Indian · serves 2

Palak Chicken

Spinach gravy with chicken instead of paneer. Same comfort, more protein.

45 min Some work Non-vegetarian

Ingredients

  • 600g boneless chicken
  • 600g spinach
  • 2 onions
  • 2 green chillies
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 cup cream
  • 4 tbsp oil

Method

  1. Blanch the spinach 2 minutes, then straight into cold water. Blend coarsely with the green chillies.
  2. Onions till golden, ginger-garlic paste.
  3. Tomatoes and coriander powder, cook till thick.
  4. Chicken seared 8 minutes, then 1 cup water, covered 15 minutes till cooked.
  5. Spinach puree in for the last 6 minutes only — long cooking turns it grey.
  6. Garam masala and cream. Roti or rice.

Questions people ask about Palak Chicken

How long does Palak Chicken take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Palak Chicken?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Palak Chicken ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Palak Chicken vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Palak Chicken?

Roti or rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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