Palak chicken is a deliciously nutritious dish that integrates tender pieces of chicken appetisingly with the vibrant green goodness of spinach. This is one of the most popular dishes in Indian cuisine, especially because of its strong flavours and creamy texture, making it a favourite among both spice lovers and health-conscious eaters. Delicious palak chicken recipe for a hearty meal. Preparing palak chicken involves marinating the chicken in a mixture of yoghurt, spices, turmeric, and cumin, along with garam masala, which softens the meat and infuses it with just the right amount of flavour. While the chicken marinates, fresh spinach is blanched. Once slightly softened, it is pureed into a smooth paste, creating a green sauce that carries its flavour beautifully. In a hot pan, onions, garlic, and ginger are saut ed to form a fragrant base. The marinated chicken is then added and cooked until browned, after which the spinach puree is stirred in. This flavourful recipe of palak chicken is perfect for dinner. The combination ensures that the chicken takes on both the spiced undertones and the earthy depth of the spinach, achieving a delightful harmony. This delicious Palak chicken recipe can be topped with some cream and sprinkled with coriander. You can also pluck some fresh coriander, in case you're growing it in your garden. Served alongside steamed basmati rice or warm naan, it makes a complete meal, balancing protein with greens. Rich in iron and vitamins, palak chicken not only pleases the palate but also provides numerous health benefits. Its vibrant colour and bold flavours make it stand out, ideal for family dinners or special occasions, sure to attract everyone to enjoy this well-prepared, mouth-watering fusion of chicken and spinach.

• 500 gms chicken breast boneless
• 140 gms spinach chopped
• 1/3 cup cooking oil
• 1/2 tsp cumin seeds
• 1 red onion
• 2 tbsp ginger-garlic paste
• 12 cashews
• 1 tomato
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp garam masala powder
• 1 tsp sea salt

• Palak chicken is a delicious dish, combining the richness of the chicken with the vibrant goodness of spinach. The recipe is easy to prepare and full of nutrients, so it is also a great wholesome meal option for the family.
• Aromatic spices combined with creamy textures are going to make palak chicken a favourite on your dinner table.
• Start by collecting the necessary ingredients: 1.1 pounds of boneless, skinless chicken breast or thigh meat; 5 ounces of finely chopped baby spinach; and ⅓ cup of cooking oil.
• Other items you will need are 1/2 teaspoon of cumin seeds, 1 medium red onion sliced very thinly, two tablespoons of ginger-garlic paste, 12 soaked cashews, one medium chopped tomato, along with a palette of spices like one teaspoon of red chilli powder, one teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, ¼ teaspoon of garam masala powder, and one teaspoon of sea salt. For moisture, you will need 1/2 cup of water, or ¾ if you are using an Instant Pot.
• Add oil to a large pan and fry it over medium heat. Once hot, add cumin seeds; allow them to crackle. The aroma of the sizzling of the cumin seeds would fill the air, marking a flavourful base for this dish.
• Add the sliced red onion and fry till it turns golden brown. Carrying out this caramelisation besides bringing sweetness to the dish, further deepens the flavour.
• Once the onions are cooked, add in the ginger-garlic paste and cook for approximately a minute until it loses its raw smell. This is a significant step as the ginger-garlic paste serves as the foundation of the flavour profile for palak chicken.
• Now, it's time for the chopped tomato. Continue to cook until the tomato softens and mixes well with the masala, which takes approximately 3-4 minutes.
• Meanwhile, while the tomato is cooking, you will make cashew paste. Just drain the soaked cashews and blend with water until it makes a silky smooth paste. This rich texture element adds a lot of richness to the dish.
• When the tomato softens, add that cashew paste to the pan and mix very well, allowing those flavours to blend in.
• Add the spices: red chili powder, coriander powder, turmeric powder, and sea salt. Mix the spice mix well. Let it bloom for a minute so that it will release its essential oils and flavours throughout.
• Add the chicken pieces to the pan and let each piece be well coated with this aromatic masala. Over medium heat, cook the chicken pieces till pink is no longer visible. This may take around 5-7 minutes. The preliminary browning will seal the moisture and flavours of the chicken.
• Add the chopped spinach after cooking the chicken. The bright green of this green stuff will make the dish incredibly delightful, contrasting so remarkably well with the deep spices.
• Stir in the chopped spinach into the chicken and masala for it to wilt down for about two minutes. The spinach will release some moisture, making a appetising sauce.
• Add 1/2 cup of water (or ¾ cup in the Instant Pot) to pour in more to make a rich gravy. Seal the lid of the Instant Pot and cook on high pressure for approximately 10 minutes, letting the flavours meld appetisingly. For the stovetop, let the mixture simmer on low heat for another 10-15 minutes.
• As it reaches the end of the cooking, mix in a dusting of garam masala powder; that final whiff of warmth and subtlety does wonders.
• Serve your palak chicken hot, garnished with a sprinkle of fresh coriander over the top. It pairs exquisitely with steamed basmati rice, naan, or roti. It makes for a comforting and nutritious meal whatever the occasion.
• Recipe of palak chicken is that final delight in the combination of tastes and textures which satisfies not only the mouth but also the body. Enjoy making it and relish every moment when you take this healthy dish!