Palak Chicken

Palak Chicken is a whole lot different than a regular Indian Chicken Curry recipe. Juicy chicken on the bones simmered in a spice laden curry sauce and cooked with finely chopped spinach. Result is a flavor bomb that's irresistibly good.

Learn the trick to prevent overcooking the spinach. Make Chicken Palak in the Instant Pot, on the stove top or a regular pressure cooker, all methods shared in the post.

Instant Pot Palak Chicken

Today's Instant Pot Palak Chicken curry is not boring, ugly and drab 😀

It is a fast prep, with simple steps and an amazing taste. The BEST ever Palak Chicken you'll ever eat. I guarantee.

You'll enjoy mopping it all up with hot Chapathis, paraths, Naan or rice.

If you want you can replace the chicken on the bones with boneless chicken pieces.

But, I highly recommend using chicken on the bones because the bone broth adds a ton of flavor to the gravy which you can't surpass with boneless chicken.

If you have baby spinach on hand use them however if you have regular spinach with long stalks use the leaves only and save the stalks for cooking curries or dals.

Don't throw the stalks away, they are packed with nutrients.

And be mindful of the Chicken : Spinach ratio. It plays an important role in developing the flavors and making the recipe an outstanding one.

Read the TIPS below for elaborate details.

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What is Chicken Palak?

Chicken Palak is an Indian Style Chicken Curry that's cooked along with pantry staple spices and chopped spinach leaves known as palak.

This curry tastes amazing with with Chapathis, paraths, naan or rice.

Palak Chicken Recipe vs Chicken Saag

Now Palak Chicken Recipe is not to be confused with Chicken Saag or Chicken Saagwala.

Both the recipes have different flavor profiles, they are cooked differently, look different, has different texture and consistency and taste very different too.

One of the striking difference between Palak Chicken and Chicken Saag is that - the former uses finely chopped spinach in the recipe whereas, the later uses a spinach puree.

We love both Chicken Palak and Chicken Saag.

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Chicken Palak Ingredients

1. Chicken on the Bones: I used a variety of pieces. You can use boneless chicken pieces as well.
2. Spinach or Palak: Washed, cleaned and finely chopped.
3. Onion: Sliced.
4. Ginger Garlic Paste: I used my Homemade Ginger Garlic paste recipe. Don't miss it because it's the best ever ginger garlic paste recipe that'll last you upto 6 months without becoming green.
5. Green Chili paste: This is optional and can be replaced with finely chopped green chilies. However, the fresh chili paste makes a flavorful combo with chicken and palak & makes the whole recipe even more amazing. Boosts up the flavors at one shot. Therefore, I highly recommended it but again it's not mandatory.
6. Dry Spices: Coriander powder, cumin powder, Kashmiri Red chili powder or deggi mirch and turmeric powder.
7. For tempering: Whole cumin seeds and dry whole red chilies.

Pro Tip: Here's how to make a quick green chili paste? Blitz a handful washed & cleaned, stalk removed green chilies in your mixer grinder. Make a coarse paste, do not add water. Store it in an air tight jar after mixing a few teaspoons neutral oil. Shall last you for 1 month.

Palak Chicken Curry - Foodies Terminal Tips

• Fry the Masala very well: Frying or Bhunofying the Masala is so important in Indian cooking that I cannot just stress it enough. This little trick can make a recipe phenomenal. Fry the Masalas until you see streaks of oil appearing. This will enhance the taste, build intense flavor & make your chicken palak look appetizing.
• Chicken on the Bones is highly recommended because the bone broth shall greatly enhance the flavor profile.
• The homemade fresh green chili paste does boost up the dish and make it surprisingly bowl-licking good. I would not skip it by any means.
• Nailing the Chicken to Palak ratio: It all boils down to the right ratio. However, there’s no right or wrong Chicken to Spinach ratio per se. But, we tested the recipe using a variety palak : chicken ratio – more, less and everything in between. And the best ratio of Chicken to Palak = For every 500 gms chicken I prefer 1 whole bunch of palak which is about 4-5 cups finely chopped spinach.
• Do not over cook the Spinach and how can you prevent that exactly? Add the finely chopped spinach after pressure cooking the Chicken and simmer for 2-3 minutes. That’s it! Spinach does not take any longer to get fully cooked. Over cooked spinach in this dish will make a mess. The overcooked spinach will clump up and you cannot find them evenly in the curry. It also does ruin the taste and look of the Palak chicken.

How to make Palak Chicken?

Step #1 Temper Oil & saute Onions

Allow the cumin and dry red chilies sizzle in the hot oil until fragrant.

Add the onion and saute until they begin to turn limp and translucent.

The onions will caramelize a bit and change its color at this stage.

Do add salt to hasten up the process. Instant Pot is kept on saute at NORMAL throughout.

Step #2 Prepare the masala base

Throw in the ginger garlic paste and the green chili paste and saute very well until the raw smell completely disappears.

Things might begin to stick at the bottom of the pot at this stage, sprinkle a few drops of water and begin to fry again.

Add the dry spices + a splash of water and fry very well until you see streaks of oil appearing.

Splashes of water works very well if you decide to cook in less oil. It prevents the masalas from getting burnt and helps them to roast well.

Step #3 Roast the Chicken well with masala

Add the washed and cleaned chicken and coat well with the bhuna masala.

Roast the chicken along with the bhuna masala for quiet sometime.

You'll notice that the color will slowly darken and oil will begin to ooze out.

This is exactly when you have to stop frying and add the liquid.

Step #4 Pressure Cook Chicken

Add water. I added about ½ cup water for 500 gms chicken. You can also add ¾ cup water (read notes for more details).

Deglaze the pot very well so that all bits and crumbs are removed from the bottom of the pot.

Add the sliced tomatoes and cook on HIGH for 6 mins than wait for natural pressure release for 5 mins.

Step #5 Mix in the spinach & simmer

Add the chopped spinach and mix very well gently.

Simmer for 3-4 mins on Low on SAUTE in the Instant Pot.

You can adjust the consistency that you prefer.

Sometimes the chicken and the spinach releases a lots of juice and at other times there's not much liquid that comes out from them.

You can simmer and adjust the amount of liquid preferably before adding the spinach.

Serve hot. Enjoy!

What to eat with Palak Chicken?

You can eat chapathi, paratha, naan or rice with Palak Chicken.

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How long can you store Palak chicken curry?

Chicken Palak shall last you upto 5 days in the fridge when stored in an air tight container.

Re-heat the curry on a skillet or microwave oven with sprinkles of water.