What is Palak Chicken?

Palak Chicken, also known as Chicken Saag, is a North Indian dish where tender chicken is simmered in a rich, spiced spinach gravy. This dish brings together the earthiness of fresh spinach (palak) with the warmth of aromatic Indian spices, creating a vibrant and nutritious meal. Unlike many other chicken curries, Palak Chicken is unique because it blends greens with protein, making it a well-rounded and wholesome dish.

---

Why I Love Palak Chicken

The first time I had Palak Chicken, I wasn’t expecting to love it as much as I did. Growing up, I was a picky eater when it came to leafy greens, but one bite of this creamy, spiced dish changed everything. The way the spinach melts into the gravy, coating each piece of chicken in a rich, flavorful sauce, made me rethink everything I knew about comfort food. Now, it’s one of my go-to meals when I want something nourishing, delicious, and packed with bold flavors.

Key Components of Palak Chicken

1. Spinach (Palak) – The star ingredient! It gives the dish its signature vibrant green color and packs a punch of nutrients.
2. Chicken Thighs – Juicy, tender, and packed with flavor, thighs work best for this recipe.
3. Avocado Oil – A healthy alternative to traditional cooking oils, adding richness without overpowering the dish.
4. Aromatic Spices – Cumin, turmeric, garam masala, and coriander create a deep, warming flavor profile.
5. Greek Yogurt – Adds creaminess and balances the spice level while keeping the dish light.
6. Garlic & Ginger – These two are the backbone of the dish, bringing depth and a punch of flavor.

Ingredients (Serves 4)

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 6 cups fresh spinach
• 2 tbsp Chosen Foods Avocado Oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 2 tsp garam masala
• 1 tsp red chili powder (adjust to taste)
• 3-4 green chili (optional, for extra heat)
• Salt to taste
• 1/2 cup water

Jump to Recipe

Step-by-Step Instructions

To start, prepare the spinach by blanching it. Bring a pot of water to a boil and add the spinach, letting it cook for about 30 seconds. Immediately transfer it to an ice bath to lock in the vibrant green color. Once cooled, blend the spinach with the green chili and 1/2 cup of water until smooth. Set this puree aside.

Next, marinate the chicken by coating it in turmeric, red chili powder, and salt. Let it sit while you get the base ready. This step helps infuse the chicken with flavor and makes it extra juicy when cooked. Then air fry the chicken thighs for 12 minutes at 400 F.

In a pan, add 2 tbsp oil and let that heat up, then add cumin seeds and let them crackle for a few seconds. Then, add the finely chopped onions and sauté them until they turn golden brown. Stir in the ginger-garlic paste and cook for another 30 seconds, releasing its rich aroma into the pan.Now, it’s time to add the spices. Sprinkle in the ground coriander, garam masala, and the remaining red chili powder. Stir well, allowing the spices to toast slightly and infuse the dish with deep, warm flavors.

Return the seared chicken to the pan, stirring it into the spiced onion mixture. Pour in the prepared spinach puree and mix everything together until the chicken is well coated. Let the curry simmer on low heat for about 10 minutes, allowing the flavors to meld beautifully.

Finally, this part is optional, stir in the Greek yogurt to add a creamy, tangy finish to the dish. Adjust the salt to taste and let it cook for another couple of minutes. The result is a rich, green, and aromatic curry that is both comforting and nutritious.

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 30g
• Fat: 18g
• Carbohydrates: 10g
• Fiber: 3g
• Sugar: 4g
• Sodium: 650mg

Frequently Asked Questions (FAQ)

Q: Can I use frozen spinach instead of fresh?
A: Yes! Frozen spinach works well. Just thaw and squeeze out excess water before blending.

Q: Can I use chicken breast instead of thighs?
A: Absolutely, but thighs stay juicier and more tender. If using breast, be careful not to overcook it.

Q: How can I make this dairy-free?
A: Swap Greek yogurt for coconut milk or cashew cream for a delicious dairy-free version.

Q: Can I make this ahead of time?
A: Yes! Palak Chicken actually tastes better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days.

Q: What can I serve with this?
A: Basmati rice, naan, or even quinoa work great as sides!

---

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 30g
• Fat: 18g
• Carbohydrates: 10g

---

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!