In the heart of Indian cuisine lies a dish bursting with flavor and goodness: Chicken Palak. This dish, with its roots deeply embedded in traditional Indian cooking, combines tender chicken pieces with the vibrant green goodness of spinach, also known as Palak.

While it may sound like a dish reserved for restaurant menus, fear not, for I am here to guide you through the process of creating this culinary masterpiece right in your own kitchen.

The magic of Chicken Palak lies in its simplicity and depth of flavors. With just a handful of ingredients, you can create a dish that is not only delicious but also nutritious.

Expert Tip: Don’t skip the step of sautéing the spices. Toasting them in oil helps to release their essential oils and intensify their flavors, resulting in a more aromatic and flavorful dish.

Ingredients

Chicken: Tender pieces of chicken provide protein and a hearty texture that pairs perfectly with the spinach.

Spinach (Palak): Spinach not only adds vibrant color to the dish but also brings a wealth of nutrients like iron and vitamins to the table. Its earthy flavor complements the chicken beautifully.

Olive Oil: Used for sautéing and adding richness to the dish, olive oil lends a subtle fruity flavor that enhances the overall taste.

Garlic: Finely chopped garlic adds depth and aroma to the dish, infusing each bite with savory goodness.

Onions: Diced onions add sweetness and texture to the dish, providing a flavorful base for building layers of taste.

Tomatoes: Fresh tomatoes bring acidity and tanginess to the dish, balancing the flavors of the spices and spinach.

Green Chillies: These tiny but mighty peppers add a kick of heat to the dish, waking up your taste buds with their fiery flavor.

Spices: A blend of turmeric powder, chilli powder, coriander powder, crushed chillies, cumin seeds, and dried fenugreek leaves (methi) forms the backbone of the dish’s flavor profile. Each spice adds its unique warmth and complexity, transforming the chicken and spinach into a harmonious medley of tastes.

Expert Tip: For a smokier flavor, you can char the tomatoes and green chillies over an open flame before adding them to the dish.

Serving Suggestions

• Pair Chicken Palak with steamed basmati rice for a classic and satisfying meal. The fluffy texture of basmati rice provides the perfect canvas for soaking up the flavorful sauce.
• For a lighter option, serve Chicken Palak with warm naan bread or roti. The soft and pillowy texture of these Indian bread varieties complements the dish beautifully, allowing you to scoop up every last bit of sauce.
• Garnish each serving of Chicken Palak with a dollop of creamy yogurt and a sprinkle of fresh cilantro for a refreshing contrast to the rich flavors of the dish.
• To complete the meal, serve alongside a simple cucumber salad or mint raita to add a cool and refreshing element to the plate. The crispness of the cucumber provides a delightful contrast to the warm and comforting Chicken Palak.

Expert Tip: To make the dish extra creamy, you can add a splash of heavy cream or coconut milk towards the end of cooking.

Frequently Asked Questions

What type of chicken should I use for Chicken Palak?

For Chicken Palak, it’s best to use boneless, skinless chicken thighs or breasts. These cuts cook quickly and evenly, ensuring that your chicken remains tender and juicy.

Can I use frozen spinach instead of fresh spinach?

While fresh spinach is preferred for its vibrant color and flavor, you can substitute frozen spinach if needed. Just make sure to thaw and drain the frozen spinach before adding it to the dish, and adjust the cooking time as necessary.

I’m sensitive to spicy food. Can I reduce the amount of chillies in this recipe?

Absolutely! Feel free to adjust the amount of green chillies, chilli powder, and crushed chillies according to your taste preferences. You can also remove the seeds from the green chillies to reduce the heat level further.

Is Chicken Palak a healthy dish?

Yes, Chicken Palak is a nutritious dish packed with protein from the chicken and vitamins and minerals from the spinach. By using olive oil for cooking and incorporating a variety of spices, you can create a flavorful and wholesome meal that is also good for you.

How long can I store leftover Chicken Palak?

Leftover Chicken Palak can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat it in the microwave or on the stovetop until heated through before serving.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Palak Gosht
• Aloo Palak
• Palak Chole
• Methi Gosht
• Palak Chana

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Chicken Palak

by Nabeela Kauser

This palak chicken or spinach chicken recipe is made with tender pieces of chicken and spinach simmer in an onion-tomato masala. This fantastic combination of spinach, chicken, and aromatic spices bursts with flavour.

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 305 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Chicken
• ▢ 500 g Spinach Palak
• ▢ 50 ml Olive Oil
• ▢ 2 Garlic
• ▢ 2 Onions
• ▢ 2 Tomatoes
• ▢ 1 Green Chillies
• ▢ 1 tsp Salt
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Crushed Chillies
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Dried Fenugreek Leaves Methi

Instructions

• Heat the olive oil in the pan on medium heat until hot
• Finely chop the garlic cloves then add to the pan and sauté for 1-2 minutes until lightly browned and fragrant
• Add the cumin seeds and crushed chillies then sauté for a further 1-2 minutes until fragrant
• Add the finely diced onions and cook for 4-5 minutes until softened
• As the onions are cooking chop the tomatoes then add into the pan and cook for 3-4 minutes
• Finely chop the spinach up then add the pan and cook for 5-7 minutes until the water is released – spinach decreases in volume significantly so it may seem like a large amount, but it will become much less as the water is released
• Add the chilli powder, salt, coriander powder and turmeric powder then cook the spices for 5 minutes
• Add the chicken then cover and cook for 15-20 minutes until the chicken is cooked through
• Add the chopped green chillies and dried fenugreek seeds
• Serve with basmati rice and enjoy!

Video

Notes

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 305kcalCarbohydrates: 15gProtein: 16gFat: 22gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 783mgPotassium: 1091mgFibre: 6gSugar: 5gVitamin A: 12622IUVitamin C: 51mgVitamin D: 0.1µgCalcium: 165mgIron: 5mg

Keyword Chicken, Cooking, Curry, Food, Homemade, Palak, Recipe, Spinach

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!