Name: Palak Chicken | Saagwala Chicken | Spinach Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 kg chicken (cut in large pieces); ½ cup yogurt (whisked); 1 tsp ginger garlic paste; 1.5 tsp salt; 4 tbsp mustard oil; 1 tsp cumin seeds; 1 piece ginger (1 inch size, cut into small pieces); 5 pieces garlic cloves (large, peeled, whole); 4 pieces dried red chilies (whole); ½ tsp black peppercorns; 4 pieces green cardamom pods (unsplit); 1 piece mace (small); 6 pieces cloves; 2 pieces green chilies (whole); 1 piece cinnamon (2-inch stick); 2 pieces onions (medium size, finely sliced); 1 bunch spinach (leaves only); Coriander leaves (a fistful, with stem); ¼ cup water; 2 tbsp mustard oil; 1 tbsp stone flower; 2 pieces bay leaves; 2 pieces onions (medium size, finely chopped); 1 tbsp coriander seeds powder; ½ tsp turmeric powder; 1 tsp Kashmiri red chili powder; ½ tsp salt; 1 tsp garam masala powder; Coriander leaves (a few, finely chopped); 2 tbsp mustard oil

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Palak chicken is an Indian chicken curry that features large chicken pieces cooked with abundant spinach-based masala. The dish consists of marinated chicken cooked in a spinach-coriander-onion-mustard oil paste, which creates its deep earthiness and bright green appearance. The gravy receives enhancement from traditional spices and stone flower, plus a garlic-Kasuri methi tadka, which adds depth and warmth to the dish. Coriander leaves with the stem addition improve the taste and flavor of the masala paste. My simple recipe will show you the process to prepare palak chicken at your home.

Table of Contents

KEY TAKEAWAYS

Palak chicken is a popular North Indian–style curry, especially loved for its wholesome spinach-based gravy.
It is best served with steamed rice, jeera rice, roti, paratha, or naan.

Palak chicken has a rich, earthy, mildly spicy taste with deep aromas from whole spices and mustard oil.
Other similar recipes are methi chicken, palak paneer, and chicken masala.

The Ingredients:

To marinate the chicken:

1 kg chicken (cut in large pieces)
½ cup yogurt (whisked)
1 tsp ginger garlic paste
1.5 tsp salt

To make the masala paste for the gravy:

4 tbsp mustard oil
1 tsp cumin seeds
1 piece ginger (1 inch in size, cut into small pieces)

5 pieces garlic cloves (large, peeled, and whole)
4 pieces dried red chilies (whole)
½ tsp black peppercorns
4 pieces green cardamom pods (unsplit)
1 piece mace (small)
6 pieces cloves
2 pieces green chilies (whole)
1 piece cinnamon (2-inch stick)
2 pieces onions (medium size, finely sliced)
1 bunch spinach (leaves only)
Coriander leaves (a fistful, with stem)
¼ cup water

To cook the chicken:

2 tbsp mustard oil
1 tbsp stone flower
2 pieces bay leaves
2 pieces onions (medium size, finely chopped)
1 tbsp coriander seed powder
½ tsp turmeric powder
1 tsp Kashmiri red chili powder
½ tsp salt
1 tsp garam masala powder
Coriander leaves (a few, finely chopped)

To make the tadka:

2 tbsp mustard oil
¼ cup garlic (roughly diced)
1 tsp dried fenugreek leaves (crushed)
½ tsp Kashmiri red chili powder

A family friend taught me this recipe during a casual chat. She went on to tell me how to do it, the significance of whole spices, and the special tadka that is done last. I scribbled down everything, the list of ingredients and the method, in my old recipe notebook, and I also added a couple of tips that she had given me from her own trials.

I cooked it the following weekend for my family, a bit nervous but excited at the same time. The fragrance that was emanating from the pot as the gravy was simmering was so mouthwatering that I was sure that it was going to be good. My husband and sons were very happy, and I felt proud and lucky to have learned this recipe.

How to Make Palak Chicken? (Step by Step Guide with Images)

Step 1: Marinate 1 kg of chicken (cut in large pieces) with ½ cup of whisked yogurt, 1 tsp of ginger-garlic paste, and 1.5 tsp of salt. Cover the bowl and keep it aside for 1 hour.

Step 2: Fry 1 tsp of cumin seeds, 1 piece of ginger (1 inch in size, cut into small pieces), 5 pieces of garlic cloves (large, peeled, and whole), 4 pieces of dried red chilies (whole), ½ tsp of black peppercorns, 4 pieces of green cardamom pods (unsplit), 1 piece of mace (small), 6 pieces of cloves, 2 pieces of whole green chilies, and 1 piece of cinnamon (2-inch stick) in 4 tbsp of mustard oil till slightly golden.

Step 3: Then fry 2 pieces of onions (medium size, finely sliced) until golden brown.

Step 4: Add 1 bunch of spinach (leaves only) and a fistful of coriander leaves with stems. Fry on a high flame for 2 minutes till they reduce. Remove when done.

Step 5: Transfer it to a mixie jar when cool, add ¼ cup of water, and make a thick paste. Check the consistency.

Step 6: Fry 1 tbsp of stone flower and 2 pieces of bay leaves in 2 tbsp of mustard oil. Add 2 pieces of onions (medium size, finely chopped). Fry them till golden. Add the marinated chicken pieces and mix well on a high flame.

Step 7: Add 1 tbsp of coriander seed powder, ½ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, and ½ tsp of salt. Mix and fry nicely until the raw smell is gone.

Step 8: Add the green paste, mix nicely, cover, and cook for 20 minutes over a low flame.

Step 9: Fry ¼ cup of garlic (roughly diced) and 1 tsp of dried fenugreek leaves (crushed) in 2 tbsp of mustard oil in a tadka pan. Switch off the flame and mix ½ tsp of Kashmiri red chili powder into it. Pour this tadka, cover, and cook for the chicken for 2 minutes more.

Step 10: Add 1 tsp of garam masala powder and mix nicely. Switch off the flame and add a few finely chopped coriander leaves, mix and transfer it to a serving tray.