One of the tasty and filling dishes to satisfy your desi taste buds without spending hours in the kitchen is chicken palak, also known as chicken saag. This is a delicious combination. I’m not sure which I like more, the creamy spinach or the chicken, as they work well together.
Although Chicken Karahi and Aloo Gosht are the most popular Pakistani curries, I can assure you that this easy and quick chicken palak recipe has a delicious flavor that won’t disappoint you.
I think it’s been over 25 years since I first tried this recipe. With a few adjustments and additional ingredients, I tried to replicate it, and I think I did it perfectly. It has since become a family favorite.
Why Is It Worth Trying?
I promise you can make it in less than 30 minutes if you have frozen or pre-cut spinach in your refrigerator. One of the quickest recipes, it’s ideal for hectic weeknights. You can enjoy it with zeera rice or roti.
Ingredients for Chicken Saag
To save time, I like to use frozen or baby spinach, but if those aren’t available, you can use fresh spinach. Rinse thoroughly, remove the stem (thin stems are fine), and then pulse in a food blender to a puree.
Tips And Tricks
Use a blender: Blend the spinach with a small amount of water to create a puree, which will make it smooth and velvety.
Bhunofying: A secret to making finger-licking Pakistani dishes is bhunofying (cooking curries until the oil separates from the curry masala). You can’t skip this step if you want your curry dish to be super flavorful.
Use milk instead of water: I’ve learned over time that using milk instead of water will result in a richer flavor.
Step by step
Variation You Can in Chicken Palak
You can easily alter chicken palak to suit your preferences or what you have on hand.
Chicken: You can use bone-in chicken instead of boneless.
Whole milk can be substituted with either coconut milk or almond milk.
Cheese/Cream variations: I tried using different types of cheese and cream, such as cheddar cheese slices, heavy whipping cream, and tetra pack cream, but I found that the recipe stayed mostly the same.
Spinach: It works well with any type of spinach, whether it is frozen, freshly chopped, or baby spinach.
FAQs
What is Chicken Palak?
Saag chicken, also known as chicken palak, is a traditional Pakistani dish made with tender chicken cooked in a rich, creamy curry made with spinach. The earthy freshness of palak (spinach) and the richness of chicken combined to create a filling and fragrant dish.
What is the difference between Saag Chicken and Chicken Palak?
Palak chicken is made with only spinach, giving it a mild flavor and smooth texture. Saag Chicken, on the other hand, uses a mix of leafy greens like spinach, mustard, and fenugreek, resulting in a deeper, earthier flavor and coarser texture. The main difference is in the variety of greens used.
Can I make Chicken Palak in the Instant Pot?
Yes, you can easily make Chicken Palak in the Instant Pot. First, cook the onions, garlic, ginger, and spices in the sauté function. Next, add the chicken and cook for 2 to 3 minutes. Finally, add the spinach puree and pressure cook on high for 8 to 10 minutes, depending on whether the chicken is boneless or bone-in. Let the pressure release naturally for a few minutes, then finish with a touch of cream.
Serving Suggestions for Saag Chicken
Saag chicken pairs beautifully with a variety of sides. Here are some popular serving suggestions:
Naan or rotti, or you can eat it with plain zeera rice as well. I also like to eat it with pori or any other paratha so that I can fully enjoy it.
How to Store Palak Chicken?
To store it in the refrigerator, let it cool fully before transferring it to an airtight container. It will stay good for three to four days. Reheat on the stovetop or in the microwave until hot.
More Chicken Recipes
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4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
2 lb Chicken cubes
1 medium onion
16 oz spinach
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
Salt to taste
1/4 cup cooking oil of your choice
1/4 cup cream
2 tablespoon butter
milk optional to replace water
1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
Directions
- Heat oil in a pan. Add chopped onions and sauté until light golden brown.
Add ginger and garlic paste. Cook for 1–2 minutes until fragrant. - Add the chicken and cook until it changes color
- Now add all dried spices, red chili powder, coriander powder, turmeric, and salt. Cook for 5–7 minutes, stirring occasionally until oil separates.
- In the meantime, blend spinach in a blender to make a puree. Add in the chicken and mix well.
- Cover and cook on medium heat for 10–15 minutes, stirring occasionally, until spinach is fully wilted and cooked down.
- Uncover and let it simmer for a few more minutes until any excess moisture evaporates and the masala thickens.
- Once the chicken and spinach are cooked through and the excess water has evaporated, prepare the gravy. For a more creamy texture and flavor, I prefer to use milk instead of water. But you can just add water as well.
- Finally, add cheese or heavy cream (if I don’t have heavy cream on hand, I just add two or three slices of cheese) and cook for a few minutes.
- Sprinkle kasuri methai
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