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Easy Homemade Palak Chicken Recipe (Spinach Curry Sauce)
5 from 48 votes

Easy Homemade Palak Chicken Recipe (Spinach Curry Sauce)

This Palak Chicken recipe creates tender chicken pieces enveloped in a rich spinach curry sauce flavored with garlic, ginger, jalapeño, and garam masala. The sauce is blended smooth with cilantro, delivering a creamy texture balanced by aromatic spices. It's a comforting dish that highlights fresh spinach integrated into a vibrant Indian-inspired curry.

Cook Time
45 mins
Total Time
45 mins
Servings: 4
Calories: 353 kcal
Course: Main Course, Dinner
Cuisine: Indian

Ingredients

  • 3 tablespoon butter or ghee
  • 1 c yellow onion finely chopped
  • 2 garlic minced, cloves
  • 1 tablespoon ginger finely grated, fresh
  • 1 jalapeño seeds removed and finely diced
  • ¼ teaspoon chili flakes Use more or less depending how spicy you like it.
  • 1 teaspoon garam masala
  • 11 oz baby spinach about ⅔ lb, one large salad clamshell container
  • 1 cup cilantro Use stems and leaves when blending, reserving a few leaves for garnish, fresh
  • ½ cup water
  • ½ cup heavy cream or more to taste
  • 1 lb chicken thighs sliced into bite size pieces, boneless, skinless
  • ½ teaspoon salt plus more to taste

Instructions

    Cup of Yum
  1. Heat a large nonstick skillet over medium-high. Add 1 tablespoon butter and fry bite sized chicken pieces until lightly browned on both sides and just cooked through. Transfer to a bowl and set aside.
  2. Put skillet back on the stove with remaining butter and heat to medium. Add onion and cook, stirring occasionally, until transluscent and just starting to brown. Add in minced garlic, ginger, garam masala, jalapeno and chili flakes. Cook until fragrant, stirring frequently for approzimately 2 more minutes.
  3. Add spinach a handful at a time, stirring and letting each bunch wilt down before adding more. (*See note below) Once all the spinach is cooked down, remove from heat.
  4. Transfer spinach mixture to blender with cilantro and water. Remove center part of blender lid (hot ingredients will create steam that needs to escape), and cover with a tea towel. Blend for 20 seconds (stopping after first 10 seconds to scrape down the sides of the blender) until spinach becomes a coarse sauce, then return to skillet set to low.
  5. Cook 10 minutes, stirring occasionally, until it's as thick as you like it. Stir in cream and salt. Add cooked chicken and cook 2-3 more minutes until chicken is heated through. Season with additional salt and pepper if required, to taste and serve right away.

Notes

  • If spinach is slow to wilt, add 1-2 tablespoons of the blending water to the pan to create steam and soften the leaves faster.
  • Keep the center hole of the blender lid open and cover with a towel to allow steam to escape when blending hot ingredients safely.

Nutrition Information

Calories 353kcal (18%) Carbohydrates 9g (3%) Protein 26g (52%) Fat 25g (38%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 164mg (55%) Sodium 245mg (10%) Potassium 840mg (18%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 8383IU (168%) Vitamin C 31mg (34%) Calcium 126mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 353

% Daily Value*

Calories 353kcal 18%
Carbohydrates 9g 3%
Protein 26g 52%
Fat 25g 38%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 164mg 55%
Sodium 245mg 10%
Potassium 840mg 18%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 8383IU 168%
Vitamin C 31mg 34%
Calcium 126mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.