Pakistani palak chicken is a warmly spiced chicken curry cooked with spinach, tomatoes, ginger, garlic, and green chili. The spinach is blended into the sauce for a smooth, savory gravy that clings to tender chicken; Pakistani home-style versions vary in their spices and texture, and this one is made for serving with rice or flatbread.
Ingredients
- 1½ lb boneless, skinless chicken thighs, cut into roughly 1½-inch pieces (680 g)
- 1 lb fresh spinach, washed well and thick stems removed (450 g)
- 3 tbsp neutral cooking oil, such as canola or sunflower oil (45 ml)
- 1 large yellow onion, finely chopped (about 1 cup or 220 g)
- 2 medium ripe tomatoes, chopped (about 2 cups or 300 g)
- 1 tbsp ginger-garlic paste (15 g); or use 1½ tsp finely grated ginger (8 g) and 1½ tsp minced garlic (7 g)
- 1 green chili, finely chopped (about 5 g); use 2 for more heat
- 1 tsp cumin seeds (2 g)
- 2 tsp ground coriander (4 g)
- 1 tsp ground cumin (2 g)
- ½ tsp ground turmeric (about 1.5 g)
- ½ tsp Kashmiri chili powder or mild paprika (about 1 g); use cayenne for a hotter curry
- 1 tsp fine salt (about 6 g), plus more to taste
- ½ cup water (120 ml), plus a little more if needed
- 1 tsp garam masala (2 g)
- ¼ cup chopped fresh cilantro (about 10 g)
- 1 tbsp lemon juice (15 ml)
Fresh spinach gives the gravy a clean, vegetal flavor. If fresh spinach is unavailable, use 10 oz (285 g) frozen chopped spinach, thawed and squeezed lightly; it will make a slightly denser, less fresh-tasting sauce. Kashmiri chili powder is valued for color and gentle warmth. Mild paprika is a convenient substitute, while cayenne is hotter, so add it sparingly. The ginger-garlic paste can be replaced with the separate fresh ginger and garlic amounts listed above.
Instructions
- Prepare the ingredients. Pat the chicken dry and cut it into evenly sized pieces so they cook at about the same rate. Wash the spinach thoroughly, since grit can cling to the leaves, and drain it. Chop the onion, tomatoes, chili, and cilantro before heating the pot. This hands-on preparation takes about 25 minutes, depending on how quickly the spinach needs washing and trimming.
- Soften the onion. Heat the oil in a heavy, wide pot or Dutch oven over medium heat. Add the chopped onion and cook for 9 minutes, stirring often. Aim for soft, lightly golden onion rather than very dark brown; scorching it can make the finished spinach gravy taste bitter. If it starts catching before it softens, lower the heat a little and stir in a teaspoon of water.
- Toast the aromatics and spices. Stir in the cumin seeds, ginger-garlic paste, and green chili. Cook for 1 minute, stirring constantly, until fragrant. Add the ground coriander, ground cumin, turmeric, chili powder, and salt. Stir briefly to coat the onion. Keep the spices moving and do not let the paste or powdered spices stick and burn.
- Cook down the tomatoes. Add the chopped tomatoes and cook for 7 minutes, stirring and pressing them against the side of the pot as they soften. The mixture should become thick and jammy, with the oil beginning to show around the edges. If the tomatoes are especially firm or the pot looks dry, add a tablespoon of water and continue cooking until the tomato pieces have mostly collapsed.
- Brown and simmer the chicken. Add the chicken and stir to coat every piece in the spiced tomato mixture. Cook for 6 minutes, turning the pieces so their surfaces lose their raw appearance. Pour in the ½ cup water, bring it to a gentle simmer, then cover the pot and cook for 17 minutes over low to medium-low heat. Stir once halfway through. Check the thickest chicken pieces with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, cover and continue cooking, checking again.
- Wilt the spinach. Use a slotted spoon to transfer the cooked chicken to a clean plate, leaving the sauce in the pot. Add the spinach in batches, turning it into the hot sauce as each batch wilts. Cook for about 4 minutes, stirring, until all the leaves have collapsed and are tender. If using thawed frozen spinach instead, stir it in and heat until hot throughout; it needs less time to wilt.
- Blend the gravy. Remove the pot from the heat and blend the spinach mixture until as smooth as you like, about 1 minute with an immersion blender. For a countertop blender, let the mixture cool slightly, blend in batches, and follow the blender maker’s instructions for hot liquids; never seal a blender jar full of steaming sauce. Return the blended gravy to the pot. If it seems too thick, add water a tablespoon at a time.
- Finish the curry. Return the chicken and any juices on the plate to the pot. Stir in the garam masala and simmer gently, uncovered, for 5 minutes so the flavors come together. Stir in the cilantro and lemon juice, taste, and adjust salt or lemon as needed. The sauce should coat the chicken but still be loose enough to spoon over rice. Serve hot.
Tips
- Wash spinach carefully. Swish leaves in a large bowl of cold water, lift them out rather than pouring the gritty water over them, and repeat if you see sand at the bottom. Drying is not essential because a little water clinging to the leaves helps them wilt, but drain them well so the gravy does not become watery.
- Keep the heat moderate. Onion and spices build the base of the curry, but burnt aromatics can make the whole pot taste harsh. Lower the heat if the ginger-garlic paste browns too quickly. Let the tomatoes soften before adding the chicken so the spices have time to mellow into the sauce.
- Choose your spinach texture. Blend just until smooth for a silky gravy, or pulse briefly for a more rustic sauce with flecks of spinach. If you do not have a blender, chop the cooked spinach very finely and mash it into the sauce; the curry will be more textured, but still flavorful.
- Adjust the heat at the end. Chili strength varies, so begin with one mild green chili and the listed chili powder. Add extra chili only after tasting. Lemon juice brightens the finished curry; add it gradually, since a little can lift the flavors without making the sauce taste distinctly sour.
Serving Suggestions
Spoon palak chicken over steamed basmati rice, with enough gravy to season each bite. It also works well with roti, chapati, or naan for scooping up the spinach sauce. For a simple meal, add sliced cucumber, tomato, and red onion on the side, or serve a bowl of plain yogurt or raita to provide a cool contrast to the spices. A squeeze of lemon at the table is useful for anyone who prefers a brighter finish.
If serving several dishes, keep the curry covered over very low heat only briefly, stirring from time to time so the spinach does not catch on the bottom. Put rice or bread on the table just before serving, and offer extra cilantro separately. This recipe makes four main-course portions; with rice, salad, and another shared dish, it can stretch to a larger meal, though individual portions will be smaller.
Variations
Use bone-in chicken: Bone-in thighs or drumsticks bring a deeper flavor, but they need longer to cook than the boneless pieces in this recipe. Simmer until the thickest part reaches 165°F (74°C) on a thermometer, avoiding the bone when measuring. Start checking after about 25 minutes of covered simmering, and allow extra time as needed. Keep the pieces large enough to handle easily when you blend the spinach sauce.
Make it milder or richer: Leave out the green chili for a gentler curry, or stir in 2 tbsp (30 ml) cream at the end for a rounder, richer sauce. Cream softens the spinach’s earthy flavor and makes the gravy less sharp; it is optional, not required for the recipe. For a dairy-free version, simply leave it out.
Try a coarser, more traditional-feeling texture: Instead of blending all the spinach, chop half of it and blend the other half. This leaves visible pieces of greens while still thickening the gravy. Some home cooks also prefer a more prominent tomato flavor or a hotter chili base, so adjust those elements to suit your table rather than treating one version as the only correct one.
Use frozen spinach: Frozen chopped spinach is a practical option when fresh leaves are out of season. Thaw it completely and squeeze out excess water before adding it; otherwise, the gravy may become thin and need extra simmering. Because frozen spinach is already chopped and partially cooked, the finished curry will have a softer texture and may need only a short heating before blending.
Storage and Reheating
Refrigerate leftover palak chicken within 2 hours of cooking, using a covered, shallow container so it cools promptly. It keeps for 3–4 days in a refrigerator set to 40°F (4°C) or colder. The spinach gravy may darken slightly as it sits, which is normal; stir it before reheating. For longer storage, freeze it in airtight portions for about 2–3 months for best quality, then thaw in the refrigerator overnight.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally for even heating. Add a splash of water if the sauce has thickened in the refrigerator. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and avoid repeatedly cooling and reheating the full batch. Do not leave cooked chicken at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make Pakistani palak chicken with chicken breast?
Yes. Cut boneless, skinless chicken breast into evenly sized pieces and follow the same method, but begin checking it earlier because breast meat can dry out if overcooked. Use a thermometer to confirm 165°F (74°C) at the thickest point. Remove pieces as soon as they reach the safe temperature, then return them to the spinach gravy for the brief finishing simmer.
Do I have to blend the spinach?
No. Blending creates the smooth, cohesive gravy often associated with palak chicken, but it is a texture choice. Chop the spinach finely before cooking or mash it in the pot if you prefer a rustic curry. You can also blend only part of it, which gives the sauce body while leaving some leafy pieces visible.
Why does my spinach gravy taste bitter?
Common causes include scorched onion, ginger-garlic paste, or powdered spices, or spinach that has been cooked for too long at a hard boil. Cook the aromatics over moderate heat and keep stirring once the spices are added. A small amount of lemon juice at the end can balance an earthy flavor, but it will not hide badly burnt ingredients.
Can I prepare the curry ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it covered. The flavors often settle together as it rests, and the sauce may thicken, so add a little water while reheating. Bring it back to 165°F (74°C) throughout before serving. For the freshest color, add a little freshly chopped cilantro just before it goes to the table.
Can I make this recipe without a blender?
Yes. Finely chop the spinach and cook it until fully wilted, then mash it into the tomato gravy with a wooden spoon or potato masher. The sauce will not be as smooth, but the flavor remains the same. If you use a countertop blender, blend the sauce safely in small batches rather than filling and tightly sealing the jar while the mixture is steaming hot.
Related
- Pakistani Dinner Recipes: Chicken Biryani at Home
- Pakistani Mutton Korma Recipe with Slow-Cooked Gravy
- Pakistani Palak Gosht Recipe with Lamb and Spinach
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).