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Pakistani chicken palak (spinach with chicken)

Do you love spicy and Indian food? Then you’ll love my chicken palak recipe. Palak means spinach, so it’s a delicious spinach chicken curry with tasty spices and flavors. I hope you enjoy my recipe 🧡.

Chicken Palak
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Mom’s chicken palak recipe – incredibly delicious!

This spinach and chicken curry called Palak Murghi is a typical feast in Pakistani cuisine. My dear mom always likes to cook this dish for us when we visit her. My husband and children always rave about it and it is always at the top of the wish list.

In my opinion, there is nothing better than the combination of chicken that is already falling off the bone, spinach, tomatoes, spices and a little heat. It’s perfect served with Pakistani flatbread called roti or delicious naan bread. You can already find both recipes on my blog. I’d say let’s take a look at the ingredients list. Let’s go! 🙂

Chicken Palak

The ingredients for the chicken palak recipe

  • Oil for cooking/frying: I recommend sunflower oil or another neutral oil.
  • Onions. Either one large one or two small ones.
  • Whole spices: Cumin, coriander seeds, cinnamon, cloves
  • Chicken thighs: Skinned & halved. Ask your butcher, most of them will do this for you on the spot.
  • Fresh toast. Don’t have any fresh tomatoes? Don’t worry, you can also use canned chopped tomatoes.
  • Spinach leaves. Fresh would of course be better, but frozen spinach leaves are also a good alternative.
  • Fenugreek. You can find dried fenugreek leaves in any Indian or Asian supermarket. You can find it under the name “Methi”. This ingredient is optional, if you can’t find any, you can leave it out.
  • Garlic & ginger. Pound both ingredients into a paste in a mortar and pestle to release their full aroma and flavor. Alternatively, you can also finely chop it.
  • Fresh chili pepper. If you like it less spicy, just leave it out.
  • Spices: Turmeric, coriander powder, garam masala, chili and paprika powder, salt & pepper, chili flakes
Chicken Palak

The step-by-step preparation for chicken palak

  1. Finely dice the onions. Peel the garlic and ginger and pound to a paste in a mortar (alternatively chop finely).
  2. Heat the oil in a pan and sauté the onions, cumin, cinnamon stick and cloves over a medium heat.
  3. Add the garlic and ginger paste, spices and meat and fry everything well all around (2-3 minutes).
  4. Deglaze with the chopped tomatoes and fry everything briefly on all sides. Add a little water (approx. 100ml) and simmer on a low heat with the lid closed. Cook until the meat is cooked through and the oil has set on top. (approx. 20-30 minutes).
  5. Meanwhile, blend the spinach in a blender until creamy. Alternatively, chop finely.
  6. Add the spinach and fenugreek, continue to simmer over a low heat with the lid on (approx. 10 minutes). Season to taste with salt & pepper.
  7. The cinnamon stick can be fished out again at the end. Enjoy with basmati rice or Pakistani flatbread (roti/chapati).
Chicken Palak

Shiba’s notes on Chicken Palak

  • For creamy palak chicken, you can also prepare this recipe with frozen creamed spinach.
  • I recommend basmati rice or roti with it. You can find both recipes on my blog.
  • Instead of chicken drumsticks, you can also use chicken breast meat. Note that the cooking time may vary depending on the type of meat.
  • Vegetarian/vegan alternative: Use halloumi, panner or tofu instead of meat. Fry them separately and add them to the spinach sauce at the end.
Chicken Palak

3 more recipes from me

Do you like my chicken palak recipe? Then I have 3 more recipes for you here. I’m sure you’ll love these too:

What do you think of my chicken palak recipe?

If you have tried the recipe, I would be very interested in your opinion. Just leave me a comment below or let me know what you think of this recipe on Instagram. I’m always happy to receive praise, more tips and friendly criticism.

Best regards

Unbenanntes Projekt 23
Chicken Palak

Pakistanisches Chicken Palak (Spinat mit Hähnchen)

5 from 11 votes
Dieses Chicken Palak ist, in der pakistanischen Küche, ein ganz typisches Festessen. Meine liebe Mama kocht uns dieses Gericht immer sehr gerne wenn wir sie lange nicht mehr besucht konnten, denn mein Mann und meine Kinder schwärmen immer davon. Ich wünsche dir ganz viel Spaß mit meinem Rezept .🧡
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
10 minutes
Total Time 45 minutes
Servings: 4 Personen
Course: Meat dish, Main course
Cuisine: Afghanistan, Indein, iran, Pakistan
Calories: 464
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 100 ml neutrales Öl zb. Sonnenblumenöl
  • 2 große Zwiebeln gewürfelt
  • 1 TL Kreuzkümmel
  • 1 kleine Stange Zimt
  • 2 Nelken optional
  • 4 Hähnchenschenkel halbiert & enthäutet
  • 250 ml gehackte Tomaten aus der Dose oder 4 frische Tomaten gehackt
  • 500 g frischer oder TK Blattspinat
  • 2 EL getrockneter Bockshornklee
  • 8 Knoblauchzehen
  • ca. 20 g Ingwerstück
  • 1 frische Chilischote gehackt
Gewürze:
  • jeweils 1 TL Kurkuma, Garam Masala, Chili- und Paprikapulver
  • 2 TL Korianderpulver
  • 1 TL Chiliflocken
  • Salz & Pfeffer nach Geschmack
Optional am Schluss:
  • getrocknete rote Chilischote

Equipment

Method
 

  1. Die Zwiebeln in feine Würfel schneiden. Knoblauch und Ingwer schälen und in einem Mörser zu einer Paste stampfen (alternativ fein hacken).
  2. Das Öl in einer Pfanne erhitzen und die Zwiebeln, Kreuzkümmel, Zimtstange und Nelke darin auf mittlere Hitze anschwitzen.
  3. Knoblauch-Ingwerpaste, Gewürze sowie das Fleisch hinzufügen und alles schön rundherum miteinander braten (2-3 Minuten).
  4. Mit den gehackten Tomaten ablöschen und alles kurz rundherum scharf anbraten. Mit etwas Wasser strecken (ca. 100ml) und auf niedrige Hitze mit geschlossenem Deckel köcheln lassen. Bis das Fleisch durch ist und das Öl sich oben ansetzt. (ca. 20-30 Minuten).
  5. Währenddessen den Spinat in einem Mixer cremig mixen. Alternativ fein hacken.
  6. Den Spinat und Bockshornklee dazugegeben, weiter auf niedrige Hitze mit geschlossenem Deckel köcheln lassen (ca. 10 Minuten). Mit Salz & Pfeffer abschmecken .
  7. Die Zimtstange kann am Schluss wieder herausfischen. Mit Basmatireis oder pakistanischem Fladenbrot (Roti/Chapati) genießen.

Nutrition

Calories: 464kcalCarbohydrates: 2gProtein: 19gFat: 43gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 111mgSodium: 89mgPotassium: 261mgFiber: 0.2gSugar: 0.4gVitamin A: 127IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Notes

    1. Für cremiges Palak Chicken kannst dieses Rezept auch mit TK Rahmspinat zubereiten.
    2. Ich empfehle Basmatireis oder Roti dazu. Beide Rezepte findest du bereits auf meinem Blog.

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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