Palak Chicken Curry is a tasty and healthy dish from North India. It is made with chicken, spinach (palak), and special Indian spices. This dish has been cooked in Indian homes for a long time. It is full of flavors and also good for health. Spinach gives it a green color, and the spices make it delicious. People love to eat it with rice or roti. This recipe is simple to make and brings the rich taste of Indian cooking to your kitchen.
Ingredients
| Ingredient | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Chicken Thighs (Boneless & Skinless) | 500g | 1 kg | 2 kg |
| Kashmiri Red Chilies | 2-3 | 4-5 | 8-10 |
| Coriander Seeds | 0.5 tbsp | 1 tbsp | 2 tbsp |
| Fennel Seeds | ⅛ tsp | ¼ tsp | ½ tsp |
| Cumin Seeds | ½ tsp | 1 tsp | 2 tsp |
| Black Peppercorns | 6-7 | 12-15 | 24-30 |
| Cloves | 2 | 4 | 8 |
| Red Chilli Powder | ¼ tsp | ½ tsp | 1 tsp |
| Turmeric Powder | ⅛ tsp | ¼ tsp | ½ tsp |
| Salt | ¼ tsp | ½ tsp | 1 tsp |
| Mustard Oil / Cooking Oil | 2 tbsp | 4 tbsp | 8 tbsp |
| Cinnamon Stick | ½ inch | 1 inch | 2 inch |
| Black Cardamom | ½ | 1 | 2 |
| Bay Leaf | ½ | 1 | 2 |
| Chopped Onion | ½ cup | 1 cup | 2 cup |
| Garlic | 1 clove | 2 cloves | 4 cloves |
| Ginger | ⅛ inch | ¼ inch | ½ inch |
| Tomato Puree / Canned Tomato Sauce | ⅓ cup | ¾ cup | 1.5 cup |
| Fresh Spinach | 5 cup (~6-7 oz) | 10 cup (~12-14 oz) | 20 cup (~24-28 oz) |
| Hot Water (as needed) | 2-3 tbsp | ¼-⅓ cup | ½-⅔ cup |
| Nutmeg (Freshly Grated) | 1 pinch | 2 pinch | 4 pinch |
| Salt | ¼ tsp | ½ tsp | 1 tsp |
| Kasoori Methi (Crushed) | ½ tsp | 1 tsp | 2 tsp |
| Garam Masala | ¼ tsp | ½ tsp | 1 tsp |
| Heavy Cream (Optional) | 1 tbsp | 2 tbsp | 4 tbsp |
How To Make
Marinate the Chicken
- Dry the chicken completely using a paper towel. Place it in a large bowl.
- In a small pan, dry roast the whole spices listed under the spice rub until they become fragrant. Let them cool slightly, then grind them coarsely using a spice grinder or a mortar and pestle.
- Sprinkle the ground spices, salt, red chili powder, and turmeric over the chicken. Mix well so that all the pieces are coated evenly.
- Cover the bowl and let the chicken rest. You can leave it in the fridge for at least 3-4 hours or even up to 2-3 days for better flavor.
Make Spinach Puree
- Remove any thick, tough stems from the spinach.
- Boil water in a pot, then add the spinach. Let it cook for a few minutes until the leaves wilt and stems become soft.
- Using tongs, take out the spinach and transfer it to a blender. Blend into a smooth puree and set it aside.
Prepare Other Ingredients
- Chop the onions.
- Blanch the tomatoes (boil them briefly and remove the skin), then blend to make tomato puree.
- Cut the ginger into thin strips.
- Mince the garlic.
Make the Spinach Chicken Curry
- Heat mustard oil (or any cooking oil) in a heavy-bottomed pot.
- Add whole spices (cinnamon, black cardamom, and bay leaf) and let them sizzle for a few seconds.
- Add the chopped onions and cook until they turn light golden brown. Don’t over-brown them, or it may affect the taste of the curry.
- Add the minced garlic and ginger. Stir and cook for around 45 seconds until it smells fragrant.
- Now, add the marinated chicken. Keep the heat on medium and mix it well with the onions and spices.
- Let the chicken sear for 2-3 minutes without stirring too much. This helps in browning the chicken instead of releasing water. Flip and sear on all sides.
- Add the tomato puree and mix well. Cook for about 2 minutes.
Note: If you are using bone-in chicken, cover the pot after searing and let it cook until it is about 80% done before adding the spinach puree.
Cooking the Spinach & Chicken (Bhunai Process)
- Pour in the spinach puree and stir well to coat the chicken.
- Cook on medium heat for about 8-10 minutes, stirring occasionally. This frying process, called “bhunai,” deepens the flavor and gives the curry a smoky aroma.
- Keep stirring to prevent the spinach from sticking to the bottom. If the sauce becomes too thick, add a splash of hot water to maintain the right consistency, but don’t make it watery.
- Once the chicken is fully cooked, add garam masala, nutmeg, crushed kasoori methi, and 1-2 tablespoons of heavy cream. Mix well.
- Turn off the heat and let the curry rest for 10-15 minutes before serving.
History of Palak Chicken Curry
Roots in Indian Cuisine
Palak Chicken Curry is a delicious and nutritious dish that comes from the heart of North Indian cooking. This dish is a mix of two main ingredients – palak (spinach) and chicken, both of which have been a part of Indian kitchens for centuries. Spinach-based dishes are very common in Indian households, and combining them with meat, like chicken or lamb, is a tradition that has been followed for generations.
The idea of cooking spinach with chicken comes from the Punjabi and Mughlai influences in Indian cuisine. The Mughals, known for their rich and flavorful dishes, introduced the concept of mixing meats with greens. Over time, Punjabi households adopted this technique and made it their own by using local spices and cooking styles. This is how Palak Chicken Curry became a favorite in many Indian homes.
Ancient Influence of Spinach in Cooking
Spinach has been used in Indian cooking for over 2000 years. It is believed to have come to India from Persia, where it was called “aspanakh”. From Persia, spinach traveled through trade routes and became an important ingredient in Indian meals. Because of its high nutritional value, Indian cooks started experimenting with different ways to include it in their daily diet.
Dishes like Palak Paneer (spinach with Indian cheese) and Saag (a mix of greens with spices) were already common in Punjab. With time, people started cooking spinach with chicken, which gave birth to what we now call Palak Chicken Curry.
The Evolution of the Recipe
In the early days, Palak Chicken Curry was cooked using basic spices and hand-pounded masalas. People used traditional cooking methods like slow-cooking in clay pots over wood fires. This method allowed the flavors to develop slowly, making the dish rich and aromatic. The combination of spices like cumin, coriander, black pepper, and cloves with the earthy taste of spinach made this dish stand out.
As time passed, different regions in India started adding their own twist to the recipe. Some used mustard oil for a sharp, bold taste, while others used ghee for a richer, creamier texture. The addition of kasoori methi (dried fenugreek leaves) and garam masala became common in later years, making the dish more flavorful.
Palak Chicken Curry in Modern Times
Today, Palak Chicken Curry is not just popular in India but is loved worldwide. It is found on the menus of many Indian restaurants around the globe. In the West, people have adapted the recipe by using boneless chicken and blending spinach into a smooth puree for a silky texture. Some even add cream or butter to make it taste richer.
With the rise of healthy eating trends, Palak Chicken Curry has gained more popularity because spinach is full of iron, vitamins, and antioxidants, while chicken is a great source of protein. Many fitness lovers and health-conscious people enjoy this dish as it offers both taste and nutrition.
Cultural Significance
Palak Chicken Curry is more than just food; it is a symbol of tradition and home-cooked comfort. In Indian homes, it is often cooked for family gatherings and special occasions. Many people have childhood memories of eating hot, spicy Palak Chicken with steaming rice or fresh roti. The dish carries a sense of nostalgia and warmth, making it a favorite across generations.
Conclusion
Palak Chicken Curry is a perfect blend of history, culture, and health benefits. It represents the rich flavors of Indian cooking and has stood the test of time, evolving with every generation. Whether cooked in a traditional Punjabi home or a modern kitchen, this dish continues to be a favorite for anyone who loves spicy, flavorful, and wholesome food.
FAQ’s
What is Chicken Palak made of?
Chicken Palak is made of chicken, spinach (palak), tomatoes, onions, garlic, ginger, and spices like cumin, coriander, turmeric, and garam masala. Some recipes also use cream or butter for extra richness.
Can we eat palak and chicken together?
Yes, you can eat palak (spinach) and chicken together! It is a healthy and delicious combination. The protein from chicken and vitamins from spinach make it a nutritious meal.
Is Palak Chicken good for health?
Yes, Palak Chicken is very healthy. Spinach is rich in iron, fiber, and vitamins, while chicken provides protein. It is a balanced dish that is good for your body.
Is Palak Curry healthy?
Yes, Palak Curry is very healthy because it is made with fresh spinach, natural spices, and little oil. It is a great option for those looking for a nutritious and tasty meal.
Is Palak Curry spicy?
Palak Curry can be mild or spicy, depending on how much red chili powder or green chilies you add. You can change the spice level to match your taste.
How to make a good curry chicken?
To make a good chicken curry, follow these tips:
- Use fresh ingredients like onions, tomatoes, and garlic.
- Marinate the chicken for better flavor.
- Cook the spices well to release their full aroma.
- Let the curry simmer so the flavors mix well.
Which curry is tasty?
There are many tasty curries, but some of the most popular ones are Butter Chicken, Chicken Tikka Masala, Palak Chicken, and Chicken Korma. The best one depends on your taste!
How to thicken curry?
To thicken curry, you can:
- Cook it longer so the water reduces.
- Add yogurt, cream, or coconut milk.
- Mash some of the vegetables in the curry.
- Use a little cornflour mixed with water.
What is the difference between Palak and Saag?
- Palak means only spinach.
- Saag is a mix of different greens like mustard leaves, fenugreek leaves, and spinach.
What is the secret ingredient for curry?
The secret ingredient for a delicious curry is slow cooking. Also, adding kasoori methi (dried fenugreek leaves), ghee, or a pinch of sugar can make the flavors better.
Why is my chicken curry not tasty?
Your chicken curry may not taste good if:
- The spices are not cooked properly.
- You didn’t marinate the chicken.
- There is too much water, making it bland.
- It needs more salt or spice for balance.
Can we add lemon in chicken curry?
Yes, you can add lemon juice at the end of cooking to give a fresh and tangy flavor. But don’t add it too early, or it may make the curry bitter.
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