By Aditi
January 27, 2026
Palak chicken is lighter, extremely satisfying and perfect for weeknight dinners or lazy weekend meals. This recipe is where comfort food meets bold flavour.
500 g chicken (bone-in or boneless) 250 g spinach (palak), washed 2 tbsp oil or ghee 1 cup onion, finely chopped 1 tbsp ginger-garlic paste 1 tsp cumin seeds 1 tsp coriander powder 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp garam masala 1/2 cup curd, whisked Salt, to taste 2 tbsp fresh cream (optional)
Blanch spinach, then transfer to cold water and blend to make a smooth puree out of it.
In a pan, heat oil and add cumin seeds and onions. Saute until it turns golden, and then add ginger-garlic paste to it until aromatic,
Add turmeric, coriander, and red chilli powder to it and mix everything quickly to avoid burning and make a fragrant masala base.
Add chicken pieces and cook them until the coating covers them evenly.
Lower the heat and add whisked curd slowly, while stirring constantly, then pour in spinach puree and mix until the chicken pieces are well coated.
Simmer on low heat until the chicken turns tender, and the gravy thickens. In the end, add garam masala and cream from the top, and serve hot with roti or rice.