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Palak Chicken is a recipe that serves both protein and greens on a single dish, rather enhancing the flavors of both from the same old boring taste and texture. Many regions in this country also call it ‘Saag Wala Chicken’, saag referring to all leafy green food.

It is a classic Indian curry where chicken is cooked with fresh spinach puree and spices. Palak Chicken is a fabulous combination of flavor and nutrition.

Palak is a Hindi word for ‘Spinach’, and Palak Chicken is a dish that authentically belongs to Punjab. Although there is no legal transcript for that. Therefore, most regions have their own version of this dish.

For example, where Punjabis add a little bit of Sarso ka saag (Mustard leaves) along with spinach, there, some places add a few coriander leaves to the spinach puree and garnish with mint leaves. Same way, many kitchens have many variants yet to discover.

In the Palak chicken recipe, when we hear the word ‘Spinach’, the cartoon character ‘Popeye’ immediately comes to our mind. It is because he became a pioneer for everyone to learn how nutritious Spinach is.

Scientifically proven, spinach contains several other vitamins and minerals, including potassium, magnesium, and vitamins B6, B9, and E. Spinach is an extremely nutrient-rich vegetable with the goodness of vitamin C, vitamin K, folic acid, iron, and calcium.

It is highly beneficial in the prevention of Cancer, keeps Oxidative stress at bay, improves eye health, controls blood pressure, etc.

Chicken on the other hand is a protein-packed meal and contains zero carbs as it is lean meat. It helps keep our bones strong, helps build muscle, and also boosts our immunity.

It is best paired with Jeera rice or Butter Naan. Although it can be eaten with plain pulao or choice of bread.

Some FAQ’s on Palak Chicken

Can I make it with only Palak or do I need to add a different leaf variant to it?

Follow the recipe below. And yes it can be made with only palak, but if you like having a different mild flavor to contemplate, feel free to add a leafy variant of your choice. I prefer a hint of coriander and mint paste.

Palak Chicken Recipe

Recipe by Pinky ShonaCourse: MainCuisine: IndianDifficulty: Medium


Prep time


Cooking time



Palak Chicken is a recipe that serves both protein and greens on a single dish, rather enhancing the flavors of both from the same old boring taste and texture.


  • Chicken- 500 gms

  • Palak (spinach)- 1 bunch

  • Chopped onion- 1 large

  • Chopped tomato- 1 large

  • Ginger garlic paste- 2 tbsp

  • Turmeric powder- 1 tsp

  • Red chilli powder- 1 tbsp

  • Chicken masala powder- 1 tbsp

  • Garam masala powder- 1 tsp

  • Refined oil- 4 tbsp

  • Salt as per need


  • First heat a kadhai with water, when water starts boiling add palak into the water. Then let it boil for 3 to 4 minutes. After that drain the water and keep the palak aside and let it be cool.Palak Chicken Step 1
  • Now in a mixer jar add the boiled palak and make a smooth paste.Palak Chicken Step 2
  • Then heat oil in a kadhai, when oil becomes hot add chopped onion and fry it till it looks golden brown.Palak Chicken Step 3
  • Now add chopped tomato into it and fry it till tomato will be mashy.Palak Chicken Step 4
  • After that add ginger garlic paste into them and fry it. Now add turmeric powder, red chili powder, chicken masala powder, and garam masala powder into them and fry it till the raw smell of ginger garlic will go away.Palak Chicken Step 5
  • Then add the washed chicken into the masala and mix it gently and fry it till chicken will be half done. Cover the lid and check in between.Palak Chicken Step 6
  • Now add the palak paste into the chicken, mix gently and cook again for sometime. Add salt as per need into the chicken.Palak Chicken Step 7
  • After chicken done properly, switch off the flame. Now palak chicken is ready to serve hot with rice, roti or chapati. Palak Chicken Step 8


  • Do not grind the puree into a fine paste but keep it a little chunky, it will bring a better texture to the dish.
  • Make sure the chicken is 80% cooked before adding the spinach puree. As the puree is blanched before turning it into a paste, it is likely to be cooked enough already. Hence, adding it before-hand might overcook the spinach and ruin the texture of the recipe.
  • Add some butter and fresh cream for that extra glaze.
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