Palak Chicken (Saag Wala Chicken) is a delicious Pakistani recipe that’s easy to make and so so delicious. Serve it with some jeera rice, kachumber salad and aloo tikki for a complete meal. It’s also a healthy source of protein and veggies combined.
Palak Chicken (aka spinach and chicken curry) is a simple, everyday, hearty recipe that’s made with simple ingredients and pantry spices. It can be served with both rice and roti. At our home, we like to pair it with steamed white rice and a simple salad. If you’re interested a vegetarian option for palak, then do check this Palak Paneer recipe out…it’s restaurant style…yum!
Ingredients You Need for Palak Chicken
Onion: I like to use red onions for most of my Pakistani and Indian recipes but white onion is great too.
Tomatoes: Puree the tomatoes for a smooth curry.
Chicken: I use bone in chicken, but this recipe can be made with boneless chicken as well.
Ginger Garlic Paste: this is an essential for Pakistani and Indian recipes, and I always have some on hand. Get the recipe here.
Spices: pretty basic spices such as kashmiri lal mirch powder, turmeric powder, dhania powder and zeera powder. I also add whole garam masala: black peppercorns (sabut kali mirch) and whole cloves (sabut lavang).
Spinach: I use frozen chopped spinach for convenience, but you may use fresh spinach leaves as well. If using fresh spinach leaves, then blanch them first and blend before adding to the curry. If you can’t find frozen chopped spinach, then you can use frozen spinach leaves. Just let it thaw completely, and then puree in the blender or with a hand blender.
Dried fenugreek leaves: these are optional, but I think they had a really nice finishing touch to the overall flavour of the palak chicken.
How to Prepare Palak Chicken Curry
Note: For full recipe ingredients and instructions, please scroll down to the recipe card.
Making palak chicken is pretty straightforward.
Start by sautéing the chopped onion, until golden brown.
Add the chicken pieces and cook until it changes color. Add the ginger garlic paste and cook for a few seconds.
Add the spices, then add the tomatoes. Cook until the tomatoes are cooked through.
Add the spinach and a little bit of water, and cook until the spinach is cooked and the chicken is completely cooked. Add dried fenugreek leaves if using.
Serve with rice or roti.
More Pakistani and Indian Recipes
- 3 tablespoons oil or ghee
- 1 small onion chopped finely
- 1 tablespoon ginger garlic paste
- 1 kg chicken bone-in pieces cut into 12 or 14 pieces by the butcher
- 1 teaspoon kashmiri lal mirch powder
- 1/2 teaspoon turmeric powder haldi
- 1/2 teaspoon dhania powder coriander powder
- 1/2 teaspoon zeera powder cumin powder
- 3-4 black peppercorns sabut kali mirch
- 2 whole cloves sabut lavang
- Salt to taste
- 2 medium tomatoes pureed
- 450 grams Frozen spinach
- Water as needed
- 1/2 teaspoon dried fenugreek leaves
- Heat oil in a large pot and add the chopped onion. Fry until golden brown.
- Now add in the chicken pieces and ginger garlic paste. Cook for a few minutes until the chicken changes color.
- Add in the spices, and cook for another 3-4 minutes on medium high flame until you can see the oil coming to surface. You may add a splash of water to prevent the spices from burning.
- Now add the pureed tomatoes and cook for a 1-2 minutes on high flame, while stirring constantly.
- Lower the heat, add a little bit of water and cover the pot with a lid. Cook until the tomato puree is cooked, the chicken is almost cooked through, and the oil has separated from the curry.
- Add the spinach and about 1/2 cup of water (you can adjust the quantity of water as needed). Cook for 7-8 minutes on medium heat until the spinach is cooked and the chicken is fully cooked too.
- Crush dried fenugreek leaves with your hands, and sprinkle on top of the palak chicken. Mix thoroughly and take off heat.
- Serve with steamed rice or naan.