Palak Murgh (Spinach Chicken)

Servings : Serves 3-4

A wholesome and delicious chicken and spinach dish that goes beautifully served over rice or with chapatis. The amazing thing about it is that even those who dislike spinach LOVE this dish.


  • 500 gm boneless chicken cubes (or 1 whole chicken, cut up into pieces)
  • 2 tbsp. yoghurt
  • 1/2 tsp. ginger paste
  • 1/2 tsp. garlic paste
  • 1/4 tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. salt

Other Ingredients

  • 1 medium onion, finely chopped
  • 1 tsp. cumin seeds
  • 1/4 cup oil
  • 2-3 medium tomatoes, finely chopped
  • 1 tsp. tomato paste/puree
  • 1 tsp. garlic paste
  • 1 tsp. ginger paste
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. chilli powder
  • 1 tsp. garam masala
  • 2 green chillies, chopped
  • 1 bunch spinach
  • 1/4 cup cream or coconut milk (optional)
  • 2 tbsp. chopped coriander
  • salt to taste


Marinate the chicken in the marinade ingredients for at least 2 hours or up to overnight.

When ready to cook, make sure you take the chicken out of the fridge at least half an hour before cooking so that it comes to room temperature.

Heat the oil in a pan, add the cumin seeds adn when they splutter, add the chopped onion and fry until golden. Then add the chopped onion and fry until light golden.  Then add the ginger and garlic pastes, stir fry for a few seconds.  Next add the tomato paste/puree followed by chopped tomatoes and green chillies.  Cook until the tomatoes are mushy and all the excess moisture is gone.  You may notice some oil separating from the sides of the mixture.  Add the salt, turmeric, cumin, coriander and chilli powders and mix well. Turn the heat up to high and add the marinated chicken.  Stir fry on high for about 3-4 minutes until the chicken pieces are coated with the tomato and spices.  Then add about a quarter cup of water, stir it in and turn the heat down to low.  Cover the pan and simmer gently for about 10 minutes or until the chicken is tender.  Give it an occasional stir if needed.

In the meantime, put the spinach in another pan and add half a cup of water to it.  It may seem like very little water but the spinach will wilt quickly with the steam, so just keep pressing the spinach down into the water using the back of a spoon. Steam for just one minute.  Then turn the heat off, remove the spinach from the hot water and plunge it in a bowl of icy water.  This helps retain the colour of the spinach and stops the cooking process.  Blend into a smooth or rough consistency (whichever you prefer).

Now uncover the chicken and add the pureed spinach.  Mix together and incread the heat to medium. Cook for about 4-5 minutes without covering the pan.  If you are using cream or coconut milk you can add it in at this point and simmer for 2-3 more minutes.  Taste and adjust salt/spices if needed.  Sprinkle garam masala and chopped coriander, stir once more then turn off the heat.  Serve over rice or with rotis/chapatis.

Enjoy!  🙂

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