Palak Chicken - Indian Chicken Spinach Curry - Palak Chicken is a popular Indian dish where Chicken is cooked with Spinach in a Onion and Tomato curry base until it becomes tender. It is delicious served with Chappati or Naan. This indian spinach chicken curry is popular all all the world and is served in many Indian Restaurants and is a great way to use up leftover spinach.
Palak Chicken
This indian curry is known by many names:
- Palak Chicken Curry
- Saag Murgh
- Saag Chicken
- Palak Murgh or Murgh Palak
- Chicken Saag Recipe
- Chicken Saagwala
Palak Chicken - Indian Chicken Spinach Curry
Palak (Spinach) Chicken is one of the most popular Indian dishes.
In this recipe, Chicken is cooked with spinach and spices.
It pairs well with naan, chappati, paratha or jeera rice or Basmati Rice.
Many people blanch and then puree the Spinach before adding the bowl to a larger bowl full of Ice to preserve the colour.
I prefer to add chopped Baby Spinach to the Chicken instead. It makes life so much easier and I prefer the flavour.
Sometimes I add it to a colander and pour boiling water over the top. This blanches the Spinach making it easier to blend.
I also add less Spinach then other recipes and this is down to personal preference. You can add more if you like!
ingredients in palak chicken recipe
Boneless Chicken
Chicken Breast or Chicken Thighs. If you use Chicken thighs, you will need to cook it for longer.
Onions
White, Yellow or Red diced onions.
Ginger Garlic Paste
This is made by pureeing an equal amount of peeled Garlic and Ginger. I prefer to use Ginger Paste and Garlic Paste seperately.
Green Chillies
Paste or pierced or chopped Green Chillies.
Tomatoes
Pureed Plum or fresh Tomatoes.
Ground Spices
Red Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder, Garam Masala Powder, Salt and Black Pepper Powder.
Lemon Juice
You can add a squeeze of Lemon Juice at the end as I often do. This is optional!
Spinach
Fresh Spinach Leaves/Chopped Spinach - I use Baby Spinach.
Kasuri Methi
Or Dry Fenugreek. This can be found in most Supermarkets or International Supermarkets.
how to make Chicken Palak Recipe
Full instructions can be found in the recipe card at the bottom of the page.
Heat Oil and add the Onion.
Cook till golden brown.
Stir in Garlic, Ginger and Green Chilli.
Saute for 2-3 minutes.
Pour in Tomatoes.
Cook on high for a few minutes, then turn the heat down and cook covered on low for 5 minutes.
Stir in the ground Spices and cook for 2 minutes.
Add chopped Chicken and cook covered for 12-16 minutes.
Stir in Spinach and cook covered on low to get rid of excess water for 5 - 7 minutes. Stir regularly.
Enjoy with Chapatti or Rice.
how to use bone-in chicken
I tend to use Chicken Breast in this recipe in this Chicken Spinach Curry.
Some prefer Chicken with bone in and if you would like yo use that, this is how to do that. Use either Chicken Thighs or Chicken Drumsticks or both.
After the tomatoes and ground Spices are cooked, add chicken pieces. Stir to seal and cook over medium high for 10 minutes.
Turn the heat right down.
Place the lid on and cook for 25 minutes.
Then add the spinach and cook on a low heat for a further 5 minutes with the lid on.
Add a splash of Cream and stir through.
Variations
This recipe is easily adaptable. Here are some ideas:
- Use Bone in Chicken for a richer flavour.
- Blanch and puree the Spinach.
- Add Whole Spices at the beginning for an aromatic curry. The whole spices I would suggest are 2 bay leaf, 1 cinnamon stick,
1 black cardamom and 3 black peppercorns. In place of this, I use ground Garam Masala. - Adjust Spinach quantity - I use more sometimes and less at other times. See pics below.
How to make ahead and Storage
You can make this recipe in advance up to 2 days if you want to. Store in an airtight container.
Keep it covered in the Fridge.
You may need to add a splash of water when reheating on the hob or in the microwave.
Palak chicken serving suggestions
I love eating this dish with Roti/Chapatti. It can also be eaten with Naan, plain Rice, Basmati Rice, plain Paratha or Jeera Rice.
Other sides that work well:
More Indian Chicken Recipes:
More easy recipes:
Easy Pakistani Chicken Chapli Kebab
Easy Pakistani Style White Chicken Karahi
How to make Easy Indian Style Masala Macaroni
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Palak Chicken - Indian Chicken Spinach Curry
Ingredients
- 3 tablespoon Oil or Ghee
- 2 medium Onion Diced
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 teaspoon Green Chilli Paste
- 300 g Plum Tomatoes Pureed, from a tin
- 1 tablespoon Tomato Puree
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Dry Fenugreek
- 1 tablespoon Garam Masala
- Salt
- ¼ teaspoon Ground Black Pepper
- 1 lb Chicken Breast cut into Cubes (about 1 inch)
- 250 g Baby Spinach Chopped
- 1 teaspoon Lemon Juice Optional
Instructions
- Heat Oil and add the Onion. Cook till golden brown.
- Stir in Garlic, Ginger and Green Chilli. Saute for 2-3 minutes.
- Pour in Tomatoes and add Tomato Puree. Cook on high for a 2-3 minutes, then turn the heat down and cook covered on low for 5 minutes.
- Stir in the Coriander Powder, Cumin Powder, Red Chilli Powder, Turmeric Powder, Dry Fenugreek, Garam Masala, Salt, Ground Black Pepper. Then cook for 2 minutes.
- Add chopped Chicken and cook covered for 12-16 minutes.
- Stir in Spinach and cook covered on low to get rid of excess water for 5 - 7 minutes. Stir regularly.
- Serve with a squeeze of Lemon Juice and with Chapattis or Rice.
Laure says
Delicious. My first time cooking Indian food. The spices were just right for me and the heat mild.
Safira says
Thank you! I am so glad you enjoyed it. 🙂