palak chicken/saag chicken/chicken curry with spinach leaves

How to make Palak Chicken Curry/Chicken curry made with Spinach Leaves

Palak Chicken is a healthy and delicious chicken curry with spinach leaves!

Palak Chicken Curry/Chicken curry made with Spinach Leaves

Difficulty:IntermediatePrep time: 15 minutesCook time: 45 minutesTotal time:1 hour Servings:5 servings


This is a very delicious and healthy chicken curry preparation with spinach leaves. It is widely sold in Indian Restaurants, called “Murgh Saagwala or Saag Murgh” in Hindi. This curry tastes great with rice or roti.



  1. To the chicken, add half a teaspoon of turmeric powder, half a teaspoon of cumin powder, 2 teaspoons of coriander powder, 1 teaspoon of garam masala powder and 1 teaspoon of salt. Give that a good mix
  2. Add 2 tablespoons of mustard oil
  3. Coat the chicken really well with the mustard oil. Mustard oil gives the chicken a very nice and intense taste
  4. Set that aside
  5. Set a pan on medium heat and add approximately 3 tablespoons
  6. Add cumin seeds, cinnamon stick and the bay leaf
  7. Once the cumin seeds start to splutter add the chopped onions and sprinkle some salt so the onions cook faster
  8. Stir fry till the onions turn golden brown in color
  9. This should take approximately four minutes
  10. Then add the chopped garlic and keep stirring till the onions turn nice and dark.This should take another 3 minutes or so
  11. Add the marinated chicken in
  12. Stir fry the chicken until it turns nice and brown
  13. Stir fry for around 10 minutes and make sure that the chicken is fried well
  14. Then add the tomato puree and coriander powder
  15. Add Kashmiri chilli powder and a cup of water
  16. Give it a quick stir and place a lid on it
  17. Let the chicken completely cook through This should take 8 to 10 minutes
  18. Add the spinach leaves
  19. Place the lid on on for 3 minutes so that the spinach leaves wilt. Once they have wilted it’s much easier to mix them into the gravy
  20. Mix well and let the gravy simmer and get thicker
  21. Let the gravy simmer for around eight minutes
  22. Add more salt if you need to
  23. Add garam masala and add in the Kasuri methi leaves. Do so by crushing it nicely in between your palms.
  24. You can squeeze some lime juice if you wish. I like it a little sour but that’s totally optional
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