By Shreya Sarpal
March 7, 2026
Juicy chicken pieces simmered in a smooth palak gravy create a vibrant, flavourful dish where garlic, spices, and fresh spinach come together for a rich yet balanced curry.
500 g chicken curry cut 3 cups spinach leaves 2 tbsp oil 1 chopped onion 1 tsp ginger-garlic paste 2 chopped green chillies ½ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala ½ cup yoghurt Salt to taste 2 tbsp fresh cream
Blanch spinach in hot water for 1 minute, cool, and blend into a smooth puree.
Heat oil, saute onion till golden, then add ginger-garlic paste and green chillies.
Add chicken, turmeric, coriander powder, and salt; cook till lightly browned.
Stir in yoghurt and spinach puree, cover, and cook until chicken is tender.
Finish with garam masala and cream; simmer briefly before serving.