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Spinach Chicken Curry| Palak Chicken| Murg Saagwala Recipe

If you are from Delhi, you must have eaten Palak Chicken from various outlets in the city. Whether it’s Connaught Place or Sadar Bazar area, the aroma and flavors of this curry are out of this world. Palak Chicken Curry, a delightful blend of tender chicken and vibrant spinach, is a dish that you surely going to love. The first thing that strikes you about Palak Chicken is its vibrant green color, a visual treat that promises a healthy, nutritious meal. The curry is made by blending spinach leaves into a smooth, luscious puree, which forms the base of the dish. Let’s see how you can make this.


For Marinating Chicken:

1/2 kg Chicken
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Kashmiri Red Chili Powder
1 tsp Chat Masala
Juice of 1 Lemon

For Dry Roast Masala:

1 tsp Cumin Seeds
1 tsp Black Peppercorns
1 tsp Fennel Seeds
2-3 Whole Red Chilies
1 tbsp Coriander Seeds
2-3 Cashews

Other Ingredients:

200g Spinach (blanched)
2 tbsp Curd
Curry Leaves
2-3 Cloves
1 Cinnamon Stick
Green Cardamom
2-3 tbsp Oil
Ginger-Garlic Paste
1 Onion (paste)
1 cup Water
Fresh Coriander Leaves (for garnish)


Marinate the chicken: In a bowl, mix the chicken with turmeric powder, red chili powder, Kashmiri red chili powder, chat masala, and lemon juice. Allow it to marinate for at least 30 minutes.

Heat 1-2 tbsp of oil in a non-stick pan. Fry the marinated chicken pieces on medium flame for about 4-5 minutes on each side, ensuring the outer surface becomes crisp without releasing too much moisture. Set aside.

In a Kadhai or deep pan, heat some oil and add curry leaves, cloves, green cardamom, and cinnamon stick. Let them sizzle, then add ginger-garlic paste and onion paste. Fry for a few minutes until the onions turn golden brown.

Meanwhile, dry roast cashew nuts, dry red chilies, fennel seeds, cumin seeds, black peppercorns, and coriander seeds on low flame for about 3 minutes until fragrant. Add the blanched spinach leaves and 1 cup of curd. Blend everything together into a smooth paste.

Add this spinach and curd paste to the Kadhai with the fried onions and spices. Fry on medium-high heat for 4-5 minutes. Add 1 cup of water and close the lid, turning the flame to low for a minute. This helps to cook the spinach mixture. Now, add the fried chicken pieces to the Kadhai, giving them a mix to coat with the spinach curry. Close the lid and simmer on low flame for 10-12 minutes, allowing the flavors to meld together.

Garnish your Spinach and Chicken Curry with fresh coriander leaves and enjoy your homemade Spinach and Chicken Curry🍗🤩

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. Happy Cooking!

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