“Palak Chicken or Spinach Chicken Curry” chef’Nectar Special !!😊


Palak Chicken is a healthy Chicken delicacy where chicken is firstly marinated and then cooked in spinach gravy. It is a healthy Chicken preparation which you can serve with Tawa Paratha, Latcha paratha, Butter Naan. Along with choice of salad and Raita.

Ingredients for making the Palak Chicken

  • 350 grams Chicken breasts , cut into pieces
  • 1/2 teaspoon Black pepper powder
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Lemon juice
  • 1 teaspoon Green Chilli Paste
  • 300 grams Spinach roughly chopped
  • 2 Sliced onions
  • 2 teaspoon ginger garlic paste
  • 3 teaspoon Sunflower Oil
  • 20 gms butter
  • 10 gms Cream
  • 1 teaspoon Ajwain (Carom seeds)
  • 2 Cardamom Powder (Elaichi)
  • 5 Cloves (Laung)
  • 1/2 teaspoon Red Chilli powder
  • 1 teaspoon Lemon juice
  • 1/4 teaspoon Chaat Masala Powder
  • 2 teaspoon Fresh cream to garnish
  • Salt to taste

Method of making the Palak Chicken Curry – Spinach Chicken

  1. To start with the Palak Chicken, first of all clean, wash the chicken breast and cut into small to medium sized pieces. As per your preferences (sliced or diced)
  2. Take a medium bowl and add chicken pieces, 1 teaspoon oil, lemon juice, green chilli paste, salt, pepper, and red chilli powder. Mix everything properly, cover and refrigerate for 20 minutes or overnight.
  3. Clean and wash the spinach leaves and blanch the leaves to enhance the color along with little salt.
  4. Once the spinach leaves would be blanched statin the water and cool the leaves in the ice water to retain the color.
  5. Once the spinach cools, place it in a mixer grinder and make a puree. Keep the palak aside. Or you can roughly chopped the spinach leaves whatever you like.
  6. Heat a heavy bottomed pan with oil, add shahi jeera, cloves and saute it for about 10 seconds.
  7. Add onions and cook till they become soft and translucent. Once they are soft add the ginger garlic paste and let it cook for about 2 to 3 minutes so that the raw smell of the paste goes away.
  8. After 2 to 3 minutes, add in the tomatoes and the marinated chicken with masala. Let it cook for about a minute or two.
  9. Next, add cardamom powder, red chilli powder and salt to taste. Give it a mix, cover the pan and allow the chicken to cook completely.
  10. Finally, pour the spinach puree, mix everything well and let the Palak Chicken simmer for 4 to 5 minutes until the gravy thickened and then add little cream and butter to make it more nutritious.
  11. Once the Palak Chicken is done, add lemon juice, give it a mix and it is ready served it accompanied with choice of your bread, salad or Raita enjoy this healthy delicacy with your family and friends or you can showcase your skill during any special Occassion, I am sure your friends will surly praised your this new creations.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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