For marinating the chicken:

  • 3 tablespoon curd
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 ½ teaspoon ground and roasted cumin seeds

For preparing the curry:

  • 1 kg chicken bone (thighs and legs skinless) 
  • 700gms spinach leaves 
  • 3 tbsp cooking oil 
  • 4 green cardamom 
  • 2 bay leaves 
  • 1 cinnamon stick 
  • One large onion ( finely chopped )
  • 1 medium ginger 
  • 5 cloves of garlic 
  • 1 red chilli 
  • 1 tablespoon  tomato puree 
  • 1 tablespoon coriander powder 
  • Salt to taste 
  • ½tsp garam masala powder 
  • Chopped coriander and dried kasoori methi for garnish 


  • Add the chicken pieces to a large bowl, and mix all ingredients of marination one by one. Mix well, making sure all pieces are covered. Leave it for 30 minutes.
  • Add the washed spinach to a blender with ½ cup of water and blend until smooth. 
  • In a blender, add the ginger, garlic and peppers with 2-3 tablespoons of water and mix until you get a thick paste. Put it aside. 

  • Heat a saucepan and add the spinach puree. Cook over low heat to remove moisture for 12 to 14 minutes until all moisture has evaporated. Make sure to mix every few minutes.
  • Heat the oil in a thick saucepan. Add cardamom, bay leaves and cinnamon. Fry for 20-30 seconds. Add the onions and sauté over medium heat for 10-12 minutes. Mix well when the color changes, add the ginger, garlic and chili paste. Keep stirring for 2 minutes. Add a drop of water if it sticks to the bottom of the pot.
  • Add the tomato puree and the marinated chicken pieces. Continue to cook for 8-10 minutes.
  • Now lower the heat, add salt and cover the lid. Cook for 15-17 minutes. 
  • Stir in between and cook on low heat for another 5-7 minutes with the lid closed. Turn off the fire. 

Garnish the cooked palak chicken curry with coriander and kasoori methi.