Palak Chicken, also known by its Urdu name Palak Murgh, is a spinach and chicken curry I’m very fond of. It holds a special place in my heart — partly because it was the first curry I cooked for my husband after we got married.
That first attempt was… memorable. I served a dish swimming in half-melted butter with long strands of unchopped spinach. The chicken was undercooked in places, and a few whole cardamom pods made for an unexpected crunch. Let’s just say I learned a lot from that meal.
I’ve come a long way since then, and I’m delighted to share this improved Palak Chicken recipe with you. This is a Pakistani-style curry with a lovely aroma and depth of flavour thanks to a small blend of whole spices. It’s straightforward to make and well worth trying.
How Do You Make Palak Chicken?
This curry is surprisingly easy. Start by frying onions in ghee until golden brown, then add garlic, ginger and the chicken to brown. While the onions cook, grind a small mix of whole spices to release their fragrance. Add chopped spinach, the ground spices and the remaining seasonings, cover and cook gently until the chicken is done. Finally, uncover and sauté to reduce excess moisture so the spinach clings to the chicken. A little melted butter on top at the end adds richness.
Choosing the Right Ingredients
If you live outside Pakistan and can buy bags of baby spinach, use them — they’re easier to clean and chop. I often freeze a bag and break the leaves apart by pressing the bag on the counter when I’m ready to cook; it’s quick and works well.
For chicken, bone-in pieces give the best flavour; ask your butcher for curry cuts. If you prefer boneless, you can use the same amount without changing the recipe, but note you’ll miss some depth of flavour that bones contribute.
What to Serve with Palak Chicken
Palak Murgh pairs beautifully with both roti and rice. Many Pakistanis prefer roti, but rice is an excellent choice too. I particularly enjoy it with plain steamed rice.
Before serving, add a small drizzle or dollop of melted butter for shine and extra richness. If you’re serving roti, spreading butter on the flatbread (choppi roti style) is a delicious option.
On to the recipe — enjoy, with love.
📋 Recipe
Palak Chicken – Spinach & Chicken Curry
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Ingredients
- 8 tablespoon (120 ml) ghee
- 1 (110 g) medium onion finely sliced
- 2 tablespoon freshly minced garlic
- 1 tablespoon freshly minced ginger
- 1.5 lb (700 g) chicken bone in
- 14 cups (420 g) fresh spinach, chopped finely
- 1 black cardamom
- 3 green cardamom pods
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 inch long piece cinnamon
- 1 teaspoon salt or to taste
- 0.5 teaspoon red chilli powder or to taste
- 0.5 teaspoon turmeric
- 1 tablespoon dried fenugreek leaves kasoori methi
- 2 teaspoon (10 g) butter
Instructions
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Heat the ghee in a pot. Add the sliced onion, minced garlic and minced ginger and fry until the onions are golden brown.
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While the onions cook, grind the black and green cardamom, coriander seeds, cumin seeds and cinnamon into a fine powder.
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Add the chicken to the browned onions and fry until the outside is no longer pink.
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Stir in the chopped spinach, the ground spice mix, salt, red chilli powder, dried fenugreek and turmeric. Mix well, reduce the heat to low, cover and simmer for 20 minutes until the chicken is cooked through.
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Uncover and raise the heat to medium (or high if there is a lot of liquid). Stir frequently and sauté until most of the water has evaporated and the spinach starts to cling to the chicken pieces.
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To serve, drizzle 2 teaspoons of melted butter over the curry or place a small dollop in the center. Serve hot with chapatti or steamed rice. Enjoy!
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