Palak Chicken

Palak Chicken by Bubbles Saighal


  1. Chicken – 1 Kg boneless, cut into medium sized pieces
  2. Palak – 1 bunch (approximately 400 gms)
  3. Oil – 3 Tablespoons
  4. Ginger Garlic Paste – 2 Tablespoons
  5. Onions – 3 medium, ground
  6. Haldi Powder – 1 Teaspoon
  7. Garam Masala Powder – 1 Teaspoon
  8. Tomatoes – 3, grated
  9. Salt – to taste
  10. Red Chilli Powder – to taste
  11. Cream – 2 Tablespoons


Boil and grind the spinach.

Heat oil in a karahi. Add onion paste and brown. Add the ginger-garlic paste and continue stirring. When browned, add grated tomato and continue till the mixture is dry. Add the chicken and cook till golden brown.

Add the spinach and cook together for about 15-20 minutes. Dry the extra liquid.

Serve hot, garnished with2 tablespoons of cream.

Note: Mutton can be used instead of chicken but it may need to be cooked for a little longer.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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