Palak Chicken Recipe

Trim and cut

Trim any excess fat from the chicken thighs and cut into 2.5–3 cm (1-inch) bite-size pieces.

In a bowl, combine the yogurt, ginger-garlic paste, turmeric, coriander powder, red chili powder, salt, lemon juice, and 1 tablespoon vegetable oil. Mix until smooth.

Add the chicken pieces to the marinade, coat well, cover, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 20–30 minutes will still tenderize the chicken slightly.

Bring a medium pot of water to a rolling boil. Add the packed spinach and the green chili, blanch for 30–45 seconds until bright green and wilted.

Immediately transfer the spinach and chili to a bowl of ice water to stop cooking and preserve color. When cool, drain thoroughly, pressing out excess water.

In a blender, add the blanched spinach and chili with about 60 ml water and 1/2 tsp salt. Blend to a smooth, slightly coarse puree. Set aside.

Heat 2 tablespoons oil or ghee in a wide skillet or heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds until fragrant.

Add the finely chopped onion and cook, stirring occasionally, 6–8 minutes until soft and beginning to brown at the edges.

Stir in 1 tablespoon ginger-garlic paste and cook 1–2 minutes until the raw smell disappears.

Add the chopped tomato (or crushed tomato) and cook 4–5 minutes until the tomato breaks down and the mixture is thick. If the mixture is sticking, add 1–2 tablespoons water.

Stir in ground cumin, ground coriander and cook 30 seconds to bloom the spices.

Add the marinated chicken pieces, spreading them into a single layer. Sear for 2–3 minutes without moving to get light color, then stir and cook another 3–4 minutes until the chicken is mostly cooked through (it will finish cooking in the sauce).

Pour in the spinach puree and the reserved 120 ml water or chicken stock. Stir to combine into a smooth green sauce. Bring to a gentle simmer.

Reduce heat to low, cover partially, and simmer 8–10 minutes until the chicken is cooked through and the flavors meld. Stir occasionally so the sauce doesn't stick.

Stir in heavy cream (or coconut cream), garam masala, crushed kasoori methi, 3/4 tsp salt and 1/4 tsp black pepper. Simmer 1–2 minutes more to heat through and thicken slightly.

Taste and adjust seasoning — add up to 1 tsp lemon juice if you want brighter acidity, or a pinch more salt if needed.

Turn off heat. Sprinkle chopped cilantro and, if using, slivered almonds or an extra drizzle of cream over the curry.

Let rest 3–4 minutes so the sauce settles. Serve hot with steamed basmati rice, jeera rice, or warm naan.