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.
Palak Chicken
This recipe is known by many names:
- Palak Chicken
- Saag Murgh
- Saag Chicken
- Palak Murgh
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.
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 Baby Spinach to a Colander, pour over boiled water so it wilts and then blend it.
It makes life so much easier and I prefer the flavour.
I also add less Spinach the other recipes and this is down to personal preference. You can add more if you like.
Ingredients in Palak Chicken
Marinade
Chicken Breast
Yoghurt
Red Chilli Powder
Coriander Powder
Cumin Powder
Dry Fenugreek
Garam Masala
Salt
Lemon Juice
Curry Base
Oil
Whole Spices – Black Cardamom, Bay Leaves, Cumin Seeds
Onions
Garlic, Ginger, Green Chilli
Tomatoes
Ground Spices – Red Chilli, Coriander Powder, Garam Masala, Salt
Cream
Baby Spinach
How to Make it
Add Baby Spinach to a colander.
Pour over boiling water.
Drain, Blend and set aside.
Marinade Chicken in Yoghurt, Ground Spices and Lemon Juice.
Heat Oil and add Whole Spices.
Then add the chopped Onions.
Cook the Onion for a few minutes until light golden brown.
Add Garlic, Ginger and Green Chilli and cook for a couple of minutes.
Add in the Tomato. Then cook covered on low for 10 – 15 minutes.
Add ground Spices, mix and cook for 2 minutes.
Now add the Chicken and cook covered on low for 7 – 10 minutes.
Add Spinach and cook covered on low for 5 – 7 minutes. Stir regularly.
Add a splash of Cream and stir through.
How to use bone in Chicken
I tend to use Chicken Breast in this recipe.
Some prefer Chicken with bone in and if you would like yo use that, this is how to do that.
After the tomatoes and ground Spices are cooked, add marinated 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 20 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.
Make Ahead
You can make this recipe in advance up to 2 days if you want to.
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. It can also be eaten with Naan, plain Paratha or Jeera Rice.
Other sides that work well:
More Indian Chicken Recipes:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Palak Chicken
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.
Ingredients
- 250 g Baby Spinach Washed
Chicken Marinade
- 1 kg Chicken Breast Cut into chunks
- 3 tbsp Plain Yoghurt
- ½ tsp Red Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- 1 tsp Dry Fenugreek
- ½ tsp Garam Masala
- Salt
- 1 tbsp Lemon Juice
Curry Base
- 3 tbsp Oil or Ghee
- 2 Black Cardamom Pods
- 2 Bay Leaves
- ½ tsp Cumin Seeds
- 2 Onions Diced
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 2 Green Chillies Slit
- 3 Tomatoes Pureed
- ½ tsp Red Chilli Powder
- 1 tsp Coriander Powder
- ¾ tsp Garam Masala Powder
- Salt
- 1 ½ tbsp Double Cream
Instructions
-
Place Spinach in Colander. Pour over boiling water. Allow to cool a little and then blend.
-
Marinade Chicken in Yoghurt, Red Chilli Powder, Coriander Powder, Cumin Powder, Dry Fenugreek, Garam Masala, Salt and Lemon Juice.
-
Heat Oil and add Black Cardamom, Bay Leaves and Cumin Seeds.
-
Then add the chopped Onions. Cook the Onion for a 6 -7 minutes until golden brown.
-
Add Garlic, Ginger and Green Chilli and cook for a couple of minutes.
-
Add in the Tomato. Turn the heat right down. Then cook covered on low for 10 - 15 minutes.
-
Add Red Chilli Powder, Coriander Powder, Garam Masala and Salt. Mix and cook for 2 minutes.
-
Now add the Chicken and cook covered on low for 7 - 10 minutes.
-
Add Spinach and cook covered on low for 5 - 7 minutes. Stir regularly.
-
Add a splash of Cream and stir through.
Recipe Notes
Spinach
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 Baby Spinach to a Colander, pour over boiled water so it wilts and then blend it.
It makes life so much easier and I prefer the flavour.
I also add less Spinach the other recipes and this is down to personal preference. You can add more if you like.
Make Ahead
You can make this recipe in advance up to 2 days if you want to.
Keep it covered in 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. It can also be eaten with Naan, plain Paratha or Jeera Rice.
Other sides that work well:
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