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Palak Chicken Recipe (Spinach Chicken Curry)

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Tender chicken simmered in a vibrant spinach gravy with earthy spices. A hearty, nutrient-packed North Indian dish perfect for every occasion.

Ingredients

Main Ingredients:

  • Chicken (bone-in): 1 lb (500 g), cleaned
  • Spinach (Palak): 1 bunch (~4–5 cups), washed and chopped
  • Onion: 1.5 cups, thinly sliced
  • Tomatoes: 1 cup, sliced
  • Ginger-Garlic Paste: 1 tbsp
  • Green Chili Paste: ½ tbsp (adjust for heat)
  • Mustard Oil (or any cooking oil): 5 tbsp
  • Salt: To taste

Spices:

  • Cumin Powder: 1 tsp
  • Coriander Powder: 1 tsp
  • Turmeric Powder: ½ tsp
  • Paprika or Kashmiri Chili Powder: 2 tbsp

For Tempering:

  • Cumin Seeds: ½ tsp
  • Dry Red Chilies: 2

Optional:

  • Water: ½–¾ cup (adjust gravy consistency)

Instructions

1. Prep Work (5 minutes)

  • Prep the chicken: Wash and pat dry.
  • Spinach: Chop finely.
  • Vegetables: Slice onions and tomatoes thinly for even cooking.

Pro Tip: Blanch spinach in hot water for 2 minutes and puree for a smoother gravy if preferred.

2. Make the Base Masala (15 minutes)

  1. Heat mustard oil in an Instant Pot or pan on medium heat.
  2. Add cumin seeds and dry chilies. Let them crackle.
  3. Stir in onions and a pinch of salt. Sauté until golden brown.
  4. Add ginger-garlic paste and green chili paste. Cook until raw aroma disappears (1–2 minutes).

Common Mistake: Avoid overheating the oil; spices can burn quickly.

3. Build the Flavor (5 minutes)

  1. Add the dry spices (cumin powder, coriander powder, turmeric, paprika). Stir well with a splash of water to prevent burning.
  2. Add tomatoes and cook until soft and oil separates from the masala.

4. Cook the Chicken (10 minutes)

  1. Add the chicken pieces and coat well with the masala. Sauté for 5–7 minutes until lightly browned.
  2. Pour water (½–¾ cup). Mix well and scrape any browned bits from the pan.

Pro Tip: Ensure all chicken pieces are submerged for even cooking.

5. Pressure Cook (6 minutes + natural release)

  1. Close the Instant Pot lid and set to PRESSURE COOK on HIGH for 6 minutes. Allow natural pressure release for 5 minutes, then release the rest manually.

6. Add Spinach & Simmer (5 minutes)

  1. Open the lid and add the chopped spinach. Stir gently and simmer on low heat (SAUTE mode) for 3–4 minutes until the spinach is just cooked, retaining its bright green color.

Common Mistake: Don’t overcook the spinach—it can lose its vibrant hue.

7. Final Touches (2 minutes)

  1. Taste and adjust salt or spices as needed. Serve hot, garnished with fresh coriander or ginger slivers.

Notes

Serving Suggestions

  • Pair with naan, jeera rice, or even plain steamed rice.
  • Garnish with a swirl of cream for a richer presentation.

Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently on low heat to keep chicken tender and spinach fresh.
  • Freezing? Freeze without spinach. Add fresh spinach when reheating.

Tips & Tricks

  • For a milder curry, reduce the chili paste and paprika.
  • Make ahead: Blanch and puree spinach or marinate chicken overnight to save time.

Find it online: https://indianrecipe.info/palak-chicken/