Garam Masala & Lemon Juice – Frist add garam masala and stir it well and turn off the heat. Squeeze lemon juice over this curry just before serving.
- Garnish – It with thinly sliced ginger or with onions.
