Chicken Palak is a comforting home-style dish made with tender chicken cooked in a spiced onion and tomato base, finished with fresh spinach and spring onions. This recipe highlights simple garden-fresh ingredients and gentle cooking to bring out natural flavors. It pairs well with steamed rice or lentils for a complete family meal.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 500 grams Chicken fillet, washed and chopped
- 2 cups Fresh spinach, roughly chopped
- 3 units Small onions
- 1 cup Spring onions, chopped
- 400 grams Tomatoes, chopped and blended
- 6 cloves Garlic
- 1 inch piece Fresh ginger
- 2 units Green chilies, optional
- 3 tablespoons Cooking oil
- 1 unit Bay leaf
- 2 units Cloves
- 2 units Green cardamom
- 1 unit Black cardamom
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Asafoetida (hing)
- 0.5 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons Fresh coriander leaves, chopped
For Dressing
Nutritional Information
-
Calories
380 kcal -
Fat
18 g -
Carbohydrates
14 g -
Protein
38 g -
Fiber
4 g -
Sugar
6 g -
Sodium
620 mg
Procedure
-
10 minutesMark As Complete
Prepare the base ingredients
Chop the spinach and spring onions and set them aside. Blend the tomatoes until smooth and keep ready. In a chopper or blender, combine the onions, garlic, ginger, and optional chilies, processing them into a coarse paste that will form the flavor base of the dish.
-
5 minutesMark As Complete
Heat oil and temper spices
Heat a wok or deep pan over medium heat and add the oil. Once warm, add the bay leaf, cloves, green cardamom, black cardamom, and cumin seeds, allowing them to roast gently until aromatic. Stir continuously to prevent burning and to release the oils from the whole spices.
-
10 minutesMark As Complete
Cook onion and tomato masala
Add the blended onion mixture to the pan and cook until it softens and turns lightly golden. Stir in the salt, then add the blended tomatoes and cook until the mixture thickens and begins to release oil from the sides. Halfway through, add coriander powder, turmeric, garam masala, and hing, mixing well to combine.
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15 minutesMark As Complete
Add chicken and simmer
Add the chopped chicken to the pan and mix thoroughly so it is coated with the masala. Pour in a little water, reduce the heat to low, cover, and let it simmer gently. Stir occasionally and cook until the chicken is tender and the oil starts to separate on the surface.
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5 minutesMark As Complete
Finish with greens
Uncover the pan and add the chopped spinach and spring onions. Mix well and cook for a few minutes until the greens wilt and blend into the curry. Finish with fresh coriander, then remove from heat and allow the flavors to settle before serving.
