Palak Chicken, the Spinach Curry That's Healthy and Delicious

Palak chicken is one of those curries that feels both comforting and virtuous at the same time. Tender pieces of chicken simmer in a vibrant green spinach sauce enriched with cream, ginger, garlic and aromatic spices. It is healthy without feeling like health food, and it is packed with flavour without being heavy. The spinach provides iron, vitamins and a gorgeous emerald colour, while the chicken adds protein and makes it a complete meal.

This recipe uses boneless chicken breast cubes that cook quickly and stay tender. Fresh spinach is blanched briefly to preserve its bright green colour, then pureed and stirred into a tomato and onion base with garam masala, cumin and a touch of cream. The result is a silky, luscious curry that pairs perfectly with rice, roti or naan. It is the kind of dish that lets you enjoy your greens without thinking twice about it, and that is exactly what makes it so good.

Palak chicken curry with tender chicken pieces in vibrant green spinach gravy served in a brass kadhai

Palak Chicken Recipe

Serves: 4    
Prep time: 15 minutes    
Cook time: 20 minutes    
Total time: 35 minutes

Ingredients

For the spinach puree

  • 400 g fresh spinach leaves, washed and trimmed
  • 2 green chillies, roughly chopped
  • 1 inch piece fresh ginger, roughly chopped

For the curry

  • 500g Boneless Chicken Breast Cubes
  • 3 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, pureed
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/4 cup heavy cream
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed
  • Salt to taste
  • 1 tbsp butter (optional, for finishing)

To serve

  • Steamed basmati rice, roti, naan or paratha
  • Lemon wedges

Steps

  1. Bring a large pot of water to a rolling boil. Add the washed spinach leaves and blanch for 1 to 2 minutes until the leaves wilt and turn bright green. Immediately drain the spinach and plunge it into a bowl of ice-cold water to stop the cooking process. This preserves the vibrant green colour. Drain well and squeeze out any excess water.
  2. In a blender, combine the blanched spinach, green chillies and ginger. Blend to a smooth puree. Add a tablespoon or two of water if needed to help the blending process. Set the spinach puree aside.
  3. Heat the oil or ghee in a large, heavy-bottomed pan or kadhai over medium heat. Add the cumin seeds and bay leaves. Let them sizzle for a few seconds until fragrant.
  4. Add the chopped onions and cook for 6 to 7 minutes, stirring occasionally, until they turn golden brown. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
  5. Add the tomato puree and cook for 4 to 5 minutes, stirring frequently, until the oil begins to separate from the tomato mixture. This step is important for developing the base flavour of the curry.
  6. Add the cumin powder, coriander powder, turmeric powder and salt. Stir well and cook for one minute to bloom the spices.
  7. Add the chicken cubes to the pan and stir to coat them evenly with the masala. Cook on medium-high heat for 5 to 6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  8. Add the spinach puree to the pan and stir well to combine. Bring the curry to a gentle simmer. Reduce the heat to low, cover the pan and cook for 8 to 10 minutes until the chicken is cooked through and tender.
  9. Stir in the garam masala, crushed kasuri methi and heavy cream. Mix well. If the curry looks too thick, add a splash of water to reach your desired consistency. Simmer for another 2 to 3 minutes.
  10. Taste and adjust seasoning with more salt if needed. Turn off the heat. If using, stir in the butter and let it melt into the curry for added richness.
  11. Serve the palak chicken hot with steamed basmati rice, roti, naan or paratha. A squeeze of fresh lemon juice just before eating adds a nice brightness.

Tips for Best Results:

  • Blanching the spinach in boiling water and shocking it in ice water preserves the bright green colour and prevents bitterness.
  • Squeeze out excess water from the blanched spinach before blending to avoid a watery curry.
  • Cook the tomato puree until the oil separates. This step builds the foundation of flavour for the curry.
  • Do not overcook the chicken. Boneless breast cubes cook quickly and can become dry if left too long.
  • Kasuri methi adds an authentic North Indian flavour. Crush it between your palms before adding to release the aroma.
  • This curry tastes even better the next day as the flavours develop. Store in the refrigerator for up to 3 days.

Palak chicken is one of those curries that makes eating your greens feel effortless. It is healthy, flavourful and endlessly satisfying, and once you have made it at home a few times, it becomes one of those recipes you turn to again and again. That is exactly what a good curry should be.

Visit shop.zorabian.com to order fresh Zorabian Boneless Chicken Breast Cubes and try this recipe today.

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