Many Indian dish names are derived directly from their key ingredients — and Palak Chicken, also known as Palak Murgh, is a perfect example. Palak is the Sanskrit word for spinach, while Murgh means chicken. The dish comes in many variations: some feature tender chicken morsels simmered in a rich, creamy spinach gravy, while others simply fold in the spinach towards the end of cooking, letting it wilt gently into the curry. Either way, Palak Chicken is a beloved North Indian classic — comforting, straightforward to prepare, and delicious no matter which method you choose. The choice is yours!
Servings: 4 | Time: 40 minutes
Ingredients:
- 1/4 cup (60 ml) vegetable oil
- 1tsp cumin seeds, bashed
- 1 medium yellow onion, roughly chopped
- 1 2-inch (4 cm) fresh ginger piece, peeled
- 6 garlic cloves, finely minced
- 10 cashew nuts, soaked in warm water to cover
- 2 medium sized tomatoes, chopped roughly
- 1 cup (240 ml) water or vegetable stock, if needed
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- salt to taste
- 1 lb (450 g) chicken breast or debonned thighs, cut into bite sizes
- 1 lb (450 g) spinach leaves, washed and spun dry
Preparation:
Make the paste. Place the garlic cloves and ginger piece in a mini blender with enough water, added 1 tablespoon at a time, to blend into a smooth paste. Add the soaked cashews and continue blending until you get a fairly smooth, thick paste. Set aside.
Sauté the onion. Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter. Add the chopped onion and sauté, stirring occasionally, until golden brown, about 10 minutes.
Build the sauce. Stir in the ginger-garlic-cashew paste and cook for 2 minutes. Add the chopped tomatoes, chili powder, coriander, turmeric, and garam masala. Cook for 5 minutes, stirring constantly. If the sauce starts sticking to the bottom of the pan, lower the heat and add a splash of water or stock to loosen it.
Cook the chicken. Add the chicken pieces and cook for 15 minutes, keeping them submerged in the tomato sauce.
Add the spinach. Stir in the spinach leaves and cook just until wilted. Do not overcook — the spinach will continue cooking from the residual heat of the sauce.
Serve. Serve with basmati rice or roti.
