Looking for a cozy curry you can whip up on a weeknight? This Pakistani palak chicken comes together in just 30 minutes but tastes like it has been cooking all day long! It is made with juicy chicken quarters, fresh spinach, and just the right amount of heat.
30-Minute Pakistani Palak Chicken is a speedy yet satisfying addition to your weeknight lineup. Tender chicken is simmered in a vibrant, spinach-packed gravy—rich, wholesome, and all done in one pot. Think of it as the green cousin to favorites like Chicken Pulao and Butter Chicken, but ready in a flash!
It’s one of my personal favorites—and surprisingly, even my middle brother loves it. He never eats chicken, but somehow this one always makes it onto his plate (and disappears fast!).
INGREDIENTS
- Chicken-If you can find them, I highly recommend using chicken quarters. This is the type of chicken I used during my recipe testing because it soaks up all the flavors perfectly and stay incredibly juicy. Boneless chicken thighs or breasts work well too as an alternative.
- Spinach- I always use fresh spinach, you can just chop and add to the pot. I recipe tested the frozen option for spinach but it left a lot of liquid to dry.
HOW TO MAKE CHICKEN PALAK?
Sauté the onion with oil.
Add whole spices.
Now add ginger garlic paste.
Add chicken.
Now add tomato and green pepper.
Add yogurt, salt, powdered spices, and mix well.
Next add spinach and mix well. Cover and let it cook next let it cook open.
Garnish with dried fenugreek leaves.
Serve it hot with chapati.
WHAT TO PAIR THIS WITH?
Pair Palak Chicken with a fresh Chapati or Naan. My daughter loves Kachumber with this recipe.
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Let's Make Palak Chicken!!!
30-Minute Pakistani Palak Chicken
Ingredients
- 1 lbs chicken quarters, breast, or thigh pieces
- 1 bunch spinach chopped
- ⅓ cup olive oil
- 1 medium onion sliced thinly
- 4 tbsp ginger garlic paste
- 1 medium tomato chopped
- 1 green pepper chopped
Whole spices
- 1 tsp cumin seeds
- 5 black peppercorns
- 4 cloves
- 4 green cardamoms
- 2 black cardamoms
- 2 round whole red peppers
Salt & Powdered spices
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- ¼ tsp garam masala powder
- 1 tsp kosher salt or as needed
Garnish
- 1 tbsp dried fenugreek leaves kasuri methi
Instructions
- Wash the bunch of spinach and chop set aside.
- In a pot or a skillet on medium heat, add oil and let it heat up.
- Add onion and sauté it until light brown.
- Now add the whole spices and mix for 10 seconds.
- Add ginger garlic paste and mix it for 10 seconds.
- Now add chicken and sauté it until changes color.
- Add tomato and green pepper and mix well.
- Add yogurt, salt, powdered spices, and mix well.
- Next add the chopped spinach and mix well.
- Cover and let it cook for 10-15 minutes.
- Now you will see lots of water.
- Dry the water out by letting it cook open and stir occasionally, this process will take 10-15 minutes.
- Dry the water out until it looks like the video or final pictures.
- Garnish with dried fenugreek leaves.
- Serve it hot with a chapati or a naan.
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