Hyderabadi Paalak Chicken

4 from 1 vote

A lovely side dish from my beautiful City with spinach as the main ingredient. It is generally made with both mutton and chicken. As the saying goes, we Hydis cannot do with just plain vegetables and add non-veg to it thus making it more delectable. As it is, green leafy vegetables are highly nutritious and therefore combining that with meat simply takes it to an altogether different level. You can even make this boneless chicken breast. All in all, a scrumptious dish for lunch or dinner. Serve it with both rice and rotis. Happy Cooking!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Served AsDinner, Lunch
Servings 6


  • Spinach chopped 5 cups
  • Chicken bone-in 1 kg
  • Ginger garlic paste 1 1/2 tbsp
  • Red chilli powder 1 tbsp
  • Green chillies whole 3
  • Turmeric 1/2 tsp
  • Oil 3 tbsp
  • Onions sliced thinly 3
  • Fenugreek leaves 1/4 cup


  • Wash and chop spinach leaves and set aside in a colander for the water to drain. Meanwhile heat oil in a cooking pot. Saute onions with ginger garlic paste until light brownish in colour.
  • Add the rest of the spices and the chicken now. Saute on a medium high heat for 5 minutes and then add the chopped spinach and whole green chillies to it.
  • Do not add any water to it. Let the chicken and spinach cook in it's own juices. The heat ahould be on a high for the first 7-8 minutes with the lid on. And then decrease it to a medium high. Simmer until oil start separating.
  • At this stage, add fenugreek leaves and mix well. Adjust salt too and let it cook for 2 more minutes. Dish out this delicious curry immediately and relish it with both rice and rotis.

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4 from 1 vote

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Zeenath Amaanullah
Zeenath Amaanullah

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