Palak Chicken

Contributed by Ruby Lamba


  • 1 kg Chicken
  • 200 grams Fresh Spinach
  • 3 tbsp Oil
  • 7 Green Cardamom
  • 8 Cloves
  • 3 Bay Leaves
  • 8 Black Pepper Corns
  • 2 Onions medium size, finely chopped
  • 2 tsp Ginger-Garlic paste for marinate & 1 tsp during cooking
  • 1 tsp Ginger, chopped
  • 1/2 tsp Cumin powder
  • 1 tsp Coriander Powder 1
  • 1/2 tsp Red Chili Powder or to taste
  • Salt to taste
  • 3/4 cup Yogurt
  • 1 tsp a Garam Masala powder
  • 2 tsp Lemon Juice  for marinate
  • 1 hand full fresh coriander leaves


  1. Marinate chicken with ginger-garlic paste and lemon juice for 5 – 6 hours at room temperature
  2. Wash spinach leaves without stems
  3. Immerse spinach in boiling water for 3-4 min, take out and put in ice cold water for 10 min
  4. Puree spinach with a handful of coriander leaves in a blender
  5. Heat oil in a pan, saute’ green cardamom, cloves, black pepper corns & bay leaves, add onions and saute’ till onions are brown, add ginger-garlic paste and chopped ginger. Mix well.
  6. Add cumin powder, coriander powder & red chili powder, saute’
  7. Add chicken and stir well for 8 minutes
  8. Add 1/4 cup yogurt and mix till the water has evaporated, repeat two times (three times total)
  9. Chicken should become tender after these 3 steps.
  10. Add spinach puree and salt to taste, mix well
  11. Cover and cook for 5 min, add garam masala and stir well
  12. Cover and cook till the gravy thickens
  13. Serve Hot

Ed: Cover photo from Ruchik Randhap.

Chef at Large Member

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