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Palak Chicken By Lucky Singh

Recipe for palak chicken


- 500g bone-in chicken pieces

- 2 cups spinach (palak), washed and roughly chopped

- 1 onion, finely chopped

- 2 tomatoes, finely chopped

- 2 green chilies, finely chopped (adjust to taste)

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust to taste)

- 1 teaspoon Kashmiri basar masala

- 1 teaspoon garam masala

- Salt to taste

- 2 tablespoons oil or ghee

- Fresh coriander leaves for garnish


1. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until they turn golden brown.

3. Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

4. Add chopped tomatoes and cook until they turn mushy and oil separates from the masala.

5. Add turmeric powder, red chili powder, Kashmiri basar masala, and salt. Mix well.

6. Add the chopped spinach (palak) to the pan and cook until it wilts down.

7. Turn off the heat and let the mixture cool down slightly.

8. Once cooled, transfer the mixture to a blender and blend until smooth to make the spinach puree.

9. Return the blended spinach mixture back to the pan.

10. Add the chicken pieces to the pan and mix well with the spinach gravy.

11. Cover the pan and cook on low to medium heat until the chicken is tender and cooked through, stirring occasionally. This usually takes about 20-25 minutes.

12. Once the chicken is cooked, sprinkle garam masala over it and give it a final stir.

Add some single cream 2 - 3 tablespoons

13. Garnish with fresh coriander leaves and serve hot with rice or roti.


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