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Palak Chicken
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5 from 2 votes

Palak Chicken | Spinach Chicken Curry

Palak Chicken is a outrageously delicious chicken curry made with Spinach Puree and Whole Spices.
Course Main Course, Side Dish
Cuisine Indian
Keyword Chicken, Curries
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 People
Calories 187kcal
Author Muktha H S


  • 750 grams Chicken ,skinless
  • 500 grams Palak / Spinach ,about 2 cups puree
  • 3-4 no's Green Chilli ,mild spice
  • 2 no's Onions, medium size
  • 6-8 no Garlic Cloves
  • 1 ½ inch Ginger
  • 3 no's Tomatoes Large
  • 1.5 tablespoon Cooking Oil
  • 1.5 tablespoon Ghee / Clarified Butter
  • ½ teaspoon Turmeric Powder
  • 1 Tsp` Chilli Powder
  • 1 teaspoon Coriander Powder
  • ½ Tsp Garam Masala
  • ½ teaspoon Jeera / Cumins Seeds
  • ¼ cup Yoghurt/Curds or cashew paste
  • ½ cup Water
  • 1 ½ teaspoon Salt or as required
  • 1 tablespoon Lime juice
  • 2 tablespoon Chopped Coriander seeds

Whole Spices

  • 2 no Bay leaf
  • ½ teaspoon BlackPeppercorns
  • 2 inch Cinnamon Stick
  • 5 no Cloves
  • 4-5 no Green Cardamoms
  • 1-2 no Black Cardamom
  • 2 Mace strands



  • Clean wash and keep chicken aside in a colander for excess water to drip off.
  • Clean and wash Palak/spinach leaves and set aside.
  • Bring water to rolling boiling and add palak and green chillies . Turn off the heat. Let it sit for a 5 minutes.
  • With the help of tongs remove spinach , green chillies and into cold water ,allow it for 5 minutes.Drain water and keep spinach leaves aside.
  • Add spinach and green chillies into a blender / mixer and make puree to get about 2 cups and set aside.
  • Take 2 big onions,cut it quarterly, add into blender/mixer and make fine paste without adding water.
  • Make ginger garlic paste from from 6-8 garlic cloves and 1 ½ inch ginger, keep it aside.
  • Blend 2 large tomatoes in a blender/mixer to get 1 cup puree.

For Making Gravy:

  • Heat oil and ghee in a kadai , add all the whole spices and saute till spices leaves aroma in oil.
  • Add prepared onion paste and fry well for 5 minutes on medium heat .
  • Now add in ginger garlic paste and fry till raw smell goes off , let the onion ginger garlic paste turn light brown.
  • Add chicken pieces and mix well with onion,ginger garlic paste and cook for 5 minutes.
  • Now add turmeric powder and ½ teaspoon salt ,mix well everything.
  • Close the kadai/pan ,with a lid and cook chicken till raw smell goes off and its water dries up.
  • Now add tomato puree, mix well everything .
  • Add chilli powder , coriander powder , jeera powder and garam masala , mix well everything.Let this be cooking on medium heat.
  • Add ¼ cup whisked curds and mix well everything. Continue to cook for 5 more minutes such that everything gets well incorporated .
  • Add spinach puree , blender rinsed water about ¾ cup ,stir in everything.
  • Once spinach puree is well mixed with chicken ,add in ½- ¾ teaspoon of salt .
  • Cover and cook till it starts to bubble.
  • Open the lid , turn off the heat , add lemon juice from half lemon. Garnish with coriander leaves.
  • Serve it hot along with Steamed Rice or Roti.


  • You can add either curds or add cashew paste made from 10 soaked cashews
  • Can exclude adding water and make a semi coated  thick chicken gravy.


Calories: 187kcal