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Palak Chicken

by Sadia Halimah Aziz
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!
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Pakistani/Indian
Servings 5 servings
Calories 340


  • 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!


Keyword chicken, comfort food, dinner