Creamy Spinach and Chicken Curry (Palak Chicken)
50 minutes
712 reads
About Creamy Spinach and Chicken Curry (Palak Chicken)
Indulge in this flavorful Creamy Spinach and Chicken Curry, a delightful Indian recipe blending tender chicken with vibrant spinach and aromatic fenugreek leaves. The rich tomato puree base adds depth, creating a comforting and satisfying dish perfect for a weeknight meal or a special occasion.This recipe is easy to follow, even for beginners, and delivers an authentic taste experience. The combination of earthy spinach, succulent chicken, and warming spices creates a culinary journey you won't soon forget.Get ready to savor the creamy texture and burst of flavors in every bite! Serve with naan bread or rice for a complete and unforgettable meal.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Chicken and Spices
- 500 gm Chicken boneless, cut into 1-inch pieces, skinless chicken thighs or breasts
- 1.5 tsp Salt or to taste
- 1 tsp Garam Masala
- 1 tsp Chili Paste green
- 2 tbsp Garlic Paste
- 3 gm All-Purpose Flour
Vegetables
- 200 gm Spinach fresh spinach leaves, thoroughly washed
- 200 gm Fenugreek Leaves fresh fenugreek leaves, methi, thoroughly washed
- 1 cup Tomato Puree
Garnish (Optional)
- 1/4 cup Onion for garnish, chopped
Instructions
Prepare the Spinach and Fenugreek
- Wash fenugreek and spinach leaves thoroughly under hot water with a pinch of salt. Squeeze out excess water to remove bitterness. Blanch the leaves in boiling water for a few minutes until wilted, then immediately plunge into ice water to stop cooking. Drain well and roughly chop.
Blend the Greens
- Blend the blanched spinach and fenugreek leaves until smooth. Set aside.
Cook the Chicken
- Heat 1 tablespoon of butter in a large pan over medium heat. Add the garlic and green chili paste and sauté briefly. Add the chicken pieces, salt, and cook for about 10 minutes, or until browned and slightly cooked through, stirring occasionally.
Combine and Simmer
- Stir in the blended spinach mixture and tomato puree. Add the flour and stir well to combine. Add the remaining 1 tablespoon of butter and remaining water to create a creamy consistency. Bring to a simmer, cover, and cook for 15-20 minutes, or until the chicken is fully cooked and tender, stirring occasionally. Add more water if needed to reach desired consistency.
Finish and Serve
- Stir in the garam masala. Garnish with chopped onions. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips
- For a richer flavor, marinate the chicken in yogurt and spices for at least 30 minutes before cooking.
- Adjust the amount of green chili paste to control the spice level according to your preference.
- If you don't have fresh fenugreek leaves, you can substitute with 1 teaspoon of dried fenugreek leaves.
- For a creamier curry, add a splash of heavy cream or coconut milk at the end.
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Recipe Nutrition
Calories: 73kcalCarbohydrates: 4gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 1mgSodium: 855mgFiber: 2gSugar: 1g
Tapashi Dey
Articles: 1
5 Comments
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Absolutely delicious! Thanks for sharing.
This is so tempting! Thank you.
I’m eager to make this recipe!
I’m excited to try this recipe!
This is so inspiring! Can’t wait to cook it.