If you love hearty meals packed with flavor and nutrients, Palak Chicken (aka Saag Murgh) is calling your name. It’s a classic North Indian curry made with tender chicken cooked in a creamy spinach gravy. The result? A comforting dish bursting with earthy flavors and warm spices. Perfect for weeknight dinners, family gatherings, or just because you’re craving something amazing. It’s delicious with naan, jeera rice, or chapatis.
And the best part? This recipe blends traditional flavors with modern-day shortcuts—like using an Instant Pot—for ease. Let’s get started!
What You Need to Know
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serves: 4
- Difficulty: Easy-ish
Tools to Grab:
- Instant Pot or a trusty pan
- Blender for the spinach puree
- Your go-to knife for chopping
- Measuring cups? Check.
Ingredients You’ll Need
The Main Stars:
- Chicken (bone-in): About 1 pound (cleans up nicely)
- Spinach (Palak): 1 bunch (~4–5 cups), chopped
- Onion: 1.5 cups, thin slices
- Tomatoes: 1 cup, sliced
- Ginger-Garlic Paste: 1 tbsp
- Green Chili Paste: ½ tbsp (optional, for heat)
- Mustard Oil (or any oil): 5 tbsp
- Salt: You decide!
The “Magic” Spices:
- Cumin Powder: 1 tsp
- Coriander Powder: 1 tsp
- Turmeric Powder: ½ tsp
- Paprika or Kashmiri Chili Powder: 2 tbsp
For That Sizzle:
- Whole Cumin Seeds: ½ tsp
- Dry Red Chilies: 2
Optional:
- Water: ½–¾ cup (depends on how thick you like your curry).
How to Make It: Step-by-Step
Prep First
- Clean the chicken and set it aside.
- Wash and chop your spinach.
- Slice onions and tomatoes. That’s it—easy!
Cooking Time
Instant Pot Method (Stovetop? Just adapt accordingly.)
- Switch the Instant Pot to SAUTE. Add mustard oil. Get it nice and hot.
- Toss in cumin seeds and dry red chilies. Let them crackle.
- Add onions and a sprinkle of salt. Cook until golden and soft.
- Stir in the ginger-garlic paste and green chili paste. Cook for a minute or two. If it sticks? Splash some water.
Spice It Up
- Add cumin, coriander, turmeric, and paprika. Mix it up. Add a little water if it looks dry.
- Add tomatoes. Cook until they’re soft and the oil starts separating (about 5 minutes).
Chicken Time
- Drop in the chicken. Coat it all in that spicy goodness. Cook for 5–7 minutes.
- Add your water (½–¾ cup). Scrape any stuck bits from the bottom to avoid burning.
Pressure Cook (The Shortcut!)
- Seal the lid. Set to PRESSURE COOK on HIGH for 6 minutes. Let it release pressure naturally for 5 minutes, then manually let the rest out.
The Spinach Finale
- Open the lid. Check the gravy—too watery? Simmer it down.
- Add spinach. Stir gently. Set to SAUTE on LOW and cook for 3–4 minutes. Keep that spinach bright green!
Final Touch
- Taste test. Adjust salt or spices if needed.
- Done! Serve it hot with naan, rice, or chapatis.
Tips and Variations
Got Dietary Needs?
- Skip the cream (optional in some versions) for a dairy-free dish.
- Make sure your spices are gluten-free if needed.
Too Spicy? Too Mild?
- Prefer more heat? Add extra chili paste.
- Want it gentler? Go easy on the paprika.
Fancy It Up:
- Swirl in a little fresh cream or butter at the end for indulgence.
- Or keep it light—perfect as is for a regular dinner.
Serving and Storing
- Serve it up: Garnish with coriander leaves or ginger slivers. Can’t go wrong with naan or jeera rice on the side.
- Leftovers? Store in a container for up to 3 days in the fridge.
- Reheat with love: Stir gently on low to avoid drying out chicken.
- Freezing Tip: Freeze it before adding spinach. Then add fresh spinach when reheating.
This Palak Chicken recipe is all about balance—rich flavors, simple steps, and a whole lot of comfort. Whether it’s your first time making it or your hundredth, it’s sure to hit the spot. Give it a try!
Leave a Reply