Palak Murgh Spinach Chicken Curry Recipe

I’m super excited to share my take on this spinach chicken curry because even though it got kinda messy and I almost overcooked the onions, the flavor explosion from those spices and creamy touch totally made it all worth it.

I love making palak murgh cause its rich in proteins and vitamins. I use chicken pieces, fresh spinach, onions, tomatoes, garlic, ginger and green chillies to create a nutrient packed dish that tastes great.

I think its a healthy option that fuels your body.

Ingredients

• Chicken pieces: Rich in protein, tender meat that makes the dish hearty and satisfying.
• Fresh spinach leaves: Fiber, vitamins and iron, lending a vibrant, fresh flavor with earthiness.
• Onions: Provide natural sweetness and nutrients; essential for building rich, layered flavors.
• Tomatoes: Sour and sweet balance, bright acidity that cuts through spices and lifts the sauce.
• Garlic and ginger: Strong pair that boosts aroma and helps digestion with a zesty kick.
• Spices like cumin, turmeric and red chilli: Offer antioxidants and warming notes for a deep flavor.

Ingredient Quantities

• Chicken pieces (bone in or boneless) – 1 kg
• Fresh spinach leaves (palak) – 500 g
• Onions, chopped – 2 medium
• Tomatos, chopped – 2 medium
• Garlic cloves, minced – 5
• Fresh ginger, grated (about a 1 inch piece) – 1
• Green chillies, slit – 2
• Cumin seeds – 1 tsp
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1/2 tsp
• Salt – to taste
• Cooking oil – 2 to 3 tbsp
• Water – about 1/2 cup (or as needed)
• Heavy cream (optional for extra creaminess) – 2 tbsp
• Fresh coriander leaves (for garnish) – a small handful

How to Make this

1. First, wash the chicken and pat it dry. Meanwhile, blanch the spinach in boiling water for about 2 minutes, drain it then puree it in a blender until smooth.

2. Heat 2 to 3 tbsp of oil in a large pan and add the cumin seeds; let them sizzle for a few seconds.

3. Toss in the chopped onions and cook until they turn a light golden colour, then add the minced garlic, grated ginger and slit green chillies. Stir well for a minute.

4. Add the chicken pieces to the pan along with turmeric powder, red chilli powder, and coriander powder. Mix everything well so the spices evenly coat the chicken.

5. Now add the chopped tomatoes and a pinch of salt. Cook until the tomatoes break down and mix well with the spices.

6. Pour in about 1/2 cup of water (or as needed) then cover the pan and let it simmer for 20 minutes or until the chicken is almost fully cooked.

7. Stir in the spinach puree and let it blend with the chicken gravy, cooking for another 5 to 7 minutes so all the flavors come together.

8. If you like a creamier curry, add 2 tbsp heavy cream now then sprinkle in the garam masala and mix well.

9. Let the curry simmer for a final 2 minutes, checking the salt and adjusting as needed.

10. Finally, garnish with fresh coriander leaves and serve hot with your favorite rice or naan. Enjoy!

Equipment Needed

1. Large bowl for washing the chicken
2. Cutting board
3. Sharp knife
4. Medium pot for blanching the spinach
5. Colander for draining the spinach
6. Blender for pureeing the spinach
7. Large pan with a lid for cooking the curry
8. Measuring spoons for the spices
9. Measuring cup for the water and oil
10. Wooden spatula or stirring spoon for mixing the ingredients

FAQ

• Q: Can i use boneless chicken if i dont have bone in?
  
  A: Yes you can use either boneless or bone in. Bone in adds more flavor but boneless works fine if thats what you got.
• Q: Do i have to use fresh spinach?
  
  A: Fresh spinach is best for taste but if you only have frozen spinach, defrost it and squeeze out extra water before using.
• Q: Is it possible to make this dish less spicy?
  
  A: Sure, you can reduce the green chillies and red chilli powder if you dont like it too hot.
• Q: Can i add heavy cream to the curry?
  
  A: Yes you can add 2 tbsp heavy cream for extra creaminess but its totally optional if you want a lighter version.
• Q: How long can i store the leftovers?
  
  A: You can store this dish in an airtight container in the fridge for up to 2 days then reheat it well before eating.

Palak Murgh Spinach Chicken Curry Recipe Substitutions and Variations

• Instead of chicken pieces, you can use turkey pieces or even paneer for a veg twist if you want.
• If you don’t have heavy cream, try using full-fat coconut milk or even a dollop of yogurt for creaminess.
• If fresh spinach leaves are not available, frozen spinach works pretty good – just thaw and drain well.
• For fresh ginger, you can use ginger paste, though fresh works best for that extra zing.

Pro Tips

1. When blanching the spinach, don’t overdo it – a quick 2 minute dip in boiling water is enough. Overcooked greens lose that vibrant color and taste all too easily, so keep an eye on it.
2. Make sure the oil is hot enough before dropping in the cumin seeds. You want them sizzling gently not smoking, cause burnt spices will ruin the flavor, trust me.
3. If you’re using bone-in chicken, remember it might need a little extra simmering time for all that flavor to get fully absorbed into the meat. So check and cook a bit longer if needed.
4. Stir in the heavy cream right at the end of cooking. Adding it too early can cause it to curdle or lose its creamy texture, and you’ll end up with a runny curry.
5. Always taste while you cook and adjust the salt and spices gradually. It’s way easier to add more if needed than trying to fix an overly salty or spicy dish later.