Palak Chicken

Dive into the rich and flavorful world of Palak Chicken, a luxurious Indian dish that combines tender, bite-sized chicken pieces with a vibrant spinach puree for a nourishing and delicious meal. This hearty recipe is elevated with aromatic spices like cumin, garam masala, and coriander, balanced perfectly with a touch of creamy yogurt and a luscious finish of heavy cream. The spinach, quickly blanched and blended to preserve its natural color and nutrients, creates a velvety, nutrient-packed gravy that pairs beautifully with naan, roti, or steamed basmati rice. Ready in just about an hour, this gluten-free recipe is perfect for weeknight dinners or special occasions, bringing authentic Indian flavors to your table. Make it your go-to for a wholesome, satisfying meal that’s both healthy and indulgent!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g boneless chicken
• 250 g fresh spinach
• 1 large onion
• 2 medium tomato
• 1 tbsp ginger-garlic paste
• 2 to taste green chili
• 100 g yogurt
• 1 tsp cumin seeds
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• 1.5 tsp coriander powder
• 1 tsp garam masala
• 1 to taste salt
• 2 tbsp oil
• 2 tbsp heavy cream

Directions

Step 1

Wash the spinach leaves thoroughly to remove any dirt or grit. Blanch them in boiling water for 2 minutes, then transfer them to a bowl of ice water. Drain and blend to a smooth puree.

Step 2

Cut the boneless chicken into bite-sized cubes. Set aside.

Step 3

Finely chop the onion and tomatoes. Slit the green chilies lengthwise.

Step 4

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 5

Add chopped onions and sauté until they become golden brown.

Step 6

Stir in the ginger-garlic paste and green chilies, sautéing for about 1 minute until the raw smell disappears.

Step 7

Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes turn soft and the oil starts to separate.

Step 8

Mix in the yogurt and cook for another 2 minutes, stirring continuously to avoid curdling.

Step 9

Add the chicken pieces and salt. Cook until the chicken is no longer pink and is about halfway cooked (about 10 minutes).

Step 10

Pour in the spinach puree and mix well. Let it simmer for about 15 minutes on low heat, allowing the chicken to absorb the flavors.

Step 11

Finish by adding garam masala and mixing well. Cook for another 5 minutes until the chicken is fully cooked and the gravy thickens.

Step 12

Stir in the heavy cream and remove from heat. Garnish with a dollop of cream if desired.

Step 13

Serve hot with naan, roti, or basmati rice.

Nutrition Facts

Serving size	(1402.6g)

Amount per serving	% Daily Value*
Calories	1550.7

Total Fat 60.5g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 461mg	0%
Sodium 5380.6mg	0%
Total Carbohydrate 71.2g	0%
Dietary Fiber 15.3g	0%
Total Sugars 38.1g
Protein 173.8g	0%

Vitamin D 73IU	0%
Calcium 626.2mg	0%
Iron 21.5mg	0%
Potassium 2581.6mg	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: 35.7%

Protein: 45.6%

Carbs: 18.7%