By Akshara
March 26, 2026
Palak chicken is a North Indian preparation that combines leafy greens with meat, reflecting a traditional approach to balanced cooking. Spinach contributes iron and colour, while chicken adds protein and body to the dish. The key lies in cooking the spinach just enough to retain its vibrant colour without developing bitterness.
300 g chicken 2 cups spinach leaves 1 onion chopped 2 tomatoes pureed 3 garlic cloves 1 inch ginger 1 teaspoon cumin seeds 1 teaspoon garam masala ½ teaspoon turmeric 1 teaspoon chilli powder 2 tablespoons oil Salt
Blanch spinach briefly in hot water, then transfer to cold water and blend into a smooth puree.
Heat oil and sauté cumin seeds, onion, garlic and ginger until golden.
Add tomato puree and spices, cooking until the mixture thickens and oil separates slightly.
Add chicken and cook until sealed and partially done.
Add spinach puree and simmer on low heat until chicken is fully cooked and flavours combine.