Palak Chicken Curry

I’m a big spinach eater and always thinking of ways to add more in my diet. Chicken and spinach make a incredible pair! You get your protein fix as well as all the spinach goodness. That’s the kind of meal I’m looking for. Here’s a yummilicious chicken spinach curry which goes great with naan or plain rice. Hope you give it a try πŸ™‚ 


  • Prep time – 30 minutes
  • Cook time – 20 minutes


  • Palak – 1 Large Bunch
  • Chicken Drumsticks – 500g
  • Large Red Onion (Finely Chopped) – 1
  • Garlic (Finely Chopped) – 1 tsp
  • Kashmiri Red Chilli Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Garam masala – 1 tsp
  • Kasuri methi – 1 tsp
  • Asafoetida – a pinch
  • Tomato paste – 1 tbsp (heaping)
  • Milk (I use 2%) – 1 cup
  • Heavy Cream – 1 tbsp
  • Oil – 3 tbsp
  • Salt – 1 tsp


  1. Boil water in a pot and blanch spinach for 5 minutes until the spinach has wilted
  2. Puree the blanched spinach in a blender to get a thick spinach puree. Set aside
  3. Next heat a pot of water. Add the chicken drumsticks, a splash of olive oil and a pinch of salt. Turn the heat down to medium and let the chicken cook in the water for 20 minutes
  4. In another pot, heat the oil. Add the cumin powder and onions. Saute until the onions turn brown
  5. Add the masalas and saute well. Mix for 2 minutes
  6. Add the tomato paste and garlic. Mix for 2 minutes until well combined
  7. Add the pureed spinach and salt. Mix for 3 minutes
  8. Add the milk and kasuri methi. Mix until well combined
  9. Meanwhile, drain water from the chicken pot. And keep the chicken ready
  10. Add the chicken and mix into the spinach gravy. Let it cook for 2 minutes
  11. Put in a serving dish and pour the heavy cream in the center
  12. Serve warm with rotis πŸ™‚



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