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!
PrintPalak Chicken Recipe (Spinach Chicken Curry)
Tender chicken simmered in a vibrant spinach gravy with earthy spices. A hearty, nutrient-packed North Indian dish perfect for every occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Indian
Ingredients
Main Ingredients:
- Chicken (bone-in): 1 lb (500 g), cleaned
- Spinach (Palak): 1 bunch (~4–5 cups), washed and chopped
- Onion: 1.5 cups, thinly sliced
- Tomatoes: 1 cup, sliced
- Ginger-Garlic Paste: 1 tbsp
- Green Chili Paste: ½ tbsp (adjust for heat)
- Mustard Oil (or any cooking oil): 5 tbsp
- Salt: To taste
Spices:
- Cumin Powder: 1 tsp
- Coriander Powder: 1 tsp
- Turmeric Powder: ½ tsp
- Paprika or Kashmiri Chili Powder: 2 tbsp
For Tempering:
- Cumin Seeds: ½ tsp
- Dry Red Chilies: 2
Optional:
- Water: ½–¾ cup (adjust gravy consistency)
Instructions
1. Prep Work (5 minutes)
- Prep the chicken: Wash and pat dry.
- Spinach: Chop finely.
- Vegetables: Slice onions and tomatoes thinly for even cooking.
Pro Tip: Blanch spinach in hot water for 2 minutes and puree for a smoother gravy if preferred.
2. Make the Base Masala (15 minutes)
- Heat mustard oil in an Instant Pot or pan on medium heat.
- Add cumin seeds and dry chilies. Let them crackle.
- Stir in onions and a pinch of salt. Sauté until golden brown.
- Add ginger-garlic paste and green chili paste. Cook until raw aroma disappears (1–2 minutes).
Common Mistake: Avoid overheating the oil; spices can burn quickly.
3. Build the Flavor (5 minutes)
- Add the dry spices (cumin powder, coriander powder, turmeric, paprika). Stir well with a splash of water to prevent burning.
- Add tomatoes and cook until soft and oil separates from the masala.
4. Cook the Chicken (10 minutes)
- Add the chicken pieces and coat well with the masala. Sauté for 5–7 minutes until lightly browned.
- Pour water (½–¾ cup). Mix well and scrape any browned bits from the pan.
Pro Tip: Ensure all chicken pieces are submerged for even cooking.
5. Pressure Cook (6 minutes + natural release)
- Close the Instant Pot lid and set to PRESSURE COOK on HIGH for 6 minutes. Allow natural pressure release for 5 minutes, then release the rest manually.
6. Add Spinach & Simmer (5 minutes)
- Open the lid and add the chopped spinach. Stir gently and simmer on low heat (SAUTE mode) for 3–4 minutes until the spinach is just cooked, retaining its bright green color.
Common Mistake: Don’t overcook the spinach—it can lose its vibrant hue.
7. Final Touches (2 minutes)
- Taste and adjust salt or spices as needed. Serve hot, garnished with fresh coriander or ginger slivers.
Notes
Serving Suggestions
- Pair with naan, jeera rice, or even plain steamed rice.
- Garnish with a swirl of cream for a richer presentation.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on low heat to keep chicken tender and spinach fresh.
- Freezing? Freeze without spinach. Add fresh spinach when reheating.
Tips & Tricks
- For a milder curry, reduce the chili paste and paprika.
- Make ahead: Blanch and puree spinach or marinate chicken overnight to save time.
