Low Sodium Palak Chicken

Delve into a nourishing and flavor-packed dish with this Low Sodium Palak Chicken recipe—a wholesome twist on the classic Indian favorite. Tender, bite-sized pieces of chicken breast are simmered in a fragrant, spice-infused sauce, perfectly balanced by the creamy richness of fresh spinach puree and low-sodium yogurt. Blanched spinach not only adds vibrant color but also delivers a nutrient boost, while aromatic spices like cumin, turmeric, and garam masala bring depth without relying on excess salt. The recipe is thoughtfully crafted to cater to low-sodium diets without compromising on authentic taste. Easy to prepare in under an hour, this dish is perfect when paired with fluffy rice or warm whole wheat naan for a satisfying and heart-healthy meal.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g Chicken breast, boneless and skinless
• 250 g Fresh spinach leaves
• 100 g Plain low sodium yogurt
• 1 medium Onion, finely chopped
• 1 large Tomato, roughly chopped
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 cup Low sodium chicken stock
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cilantro, chopped
• 0.5 teaspoon Black pepper

Directions

Step 1

Clean the chicken breasts and cut them into bite-sized pieces. Set aside.

Step 2

Blanch the spinach by boiling it in hot water for 2 minutes, then transferring it immediately to a bowl of ice-cold water. Drain and blend into a smooth puree.

Step 3

In a large pan, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 4

Add the chopped onion and sauté until they turn golden brown.

Step 5

Mix in the ginger paste and garlic paste, cooking for another minute until fragrant.

Step 6

Stir in the chopped tomato, turmeric powder, coriander powder, and cook until the tomato softens and the oil begins to separate from the masala.

Step 7

Add the chicken pieces to the pan, mixing well to coat them with the spice mixture. Cook for about 5-7 minutes, until the chicken is lightly browned.

Step 8

Pour in the low sodium chicken stock, cover the pan, and let the chicken simmer on low heat for about 10-15 minutes or until fully cooked.

Step 9

Add the spinach puree and plain yogurt to the pan, stirring well to combine. Simmer uncovered for another 5 minutes.

Step 10

Sprinkle garam masala and half of the lemon juice into the pan, adjusting the flavor as needed with black pepper.

Step 11

Garnish with fresh cilantro and the remaining lemon juice. Serve hot with rice or low-sodium whole wheat naan.

Nutrition Facts

Serving size	(1443.6g)

Amount per serving	% Daily Value*
Calories	1349.6

Total Fat 50.8g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 431.7mg	0%
Sodium 1071.4mg	0%
Total Carbohydrate 43.2g	0%
Dietary Fiber 12.3g	0%
Total Sugars 14.0g
Protein 175.1g	0%

Vitamin D 118.3IU	0%
Calcium 614.3mg	0%
Iron 15.7mg	0%
Potassium 3777.3mg	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: 34.4%

Protein: 52.6%

Carbs: 13.0%