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Indian · Dinner

Palak chicken

Bone-in chicken braised in a vivid spinach gravy layered with browned onion, tomato, ginger, garlic, cumin, coriander, and a restrained garam masala finish.

About 1 hr 35 minTotal
About 1 hr 5 minActive
$$Cost
ModerateDifficulty
Makes 6 servings
North Indian palak chicken with tender chicken pieces in coarse bright spinach, tomato, ginger, garlic, and fenugreek sauce beside rice.

Equipment

  • Finely chop and simmer longer; press through a sieve when the sauce must be smooth.

Ingredients

1× recipe · Makes 6 servings

  • 3 pounds bone-in skinless chicken thighs, cut into large pieces
  • 1/2 cup plain whole-milk yogurt
  • 1 teaspoon turmeric, divided
  • 2 teaspoons ground coriander, divided
  • 1 teaspoon Kashmiri chile powder
  • 2 teaspoons kosher salt, divided
  • 1 1/2 pounds baby spinach
  • 1 serrano chile
  • 3 tablespoons ghee or neutral oil
  • 1 teaspoon cumin seeds
  • 1 large yellow onion, finely chopped
  • 1 tablespoon grated ginger
  • 5 garlic cloves, minced
  • 2 medium tomatoes, finely chopped
  • 1 teaspoon garam masala
  • 1 tablespoon kasuri methi, crushed
  • 1 tablespoon lemon juice
  • 6 cups steamed basmati rice

Instructions

  1. Mix chicken with yogurt, half the turmeric and coriander, chile powder, and 1 teaspoon salt; refrigerate 30 minutes.

  2. Blanch spinach and serrano in boiling water 45 seconds, transfer to ice water, squeeze gently, and without adding water.

  3. Heat ghee, bloom cumin, and brown onion 10 minutes. Add ginger and garlic 1 minute, then tomatoes, remaining turmeric, coriander, and salt; cook until jammy and fat separates.

  4. Add chicken and marinade and cook uncovered 8 minutes, turning until surfaces lose their raw color. Add 1/2 cup water, cover, and simmer until chicken reaches 165°F, 15 to 20 minutes.

  5. Stir in spinach, garam masala, and kasuri methi and simmer uncovered only 5 minutes. Turn off heat, add lemon, and serve with basmati rice.

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