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+ servings

Palak chicken




  • 500 grams chicken thigh
  • 2 bunch spinach
  • 2-3 green chilli or as per taste
  • 2 tablespoon oil
  • 2 tablespoon butter
  • 2 medium onion finely chopped
  • 1 large tomato pureed
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chilli powder
  • 1 tablespoon garam masala
  • Salt to taste


  • Wash and clean the chicken. Cut into 1-2 inch equal-sized pieces and set aside
  • Wash the spinach thoroughly. Boil water in a stockpot. Add 1 tablespoon salt to boiling water and add the spinach and cook for 2-3 minutes
  • Strain the spinach and refresh with cold water to stop cooking any further
  • Blend the spinach in a blender along with green chillies. Set aside
  • Heat oil and butter in a frypan or kadhai. Add onions and fry until it is golden brown
  • Add ginger, garlic and fry for a further 1-2 minutes
  • Add salt and tomato puree. Cook until the tomatoes are done and oil separates. Add coriander powder, cumin powder, red chilli powder, turmeric powder and saute on low flame for few minutes taking care not to burn the spices. Add ½ cup water to adjust consistency if needed
  • Add the chicken pieces and mix well. Cover and simmer on low flame until the chicken is almost cooked.
  • Add the spinach puree and mix well. Simmer for another 5 minutes
  • Add the garam masala and mix well. Turn off the heat and squeeze in the juice of half a lemon and mix. Optionally, you may also add a dash of cream.
  • Serve with hot naan, multi-layer paratha or jeera rice.