Palak Chicken Recipe: Spinach-Infused North Indian Curry

This North Indian classic transforms simple ingredients into a rich, velvety curry that’s both comforting and sophisticated. The dish balances earthy spinach with tender chicken, elevated by aromatic spices and a touch of cream.

Traditional preparation involves wilting fresh spinach, blending it into a smooth puree, then simmering it with marinated chicken. The key is layering flavors—garlic, ginger, and garam masala build depth without overpowering the delicate spinach.

What results is a creamy, vibrant green curry with succulent chicken pieces. The texture is smooth yet hearty, with spices that linger just enough to keep every bite interesting.

Serve with warm naan or steamed basmati rice for a meal that feels restaurant-worthy. Here’s how to make it at home.

Ingredients for Palak Chicken

Velvety spinach and tender chicken meet aromatic spices in this North Indian classic dish.

The chicken is the foundation—boneless, skinless thighs stay juicy during the longer simmer. Costco has excellent pre-trimmed options, but any grocery store will carry what you need. For the spinach, baby spinach saves prep time (no chopping), but regular spinach works if you blanch and shock it first. The cream should be full-fat for that signature velvety finish.

No garam masala? Equal parts cumin, coriander, and cardamom gets you close. Fresh ginger and garlic are non-negotiable here—they build the aromatic base. If you can’t find fresh, paste in a tube works in a pinch (though fresh is noticeably brighter). The yogurt marinade can be swapped for coconut milk if avoiding dairy, but it changes the flavor profile slightly.

Spinach puree can be made 1 day ahead—store it covered in the fridge. The cooked dish keeps for 3-4 days in the fridge and reheats well. For longer storage, freeze for up to 3 months, though the texture may separate slightly.

Step-by-Step Instructions for Spinach-Infused North Indian Curry

Master the technique behind this classic dish with precise timing and layering of flavors.

Step 1: Marinate the Chicken for Maximum Flavor

In a large bowl, combine the 1.5 lb boneless chicken thighs with 0.25 cup plain yogurt, 1 tbsp lemon juice, 0.5 tsp turmeric powder, 0.25 tsp cayenne pepper, and 1 tsp salt. Use your hands to ensure every piece is thoroughly coated.

The acidity in the yogurt and lemon juice tenderizes the chicken while the spices begin to penetrate. Let the mixture marinate for 20-30 minutes at room temperature. This step is crucial—don’t skip it, as it builds the foundation of flavor and ensures the meat stays juicy during cooking.

Step 2: Build the Aromatic Base

Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add the finely diced yellow onion and sauté for 6-8 minutes until golden brown and translucent. This slow cooking caramelizes the natural sugars, creating depth in the sauce.

Stir in the 1 tbsp fresh ginger and 4 cloves minced garlic, cooking for 1-2 minutes until fragrant. Immediately add 1 tsp ground cumin, 1 tsp ground coriander, and 1.5 tsp garam masala. Toast the spices for 30 seconds to bloom their flavors—you’ll notice the aroma become more intense.

Step 3: Cook the Chicken and Spinach

Add the marinated chicken to the pot, increasing heat to medium-high. Sear the pieces for 5-6 minutes, stirring occasionally, until they turn opaque white on all sides. The chicken doesn’t need to be fully cooked at this stage—it will finish in the sauce.

Reduce heat to medium-low and add the 12 oz fresh spinach in batches, stirring until each addition wilts before adding more. This prevents the pot from becoming overcrowded and ensures even cooking. Continue until all spinach is incorporated and reduced by half.

Step 4: Finish with Cream and Rest

Pour in the 0.5 cup heavy cream and stir to combine. Add the remaining 0.5 tsp salt and adjust seasoning to taste. Simmer uncovered for 8-10 minutes on low heat, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.

The sauce should coat the back of a spoon with a velvety texture, and the chicken should be tender and easily pierced with a fork. Remove from heat and let rest for 5 minutes before serving to allow the flavors to meld completely.

Essential Equipment for Great palak chicken

Heavy Pot Essentials

I always use my 5-quart Dutch oven for this curry—Le Creuset or Lodge work beautifully. The heavy base prevents scorching during the long simmer. A stainless steel sauté pan with a lid works too if you don’t have a Dutch oven.

Blender for Smooth Sauce

For that restaurant-quality velvety texture, blend your spinach puree in a high-speed blender. My Vitamix handles 12 oz spinach easily in 2-3 batches. An immersion blender works in a pinch, but it won’t be as smooth.

Wooden Spoon Magic

A wooden spoon is ideal for stirring—it won’t scratch your pot and helps release fond from the bottom. I’ve found it also helps me judge when the chicken is tender by the resistance I feel. 💡

Marination Bowl

Use a large glass or stainless steel bowl for marinating the chicken. These materials won’t react with the acidic yogurt and lemon juice. I prefer one with a lid so I can shake to coat evenly without making a mess.

Fine Grater for Aromatics

Invest in a Microplane for your ginger and garlic—it creates the finest grating for maximum flavor extraction. The difference in aroma is noticeable compared to mincing. I keep mine dedicated just for ginger to avoid flavor transfer. 🌟

Measuring Tools

Precise spice measurements matter here. I use stainless steel measuring spoons for the garam masala, cumin, and coriander. A kitchen scale ensures your 1.5 lb chicken is accurate for consistent results.

Frequently Asked Questions