Palak Chicken

There’s something quietly grounding about palak chicken simmering on the stove — a dish that nourishes as much as it comforts. This is a true protein-power meal: tender chicken, rich in high-quality protein, cooked gently in an iron-packed spinach gravy that brings both depth and balance to the plate. Balanced, nourishing, and deeply satisfying, palak chicken is best enjoyed with soft rotis, steamed rice, or a simple jeera pulao, which makes this a meal that feels both homely and intentional.

Ingredients for Palak Chicken

• Chicken (bone-in preferred) – 750 g

• P Mark Mustard Oil – 3 tbsp

• Spinach (Palak) – 500 g

• Onions – 2 large, finely chopped

• Tomatoes – 2 medium, finely chopped

• Ginger-garlic paste – 2 tbsp

• Green chillies – 2, slit

• Cumin seeds – 1 tsp

• Bay leaf – 1

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Coriander powder – 1½ tsp

• Garam masala – 1 tsp

• Salt – to taste

• Fresh cream – 2–3 tbsp (optional, to finish)

• Fresh coriander – for garnish
  

Method for Palak Chicken

1. Wash the spinach thoroughly and blanch briefly in boiling water. Transfer to ice-cold water, then blend into a smooth purée. Set aside.

2. Heat P Mark Kachi Ghani Mustard Oil in a heavy-bottomed pan until it reaches its smoking point, then lower the heat. Add cumin seeds and bay leaf; let them crackle gently

3. Add chopped onions and sauté until soft and lightly golden. Stir in ginger-garlic paste and green chillies, cooking until the raw aroma disappears.

4. Add turmeric, red chilli powder, coriander powder, and salt. Mix well, then add the chicken pieces. Cook on medium heat until the chicken is sealed and lightly browned, allowing the mustard oil to coat each piece.

5. Add chopped tomatoes and cook until they break down and the oil, unmistakably P Mark Mustard Oil, begins to separate at the edges.

6. Lower the heat and add the spinach purée. Mix gently, cover, and let the chicken simmer until fully cooked and tender, absorbing the earthy, peppery notes of the mustard oil.

7. Sprinkle garam masala and, if using, fresh cream for softness. Simmer uncovered for a few minutes, then turn off the heat

8. Your Palak Chicken is ready!

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