Palak Chicken | How to make Palak Chicken

By Aayushi Manish  |  4th Mar 2016  |  
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  • Palak Chicken, How to make Palak Chicken
Palak Chickenby Aayushi Manish
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About Palak Chicken Recipe

Chicken cooked in a spinach puree.

Palak Chicken is a delicious dish which is liked by people of all age groups. Palak Chicken by Aayushi Manish has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Palak Chicken at many restaurants and you can also prepare this at home. This authentic and mouthwatering Palak Chicken takes few minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Palak Chicken is a good option for you. The flavour of Palak Chicken is tempting and you will enjoy each bite of this. Try this Palak Chicken on weekends and impress your family and friends. You can comment and rate the Palak Chicken recipe on the page below.

Palak Chicken

Ingredients to make Palak Chicken

  • chicken:- 500 gms
  • spinach 1 bunch
  • onion 1 cup (chopped)
  • coriander leaves 1 bunch
  • tomato 1 (finely chopped)
  • bay leaves 1
  • mustard Oil 2 tbsp (any oil of your choice)
  • fennel seeds 1 tsp
  • coriander powder 1 tsp
  • Kasoori methi 1 tsp
  • Whole Dry red chilli 1
  • salt to Taste
  • ginger and garlic paste 1 and 1/2 tsp
  • To marinate: curd 1 tbsp
  • turmeric powder 1 tsp
  • salt a pinch
  • red chilli powder 1 tsp (as per taste)
  • To Grind : Green Chilies 2, Garlic 2-3, ginger "1"
  • cinnamon 1
  • Green cardamom 2-3
  • cloves 2

How to make Palak Chicken

  1. Clean, wash and drain the chicken. Take the chicken in a bowl and add the marination ingredients [Curd, Red chilli powder, Turmeric powder, Salt]. Leave it for 30 mins so that the chicken absorbs the marination ingredients.
  2. Grind all the ingredients [Green Chilies ,Garlic, Ginger, Cinnamon, Green Cardamom ,Cloves] into a smooth paste.
  3. Boil the spinach and once it's cooked fully drain the water and grind them with coriander leaves into a smooth paste.
  4. Now heat oil in a pan/kadhai and add bay leaves, fennel seeds and whole red chilli, next add the chopped onions and fry them till it becomes golden brown in colour.
  5. After that add the ground paste and fry them till the raw smell goes off. Now add the chopped tomato and fry them for 3-4 minutes in a medium heat or until it becomes mushy. Now we will add the marinated chicken and fry them for 3-4 minutes.
  6. Then add coriander powder, kasoori methi and some salt. Add 1/4 cup of water (we will add the water quantity according to the consistency gravy we like) and close it with a lid, let the mixture boil until the chicken is fully cooked and tender.
  7. Once the chicken is tender add the spinach puree and let it cook for another 4-5 minutes on a medium heat. Now our Palak chicken is ready to be served!

My Tip:

If you want a pure green color of palak, don't add turmeric and avoid cooking in mustard oil.

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