Palakwala Chicken Curry (Saagwala Chicken) – A Classic Indian Spinach Chicken Recipe

Palakwala chicken, also known as saagwala chicken, is a classic Indian spinach chicken curry that is rich, comforting, and deeply flavourful. This is a traditional homestyle recipe, cooked patiently so the spices do their proper job. Today, I have decided to share this beauty with you all!

Note: This recipe does not appear in my new cookbook, although another version features in the Family Favourites chapter. The cookbook is available on Amazon for £14.25.

Spinach chicken curry

Ingredients

Spinach

• 200–250 g spinach, blanched and puréed

For marinating the chicken

• 500 g chicken thigh pieces

• 2 tablespoons Greek yoghurt

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1–2 green chillies, slit (optional)

• Salt, to taste

• 1 teaspoon freshly ground black pepper

• ½ teaspoon red chilli powder (optional)

Marinate the chicken and keep refrigerated for minimum one hour. For best results, keep it overnight!

For the sauce

• 2 onions, roughly chopped

• 1 inch piece of ginger, peeled

• 4–5 cloves of garlic

• Juice of 1 lemon

• 1–2 tomatoes, puréed

• ½ teaspoon tomato purée

Blend the onions, ginger and garlic into a smooth paste.

Whole spices

• 1 teaspoon cumin seeds

• 5 green cardamom pods or ½ teaspoon ground cardamom

• 4 cloves

• 8–10 black peppercorns

• 2 bay leaves

• 1 inch cinnamon stick

Ground spices

• 1 teaspoon coriander powder

• ½ teaspoon turmeric powder

• 1 teaspoon red chilli powder

• ¼ teaspoon freshly grated nutmeg

• 1 teaspoon garam masala

Other ingredients

• 2–3 tablespoons oil

• 1 teaspoon butter (optional)

• Salt, to taste

• 1–2 green chillies, slit (optional)

• Fresh coriander leaves, to garnish

Method

• Heat the oil and butter together in a non-stick pan or karahi.

• Add the whole spices and sauté gently until fragrant.

• Add the onion, ginger and garlic paste and cook patiently until light golden in colour, about 10 minutes.

• Increase the heat slightly and add the marinated chicken.

• Cook on a high flame for around 2 minutes, stirring so the chicken seals and takes on colour.

• Add the tomato purée and tomato purée paste, mixing well.

• Lower the heat and add all the ground spices except the garam masala.

• Stir well and allow the spices to cook gently in the masala.

• Pour in about 1 cup of warm water and add salt to taste.

• Cover and cook on a low flame until the chicken is tender, around 10 minutes.

• Stir in the spinach purée and cook uncovered for a further 5 minutes, allowing the sauce to thicken slightly.

• Add the slit green chillies, if using, and the lemon juice.

• Finish with the garam masala and give everything a final gentle stir.

• Garnish with fresh coriander leaves and serve hot.

Suki's new cookbook - No Worries, Just Chicken Curries