Easy Palak Chicken Recipe – Pakistani Spinach Chicken Curry

Palak Chicken is a delicious Pakistani dish made with tender chicken, fresh spinach, and aromatic spices. This homemade curry combines the rich flavor of chicken with the fresh taste of spinach to create a comforting meal for the whole family. Its beautiful green color and flavorful gravy make it a wonderful choice for lunch or dinner.

Palak Chicken is easy to prepare using everyday kitchen ingredients. You can make it mild or spicy according to your taste and serve it with roti, naan, or steamed rice. If you enjoy traditional Pakistani food, this spinach chicken curry is a great recipe to add to your home cooking collection.

Ingredients for Palak Chicken

This recipe serves approximately four people.

• 500 grams chicken, cut into medium pieces

• 500 grams fresh spinach (palak)

• 2 medium onions, finely sliced

• 2 medium tomatoes, chopped

• 1 tablespoon ginger-garlic paste

• 1/3 cup cooking oil

• 1 teaspoon red chili powder

• 1/2 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon garam masala powder

• Salt to taste

• 2 green chilies

• 1/2 teaspoon crushed black pepper, optional

• Fresh coriander for garnish

• 1/2 cup water, or as needed

How to Make Palak Chicken

Step 1: Wash and Prepare the Spinach

Remove the thick stems and damaged leaves from the spinach. Wash the leaves thoroughly under running water to remove dirt and sand. Drain the excess water.

Bring a pot of water to a boil and add the spinach leaves for about 2–3 minutes. Transfer them to cold water to help preserve their green color. Drain well and blend the spinach with the green chilies into a smooth or slightly coarse paste.

You can also chop the spinach finely instead of blending it if you prefer a more textured curry.

Step 2: Fry the Onions

Heat the cooking oil in a large pot over medium heat. Add the cumin seeds and let them sizzle briefly. Add the sliced onions and fry until they turn golden brown.

Stir occasionally so the onions cook evenly. Properly fried onions give the curry a rich flavor and help create a delicious gravy.

Step 3: Add Chicken and Ginger-Garlic Paste

Add the chicken pieces to the fried onions and cook for about 5–7 minutes, stirring regularly. Add the ginger-garlic paste and continue cooking until its raw smell disappears.

Cook until the chicken changes color on the outside. This step helps the chicken absorb the flavors of the onions and spices.

Step 4: Prepare the Masala

Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for 8–10 minutes.

Stir occasionally and allow the tomatoes to soften completely. Continue cooking until the mixture thickens and the oil begins to separate from the masala. If the mixture sticks to the bottom of the pot, add a small splash of water.

Step 5: Cook the Chicken

Add about half a cup of water, cover the pot, and cook over medium-low heat until the chicken is nearly tender. The exact cooking time depends on the size of the chicken pieces.

Check occasionally and stir gently. Add a little more water if needed, but avoid adding too much because spinach also releases moisture during cooking.

Step 6: Add the Spinach Paste

Add the prepared spinach paste to the chicken masala. Mix thoroughly so the green spinach coats the chicken pieces evenly.

Cover the pot partially and cook over low heat for another 10–15 minutes, stirring occasionally. This allows the spinach and chicken flavors to combine.

If the curry becomes too thick, add a little hot water. If it is too thin, cook uncovered for a few more minutes until the gravy reaches your preferred consistency.

Step 7: Add the Final Seasoning

Sprinkle garam masala powder and optional crushed black pepper over the curry. Taste and adjust the salt or chili according to your preference.

Cook for another 2–3 minutes, then turn off the heat. Garnish with fresh coriander and let the curry rest for a few minutes before serving.

Your homemade Palak Chicken is now ready to enjoy.

Tips for Making Perfect Palak Chicken

Use fresh spinach: Fresh, green leaves provide a better flavor and color. Wash them carefully to remove any dirt.

Avoid overcooking the spinach: Cooking spinach for too long can dull its green color. Add it after the chicken has cooked nearly through.

Control the gravy: Spinach contains moisture, so add water gradually to prevent the curry from becoming watery.

Adjust the spice level: Reduce the red chili powder for a mild curry or add an extra green chili if you prefer a spicier dish.

Cook on low heat: After adding the spinach, gentle cooking helps the flavors combine without making the gravy stick to the pot.

Choose your preferred texture: Blend the spinach for a smooth gravy or chop it for a more traditional, textured curry.

What to Serve with Palak Chicken

Palak Chicken tastes delicious with freshly prepared chapati, roti, or naan. You can also serve it with steamed basmati rice for a filling meal.

A simple cucumber and onion salad, lemon wedges, or plain yogurt can complement the spices in the curry. For a complete family dinner, serve the chicken hot with your favorite side dish.

Health Benefits of Spinach and Chicken

Spinach provides nutrients such as folate, vitamin K, and beta-carotene, while chicken supplies protein. Combining these ingredients creates a meal that offers a variety of nutrients.

The overall nutritional value depends on the ingredients and amount of oil used. For a lighter version, use less oil and serve the curry with whole-wheat roti or a moderate portion of rice.

How to Store Leftover Palak Chicken

Allow the curry to cool slightly and refrigerate it in a clean, airtight container within two hours of cooking. It can generally be stored in the refrigerator for 3–4 days.

Reheat only the portion you need until it is steaming hot throughout. Add a little water if the gravy has thickened during storage. Avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

Can I make Palak Chicken without blending the spinach?

Yes. Finely chop the washed spinach and add it directly to the chicken masala. The curry will have a more textured appearance.

Can I use frozen spinach?

Yes. Thaw the frozen spinach and drain excess water before adding it to the curry. Adjust the cooking time and water according to its moisture content.

How do I keep Palak Chicken green?

Blanching the spinach briefly, cooling it quickly, and avoiding prolonged cooking can help preserve its green color.

Can I make Palak Chicken without tomatoes?

Yes. You can reduce or omit the tomatoes and adjust the seasoning to your taste. The curry will have a different flavor and texture.

Palak Chicken is a comforting homemade Pakistani curry that brings together tender chicken, fresh spinach, and fragrant spices. Serve it hot with roti, naan, or rice for a delicious family meal.

Summary:

Palak Chicken is an easy Pakistani spinach chicken curry prepared with fresh spinach, tender chicken, tomatoes, onions, and aromatic spices. This flavorful homemade recipe is perfect for lunch or dinner and pairs beautifully with roti, naan, or steamed rice.

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