This palak chicken or spinach chicken recipe is made with tender pieces of chicken and spinach simmer in an onion-tomato masala. This fantastic combination of spinach, chicken, and aromatic spices bursts with flavour. Serve with homemade chapatti for a quick and easy dinner. Busy weeknights just got better!
Chicken palak is a classic Pakistan dish made with chicken and chopped spinach. With this spinach curry recipe, you can make a chicken saag that is healthy and nutritious without comprising on flavour. Packed with spices, onions and the most ingredient, spinach, this saag recipe is perfect for all those curry nights.
This traditional palak chicken recipe is authentic and sure to impress all your family and friends. The heat of the spices in this saag curry recipe combined with the spinach gravy and tender chicken to help you bring the takeout home.
- 50 ml Vegetable Oil
- 500 g Spinach/Palak finely chopped
- 400 g Chicken
- 1 tsp Chilli Flakes
- 1 tsp Cumin Seeds/Jeera
- 3 Garlic Cloves/Lehsan crushed
- 2 Onions/Pyaz finely diced
- 2 Tomatoes chopped
- 1 tsp Salt/Namak
- 1 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Turmeric Powder/Haldi
- ½ tsp Coriander Powder/Dhaniyaa Powder
- 1 tsp Dried Fenugreek Leaves/Methi
- 1 Jalapeño Chilli sliced
- Coriander/Dhaniyaa finely chopped
In a large pot heat up the vegetable oil on medium heat until hot
Add the chilli flakes and cumin seeds then sauté for 1 minute until fragrant – be careful not to burn the seeds
Add the crushed garlic cloves then sauté for a further minute
Add the finely diced onions and salt then cook for 4-5 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
Add the chopped tomatoes then cook for 3-4 minutes, stirring occasionally, until the tomatoes soften
As the tomatoes are cooking finely chop the spinach then add into the pan before covering and cooking for 5-7 minutes
Add the chilli powder, turmeric powder, coriander powder and the dried fenugreek leaves then cook the spices for 6-8 minutes adding a few tablespoons of water to prevent the spices from burning
Add the chicken into the pan and gently mix the spices into the chicken before covering with a lid and cooking for 15-20 minutes until the chicken has almost cooked through
Add the finely chopped green chili and cook for another 3-4 minutes
Add the chopped coriander then cook for 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing andthe oil has formed a thin layer on top
Your chicken palak is ready!