Palak Chicken – Chicken Curry in Pureed Spinach
- sukhmanipantal
- May 22
- 4 min read
Palak Chicken, also known as chicken curry in pureed spinach, is a comforting North Indian curry made with tender chicken simmered in a rich spinach gravy flavoured with warming spices, garlic, ginger and fenugreek. This homemade palak chicken recipe is packed with flavour and makes a perfect curry for weeknight dinners or special family meals.
While many readers know me through my cookbook No Worries, Just Chicken Curries, this particular recipe is not from the book. Another recipe similar to this Palak Chicken appears in my cookbook No Worries, Just Chicken Curries, inspired by my grandmother’s traditional home-style cooking and the comforting spinach and chicken curries she would prepare for family meals. The cookbook is available on Amazon.
This spinach chicken curry has all the warmth of traditional home cooking. The toasted gram flour gives the curry a thick silky texture, while the final garlic and chilli tempering adds layers of smoky flavour that make this dish truly memorable. You will need to prep a bit but trust me when I say - you wouldn't have tasted any chicken curry like this before!
Ingredients
For the chicken marinade
650 g boneless chicken breast, cut into bite-sized cubes
2 tbsp Greek yoghurt
1/2 tsp degi mirch or any red chilli powder
2 tsp dried fenugreek leaves, dry roasted and crushed
Salt to taste
1 tbsp lemon juice
1 tbsp oil
For the spinach curry sauce
3 medium white onions, chopped
250 - 300 g spinach
Blend the spinach with:
1 tbsp fresh coriander
1 garlic clove
Less than 1 inch ginger
1 green chilli
Other ingredients:
4 tbsp vegetable oil
1 tsp cumin seeds
1 bay leaf
1 inch cinnamon stick
1 brown cardamom
1 blade mace
1 tbsp ginger-garlic paste
2 green chillies, chopped (optional)
Salt to taste
200 g canned chopped tomatoes or 2 medium fresh tomatoes, finely chopped
100 -150 ml warm water, as needed
2 tbsp gram flour, lightly toasted
Ground spices
1 tsp turmeric powder
1 tsp cumin powder
1 tbsp coriander powder
1/2 tsp black pepper powder
1/2 tsp chicken curry masala
1 tsp Kashmiri red chilli powder (optional)
For the tempering
1 tbsp oil
1 tsp butter
3-4 garlic cloves, finely chopped
Pinch of asafoetida
1- 2 dried red chillies (optional)
1/2 tsp Kashmiri red chilli powder
For garnish
1/2 tsp dried fenugreek leaves
1 tsp garam masala
1/4 tsp green cardamom powder
7–8 ginger juliennes
Method
Start by marinating the chicken with all the marinade ingredients. Cover and refrigerate for at least 1 hour. This helps tenderise the chicken while allowing the spices and fenugreek to flavour the meat deeply.
Meanwhile, prepare the spinach purée by blending the spinach, coriander, garlic, ginger and green chilli until smooth. Set aside.
Heat oil in a deep non-stick pan or kadai. Add cumin seeds, bay leaf, cinnamon, brown cardamom and mace. Let the whole spices sizzle gently for about a minute until aromatic.
Add the chopped onions and cook until lightly golden, around 10 minutes. Stir occasionally for even colouring. Add the ginger-garlic paste and fry for another minute.
Lower the heat and add turmeric powder, coriander powder, cumin powder and black pepper powder. Add a small splash of water to prevent the spices from catching at the bottom of the pan. Cook until the masala turns thick and paste-like.
Add the chopped tomatoes and cook on medium heat for 5–7 minutes until the masala deepens in colour and oil begins to separate around the edges. Stir in the Kashmiri chilli powder if using.
Add the marinated chicken along with salt. Sear over high heat for 3–4 minutes. Reduce the heat and stir in the yoghurt and toasted gram flour. Add 100–150 ml warm water gradually as needed. The spinach will release moisture later, so avoid adding too much liquid at this stage.
Cover and cook for 8–12 minutes until the chicken is tender and the masala looks rich and glossy.
Pour in the spinach purée and simmer uncovered for 5 minutes. Stir occasionally. The curry should become silky, rich and vibrant green. Avoid overcooking the spinach to retain its fresh flavour and colour.
For the tempering, heat oil and butter in a small pan. Add chopped garlic, asafoetida and dried
red chillies. Fry gently on low heat until the garlic turns lightly golden. Switch off the heat and stir in the Kashmiri red chilli powder.
Pour the sizzling garlic tempering over the curry immediately.
Finish with dried fenugreek leaves, garam masala, green cardamom powder and ginger juliennes just before serving.
Serve hot with jeera rice, tandoori roti, naan or flaky parathas. A squeeze of lemon just before serving brightens the spinach beautifully.
You will find 73 regional chicken recipes in my cookbook, No Worries, Just Chicken Curries. Coupled with 30 more sides and accompaniments, its helps you make a full meal. If you are a chicken curry lover or enjoy cooking Indian food, this book is for you!
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