Dairy-Free Palak Chicken

Indulge in the wholesome goodness of Dairy-Free Palak Chicken, a vibrant twist on the classic Indian dish. This recipe combines tender, bite-sized pieces of chicken simmered in a luscious spinach puree, seasoned with a medley of aromatic spices like cumin, turmeric, and garam masala. The rich, creamy texture is achieved without a drop of dairy, making it perfect for those seeking a healthier or lactose-free alternative. Fresh spinach leaves are blanched, blended, and infused with flavors from garlic, ginger, and green chilies, creating a nutrient-packed base that pairs beautifully with steamed rice or gluten-free naan. Quick to prepare in under an hour, it’s a satisfying, hearty meal that doesn’t compromise on taste or dietary needs. Perfect for weeknight dinners or special occasions!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 250 grams Fresh spinach leaves
• 3 tablespoons Vegetable oil
• 1 medium, finely chopped Onion
• 3 finely chopped Garlic cloves
• 1 inch, finely chopped Ginger
• 2 finely chopped Green chilies
• 1 medium, finely chopped Tomato
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon (or to taste) Salt
• 0.5 cup Water
• 1 tablespoon Lemon juice
• 2 tablespoons, chopped Fresh coriander leaves

Directions

Step 1

Wash the spinach thoroughly under running water. Blanch the spinach leaves in boiling water for 2-3 minutes. Drain and rinse with cold water. Blend the blanched spinach into a smooth puree and set aside.

Step 2

Cut the chicken breast into bite-sized pieces and set aside.

Step 3

Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until it turns golden brown.

Step 4

Add the chopped garlic, ginger, and green chilies to the pan. Sauté for another 2-3 minutes, until fragrant.

Step 5

Add the chopped tomato to the pan and cook until it softens, about 4-5 minutes.

Step 6

Stir in the spices: coriander powder, cumin powder, turmeric powder, and salt. Cook for an additional 2 minutes.

Step 7

Increase the heat to medium-high and add the chicken pieces. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

Step 8

Pour in the spinach puree and stir well to combine. Add half a cup of water and bring the mixture to a simmer. Reduce the heat to low and cover the pan. Let it cook for 20-25 minutes or until the chicken is cooked through and tender.

Step 9

Add garam masala and lemon juice to the pan. Stir well and cook for an additional 2-3 minutes.

Step 10

Garnish with fresh coriander leaves before serving. Serve hot with rice or dairy-free naan.

Nutrition Facts

Serving size	(1268.5g)

Amount per serving	% Daily Value*
Calories	1296.2

Total Fat 60.0g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 27.7g
Cholesterol 430mg	0%
Sodium 5400.2mg	0%
Total Carbohydrate 48.8g	0%
Dietary Fiber 12.6g	0%
Total Sugars 20.3g
Protein 153.3g	0%

Vitamin D 0IU	0%
Calcium 443.9mg	0%
Iron 14.4mg	0%
Potassium 3621.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 45.5%

Carbs: 14.5%