Palak Chicken Recipe: 8 Easy Steps To Master This Iconic Indian Dish At Home

What Is Palak Chicken?

Palak Chicken is an irresistibly delicious and classic dish that promises to elevate your meal to a whole new level of indulgence. This exceptional chicken curry is made with blanched spinach and a blend of aromatic spices, creating a delicious dish. The tender, succulent chicken pieces absorb the rich essence of the spinach and spices, making every bite a burst of deliciousness.

Not only is this dish a treat for the taste buds, but it’s also packed with nutrients, making it a wholesome and satisfying choice for any occasion. Perfect for cosy dinners or festive spreads during winters, Palak Chicken is simply a must-try for lovers of flavourful Indian cuisine.

Palak Chicken Recipe

1. Start by thoroughly washing fresh spinach leaves to remove any dirt. Blanch the spinach by briefly boiling it in hot water, then immediately transfer it to ice-cold water. This process helps retain the vibrant green colour of the spinach. Blend the blanched spinach into a smooth puree and set it aside for later use.

2. Clean the chicken pieces and marinate them with a mixture of seasonings and spices, allowing the flavours to infuse. Let the chicken rest for at least 30 minutes, ensuring the marinade penetrates deeply for a richer taste in the final dish.

3. Heat oil or ghee in a heavy-bottomed pan or kadhai over medium heat. Once the oil is hot, add whole spices like bay leaves, cinnamon, and cloves to infuse the oil with their aroma. This step creates a fragrant base for the curry.

4. Add finely chopped onions to the pan and sauté until they turn golden brown. The caramelised onions add sweetness and depth to the dish. Then, mix in ginger-garlic paste and cook it thoroughly until the raw smell disappears, creating a robust base for the masala.

5. Stir in finely chopped tomatoes and cook until they soften and release their juices. Continue cooking until the oil starts to separate from the masala, indicating that the tomatoes and spices are well-cooked. Add powdered spices like turmeric, red chili, and coriander powder, mixing well to ensure they coat the base evenly.

6. Introduce the marinated chicken to the pan, mixing it thoroughly with the masala. Cover and let the chicken cook on medium heat, stirring occasionally. This allows the chicken to release its juices and absorb the rich flavours of the spices and tomatoes.

7. Once the chicken is partially cooked, pour in the prepared spinach puree and gently stir to combine it with the chicken and masala. Adjust the consistency of the curry by adding water or stock, depending on whether you prefer a thicker or thinner gravy. Simmer the curry on low heat until the chicken is fully cooked and tender.

8. Finish the dish by adding a dollop of butter or a splash of cream for a richer taste, if desired. Garnish the curry with freshly chopped coriander leaves or a swirl of cream. Serve the flavourful palak chicken hot with naan, roti, or steamed rice, making it a hearty and wholesome meal.

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Credits: Freepik