Description

Palak Chicken is a simple and healthy spinach curry featuring tender chicken marinated in yogurt and aromatic spices, simmered to perfection in a flavorful sauce. This quick and nutritious dish combines the earthiness of spinach with warm garam masala and ginger-garlic undertones, making it an ideal wholesome meal for any day of the week.

Ingredients

Scale

Chicken and Marinade

500 g Chicken (bone-in; boneless thighs can be used for quicker cooking)
1 cup Yogurt (Greek yogurt for thicker texture)
Whole Garam Masala (black pepper, cumin seeds, cinnamon, green cardamom)
Salt, to taste

Spices and Flavorings

1 teaspoon Ginger-Garlic Paste (freshly ground preferred)
1 tablespoon Brown Onion (crushed; crispy fried onions can be substituted)
Red Chili Powder (adjust to taste)
Turmeric Powder (adjust to taste)
Coriander Powder (adjust to taste)

Vegetables and Liquids

2 cups Spinach (rinsed and cut into ribbons)
1 tablespoon Oil (neutral oils such as canola or sunflower)
300 ml Water (for simmering)

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Instructions

Marinate the Chicken: In a bowl, combine yogurt, whole garam masala, cumin, and salt. Coat the chicken pieces thoroughly with this mixture and let them marinate for at least 1 hour to tenderize and infuse flavors.
Sauté Spices and Aromatics: Heat oil in a large pan over medium heat. Add the whole garam masala and sauté until fragrant. Introduce the ginger-garlic paste and cook until golden brown to develop the base flavors of the curry.
Cook Chicken: Add the marinated chicken pieces to the pan. Cook over high heat until the chicken changes color, ensuring it is seared on all sides for enhanced flavor.
Add Onion and Water: Stir in the crushed brown onion, mixing it well with the chicken. Pour in 300 ml of water to create the curry sauce.
Simmer Chicken: Lower the heat and cover the pan. Let the chicken simmer for about 20 minutes, allowing it to become tender and absorb the spices.
Prepare Spinach: While the chicken cooks, rinse spinach thoroughly to remove any dirt, then slice into ribbons for quicker cooking and an appealing texture.
Cook Spinach with Chicken: Add the spinach ribbons to the chicken mixture. Cook on high heat for 2-3 minutes until the spinach wilts. Cover again and let simmer on low heat for an additional 5-10 minutes to meld the flavors.
Finish and Serve: Stir the curry until the oils rise to the surface, indicating it’s well cooked. Garnish with julienned ginger for an aromatic finish. Serve warm for the best taste experience.

Notes

Using bone-in chicken enhances the flavor and juiciness, but boneless thighs can reduce cooking time.
Adjust red chili powder according to your heat preference.
For a richer texture, use Greek yogurt in the marinade.
Crispy fried onions can add a crunchy texture when substituted for brown onions.
Make sure to rinse spinach thoroughly to avoid gritty texture.
Garam masala can be homemade or store-bought; freshly toasted whole spices provide more aroma.
Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop.