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Palak Chicken served in a red bowl, along with cucumbers and pita bread

Palak Chicken

Palak Chicken (Chicken and Spinach Curry) is a delicious Pakistani recipe that’s easy to make and so so delicious. Serve it with some jeera rice and kachumber salad. It’s also a healthy source of protein and veggies combined.
Course Main Course
Cuisine Pakistani/Indian
Prep Time 1 hour
Servings 6
Calories 344kcal


  • 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.


Calories: 344kcal