Spicy spinach

Spicy spinach with chicken
Delicious Palak Chicken is a fantastic melody of spinach, chicken, and aromatic spices. This creamy dish is sure to become your next family favorite.
Total time : 50 mins
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Spicy spinach with chicken

Delicious Palak Chicken is a fantastic melody of spinach, chicken, and aromatic spices. This creamy dish is sure to become your next family favorite.
Prep Time30 mins
Active Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: Hot
Person: 4
Calories: 418kcal


  • Ceramic pan
  • Silicone Spoon
  • Glass Mixing Bowls
  • Blender
  • Ceramic pan


  • Blanch Spinach
  • 1000 grams fresh spinach
  • 1 Lb Boneless skinless chicken breasts
  • 2 tbsp Yogurt
  • 1/2 tsp Degi Mirch or Red chili Powder
  • 1 tsp Coriander powder
  • 1 1/2 tsp kasoori methi
  • 1/2 tsp Garam Masala
  • 1/2 tsp Salt
  • 1 tbsp Lemon Juice
  • 1 1/2 tbsp ghee
  • 3 tbsp Mustard Oil
  • 3 pieces large cardimom Black cardamom
  • 2 pieces Bay leaves
  • 1/2 tsp Cumin seeds
  • 3 medium Onions
  • 1 tbsp Garlic paste
  • 1 tbsp Garlic paste
  • 2 small green chilies optional
  • 3 medium Tomatoes pureed
  • 1/2 tsp Degi Mirch or Red chili Powder
  • 3/4 tsp Garam Masala
  • 3/4 tsp Coriander powder
  • 1 tbsp kasoori methi
  • 1/2 tsp Salt
  • 1 1/2 tbsp Cream
  • Butter


  • Clean and trim spinach leaves. Wash them thoroughly under cold water.
  • Boil water in a pan. Add spinach rinsed spinach leaves to it and let it boil for 2-3 minutes.
  • After the boiling time is over, use a slotting spoon to remove the spinach leaves from water and immediately plunge it into a large bowl full of ice water.
  • This will stop the cooking process. Remove spinach from water and tightly squeeze out all of the excess water from the spinach leaves. Form a small ball and store it in a Ziploc bag. Freeze for future use.
  • Transfer the blanched spinach to a blender and blend until smooth. Blanched spinach is ready. Set it aside.
  • In a large mixing bowl, combine yogurt (thick hung curd) with red chili powder, coriander powder, kasoori methi, garam masala, salt, and lemon juice. Whisk until combined.
  • Place the chicken cubes in a deep dish. Pour the marinade over the chicken cubes.
  • Rub the marinade all over the chicken cubes making sure it is well coated. Cover and refrigerate for 3-4 hours.
  • After the resting time is over, heat ghee in a heavy-bottomed pan. Add the marinated chicken to the pan.
  • Continue cooking on medium-high heat, frequently stirring until the chicken is cooked. Remove from heat, and set aside.
  • Heat mustard oil in a pan. Mustard oil has a very strong flavor. Therefore, to get rid of that pungent flavor, cook mustard oil to its smoking point and take it off the flame. Let it cool.
  • When ready to make the masala – slightly warm the mustard oil and add whole spices and cumin seeds to the pan.
  • As the seeds start to crackle, add onion and ginger-garlic paste. Mix to combine. Sauté for 3-4 minutes until the oil starts to separate.
  • Stir in the tomato puree. Mix to combine.
  • Stir in all the spices – coriander powder, chili powder, kasoori methi, garam masala, and salt. Mix until combined.
  • Cook the tomatoes for another 3-4 minutes or until the oil separates.
  • Pour in the blanched spinach puree. Stir to combine.
  • Add chicken pieces to the blanched spinach. Cook for another 3-4 minutes on medium-low heat, stirring occasionally.
  • Finally, add the cream. Give it a gentle stir and take it off the flame.
  • Serve hot with warm rotis, naan or white rice.
  • Notes


Calories: 418kcal | Carbohydrates: 24g | Protein: 34g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1006mg | Potassium: 2028mg | Fiber: 9g | Sugar: 6g | Vitamin A: 23758IU | Vitamin C: 85mg | Calcium: 319mg | Iron: 8mg


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