Hyderabadi Palak Chicken Recipe: A Flavorful Spinach and Chicken Curry
1 hour
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About Hyderabadi Palak Chicken Recipe: A Flavorful Spinach and Chicken Curry
Indulge in the rich culinary heritage of Hyderabad with this authentic Palak Chicken recipe. This vibrant side dish, a beloved staple in my hometown, masterfully combines tender chicken with the nutritious goodness of spinach, creating a symphony of flavors that's both hearty and healthy.Unlike a simple spinach side, we add a Hyderabadi twist, infusing the dish with aromatic spices for a truly unforgettable taste experience. Whether you prefer bone-in or boneless chicken, this recipe offers a flexible yet delicious approach to a classic.Serve this delectable Palak Chicken alongside fluffy basmati rice or warm rotis for a complete and satisfying meal, perfect for lunch or dinner. Get ready to savor the authentic taste of Hyderabad!
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
Chicken & Vegetables
Spices & Aromatics
- 2 tbsp Ginger Garlic Paste
- 1 tbsp Chili Powder adjust to taste, red
- 2-3 Chili green, or to taste, slit lengthwise
- 1/2 tsp Turmeric Powder
- 1 tbsp Fenugreek Leaves chopped, fresh
- 1 tsp Salt or to taste
Cooking Essentials
- 3 tbsp Oil vegetable or canola
Instructions
Prepare the Spinach
- Wash and chop the spinach thoroughly. Set aside in a colander to drain excess water.
Sauté Onions and Aromatics
- Heat oil in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté until lightly browned. Stir in the ginger-garlic paste and cook for another minute until fragrant.
Cook the Chicken and Spices
- Add the red chili powder, turmeric powder, green chilies, and salt to the pot. Stir well to combine. Add the chicken pieces and sauté for 5 minutes, until lightly browned.
Simmer the Curry
- Add the chopped spinach to the pot. Do not add any water. Cover the pot and cook over high heat for 7-8 minutes. Reduce heat to medium-high and simmer, uncovered, until the oil begins to separate from the sauce and the chicken is cooked through (approximately 15-20 more minutes).
Finish and Serve
- Stir in the chopped fenugreek leaves. Adjust salt to taste. Cook for another 2 minutes. Remove from heat and serve hot with rice or rotis.
Recipe Notes
Expert Tips for the Best Hyderabadi Palak Chicken
- For a smoother curry, blend a portion of the cooked spinach before adding it to the pot.
- If using boneless chicken, reduce cooking time accordingly. Boneless chicken cooks faster than bone-in.
- Adjust the amount of chili powder to your preferred spice level. Start with less and add more if needed.
- For an even richer flavor, marinate the chicken in yogurt and some of the spices for 30 minutes before cooking.
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Vibrant Palak Curry (Indian Spinach Curry)
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Recipe Nutrition
Calories: 274kcalCarbohydrates: 8gProtein: 16gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 60mgSodium: 176mgPotassium: 402mgFiber: 3gSugar: 3gVitamin A: 2853IUVitamin C: 15mgCalcium: 51mgIron: 2mg
Zeenath Amaanullah
Articles: 92
3 Comments
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This looks so tasty! Thank you.
So delicious! Excited to make it.
So delicious! Excited to make it.