By Rajlakshmi
January 21, 2026
Palak chicken curry is a main course enjoyed all over North India. If you’re looking for a way to infuse greens in your meals, here is how to make this dish at home.
3 tablespoon curd 1 teaspoon turmeric powder 1 teaspoon chilli powder 1 ½ teaspoon ground and roasted cumin seeds 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, for garnish Dried kasoori methi, for garnish
Add the chicken pieces to a large bowl. Mix curd, turmeric powder, chilli powder and roasted cumin powder for marination. Leave it for 30 minutes.
Add washed spinach to a blender with water and blend until smooth. Separately, make the ginger, garlic and pepper paste. Mix until thick. Put it aside.
Heat a saucepan and add the spinach puree. Cook over low heat until all moisture has evaporated.
Add cardamom, bay leaves and cinnamon. Fry for 20-30 seconds. Add onions and sauté over medium heat for 10-12 minutes. Add the ginger-garlic paste.
Keep stirring. Add the tomato puree and marinated chicken pieces. Continue to cook for 8-10 minutes.
Lower the heat, add salt and cover the lid. Cook for 15-17 minutes. Stir in between with the lid closed. Turn off the fire.
Garnish the cooked palak chicken curry with coriander and kasoori methi.