Palak Chicken (Chicken Spinach Curry) Complete Recipe + Ingredients List

What is Palak Chicken (Chicken Spinach Curry)? – An introduction

Welcome to a culinary journey where tradition meets contemporary flavors! Today, we’re diving into the heart-warming world of Indian cuisine with a dish that’s a testament to time-honored cooking methods paired with a touch of modern-day sensibility. The classic Palak Chicken is about to unfurl its colors in your kitchen. This dish weaves the robust flavors of spices with the tender goodness of chicken and the nutrient-rich zest of spinach, creating a harmony that’s bound to resonate on your palate. Brace yourself for an experience that’s not just about satiating hunger but also about celebrating the cultural richness that Indian cooking is all about. Let’s cook a meal that’s as nourishing for the soul as it is for the body! Recipe

Palak Chicken (Chicken Spinach Curry) Ingredients List

• 1.1 pounds Boneless Chicken ((1 to 1½ inch cubes
• ½ Kg or 1.7 lbs
• ¾ kg bone-in chicken))
• 1 tablespoon lemon juice
• ¼ to ⅓ teaspoon black pepper ((crushed/powder))
• ¼ to ⅓ teaspoon Kashmiri red chilli powder ((leave out for kids))
• ¼ teaspoon salt
• 8 to 9 ounces Baby Spinach ((250 grams fresh palak
• 7 to 8 cups))
• 2 to 4 green chilies ((slit
• Indian/ Thai/ Serrano chili peppers
• read notes))
• 16 to 20 cashews ((or ¼ cup heavy whipping cream))
• 2 tablespoons oil ((divided
• or 1 tbsp oil & 1 tbsp ghee))
• ¾ to 1 cup onions ((very fine chopped
• 1 medium onion))
• ¾ to 1 cup tomatoes ((deseeded & fine chopped
• peeled if required))
• 2 teaspoons ginger garlic paste ((1 teaspoon each))
• ½ to ¾ teaspoon garam masala ((adjust to taste))
• 1 tablespoon kasuri methi ((dried fenugreek leaves))
• ¾ to 1 teaspoon salt ((adjust to taste))
• 1 to 2 tablespoons whipping cream (or any cream to garnish)
• 1 small Indian bay leaf
• ½ teaspoon cumin seeds
• 3 green cardamoms
• 3 to 4 cloves
• 1 inch cinnamon piece
• 1 black cardamom ((masala elaichi))

Palak Chicken (Chicken Spinach Curry) Recipe

• Combine chicken pieces in a sizable bowl and season with ¼ teaspoon of salt, a dash of black pepper, red chili powder, and a squeeze of lemon juice. Stir the ingredients well and set aside for later use.
• Heat a pan, pour 1 teaspoon of The OG oil, and toss in cashews and green chilies. Fry until the chilies sport a blistered look.
• Introduce spinach (washed, drained, and devoid of excess water) to the pan, sautéing over medium heat until it collapses into a wilted state, which should take about 6 minutes. Remove from heat to cool.
• Into a blender, pour ½ cup of cold water and combine the cooked spinach, chilies, and cashews. Reserve some chilies if a spicier end product is your goal.
• Blend to create a smooth puree. Assess the heat level and blend in additional chilies if needed.
• In a separate pan, heat the remaining The OG oil, swirling in ghee if chosen. Toss in whole spices until they pop and crackle.
• Add finely chopped onions, sautéing until they are translucent and soft.
• Incorporate ginger and garlic, frying until their fragrances bloom in the pan.
• Introduce tomatoes and a sprinkle of salt to the mix, cooking until the tomatoes are thoroughly softened.
• Toss in the earlier-seasoned chicken and elevate the heat to medium-high, stirring until the chicken adopts a pale complexion. Sprinkle in garam masala.
• Inject ½ to ¾ cup of hot water, stirring well. Cover and simmer over medium heat until the chicken is perfectly cooked.
• Mix in the spinach puree. If the consistency is too thick, adjust with hot water.
• Simmer until the dish is piping hot, allowing it to cook for an additional 3 to 4 minutes. Adjust the seasoning.
• Crush kasuri methi in your palms, wafting it over the dish as a final touch.
• Keep the consistency slightly fluid for rice pairings, noting that it thickens upon cooling.
• Consider adding a dollop of cream on top for garnish. Serve with a squeeze of lemon juice alongside steamed rice, naan, roti, or chapati.
• For an authentic flavor boost, prepare a tadka. Heat ghee, fry sliced garlic and dried red chilies until golden, then sprinkle hing (optional) and drizzle over the Palak Chicken.

Healthier Version of Palak Chicken (Chicken Spinach Curry) Recipe

• Swap The OG oil for a spritz of The OG oil spray to reduce oil intake when frying cashews and chilies.
• Use skinless chicken breasts instead of thighs for a leaner protein source.
• Substitute cream for low-fat yogurt or omit it altogether for garnishing.
• Replace white rice with brown rice or quinoa for a whole grain option offering more fiber and nutrients.
• Opt for whole wheat or multigrain naan, roti, or chapati as a healthier accompaniment.

Palak Chicken (Chicken Spinach Curry) Recipe Nutritional Facts

Palak Chicken (Chicken Spinach Curry) is a Indian dish with a calorie count of 630 kcal calories per serving. Per serving, it is estimated to have 108 g carbohydrates, 36 g proteins, 18 g fats, 55 mg sodium and 64 g sugar!

As you savor the last bite of this sumptuous Palak Chicken, let the blend of spices and textures remind you of the diversity and depth of Indian cuisine. In your own kitchen, you’ve harnessed a piece of India’s culinary heritage, giving it a personal touch that complements your taste and health preferences. Whether it’s the comfort of the traditional recipe or the lightness of the healthier version, Palak Chicken remains a dish that celebrates flavor without compromising nutrition. So here’s to a meal that’s as much a feast for your taste buds as it is a nod to wellbeing. Enjoy the meld of green goodness and succulent chicken in your cozy dining nook, and let the echoes of aromatic spices linger until next time. Cheers to good food and great health!