recipe chicken palak
The Best recipe chicken palak
Okay, so let me tell you why this Chicken Palak recipe is my go-to. I’ve been cooking since I was a kid, and nothing beats the simple joy of making a meal that’s both comforting and packed with flavor. Chicken palak isn’t just a dish—it’s a hug in a bowl. The rich, earthy spinach gives it that deep, satisfying taste, and the tender chicken soaks up every bit of it. My kids have always loved it because it’s not too spicy, but still feels special. It’s that kind of dish that makes you want to serve it again and again, whether it’s for a weeknight dinner or a little family gathering.
I love this recipe because it’s so versatile. You can make it ahead and reheat it, so it’s perfect for meal prep. Plus, the spinach is loaded with iron and vitamins, and the chicken adds lean protein. It’s hearty enough for a big family meal but still light enough to feel fresh. My husband says it’s the only dish he’ll eat when we’re in a rush, and my kids swear by it after school—it’s that kind of simple, nourishing food that doesn’t feel like a chore. And honestly? It’s one of those recipes that feels like a labor of love, even if it’s not overly complicated. It’s the kind of meal that makes you feel good inside, and that’s what matters most.
Recipe Chicken Palak
A flavorful and aromatic Indian dish featuring tender chicken in a creamy spinach (palak) sauce, paired with soft, spiced lentil dumplings. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp cumin seeds
- 1/2 cup yogurt
- 2 cups fresh spinach (chopped)
- 1 large onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 cup heavy cream (or coconut milk for a lighter option)
- Salt to taste
- 1 cup moong dal (split yellow lentils)
- 1/2 cup rice (soaked and mashed)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/4 tsp asafoetida (hing)
- 1/4 cup water
👨🍳Directions
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1 For the Lentil Dumplings: Cook moong dal in a pressure cooker with 1 cup water until soft. Mash the cooked dal with rice, turmeric, red chili powder, cumin seeds, coriander powder, hing, and water to form a smooth paste. Mix well and let it rest for 10 minutes.
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2 For the Chicken: Cut chicken into bite-sized pieces. In a bowl, mix chicken with ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, cumin seeds, and yogurt. Marinate for at least 15 minutes.
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3 For the Palak Sauce: Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for 1 minute. Add tomato puree and cook until it thickens. Add turmeric, garam masala, salt, and chopped spinach. Cook until spinach is wilted. Blend with a little water if needed to make a smooth sauce. Stir in heavy cream.
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4 Cook the chicken in a separate pan with a little oil until it is fully cooked and slightly charred. Set aside.
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5 For the Dumplings: Divide the lentil paste into small balls (about 1 tbsp each). Roll them into small dumplings. Boil water in a pot and add dumplings. Cook for 5-7 minutes until they float to the top. Drain and set aside.
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6 Combine the chicken with the palak sauce in the same pan. Simmer for 5-7 minutes to blend flavors. Serve the chicken palak with the boiled lentil dumplings.
🔧Equipment
- Large pot
- Pressure cooker (optional)
- Blender
- Frying pan
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Recipe Chicken Palak Works
This recipe for chicken palak is always a go-to for me because it’s simple yet packed with flavor, making it perfect for any gathering—whether it’s a casual weeknight meal or a bigger family dinner. The fresh spinach and tender chicken blend seamlessly, and it keeps well for days, so you can prep ahead without stress. Plus, it’s hearty enough to satisfy everyone’s appetite while still feeling light and healthy, which is why it’s a staple at our holiday meals.
❓ Frequently Asked Questions About Chicken Palak
What is the key difference between traditional Indian chicken palak and store-bought versions?
Traditional Indian chicken palak is made from scratch using fresh spinach, homemade chicken stock, and aromatic spices like cumin, coriander, turmeric, and garam masala. Store-bought versions often contain pre-made sauces, artificial flavors, or preservatives, and may lack the depth of flavor and texture that homemade versions provide.
Why does my palak chicken sometimes turn out too watery?
A watery texture can happen if the chicken isn’t cooked properly or if the spinach isn’t drained well. To avoid this, simmer the chicken and spinach until the liquid reduces naturally (about 15-20 minutes). Strain the mixture through a fine-mesh sieve to remove excess water, then simmer again for a few minutes to thicken. You can also add a little ghee or coconut milk for richness.
Can I use frozen spinach instead of fresh in this recipe?
Yes, you can use frozen spinach, but it’s best to thaw and drain it thoroughly to remove excess water. Frozen spinach can sometimes make the dish slightly more watery, so you may need to simmer longer or strain the mixture afterward. If possible, using fresh spinach gives the best texture and flavor.
What are the best cuts of chicken to use for palak chicken?
The best cuts for palak chicken are bone-in, skin-on pieces like thighs, drumsticks, or legs, as they stay juicier and absorb more flavor. Chicken breast can work but may dry out faster, so it’s best to use it in smaller pieces or add it toward the end of cooking. Avoid pre-cooked or canned chicken to ensure the best taste and texture.
How can I make palak chicken spicier or more aromatic without overpowering the dish?
To enhance spiciness and aroma without overpowering, start with a small amount of red chili powder or green chilies and gradually increase. Use fresh ginger and garlic for depth, and add a pinch of black pepper and cayenne powder for extra heat. Garam masala and a dash of Kashmiri red chili powder can also add warmth without bitterness.
