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+ servings
palak chicken

Murgh Palak - Palak Chicken

Servings 4
Author Sarah - Flour & Spice


  • 1 lb boneless chicken cut into big cubes about 50% more for bone in
  • ½ a large red onion
  • 1 to mato
  • ½ teaspoon cumin seeds
  • 1 heaped teaspoon garlic
  • ½ teaspoon grated ginger
  • ¾-1 teaspoon salt start w ¾
  • ¼ teaspoon turmeric
  • 1 ½ teaspoon cayenne / red chilli powder
  • ¾ teaspoon coriander powder
  • 2 340 g bags of thawed frozen spinach or 500g of spinach
  • Heaped tbsp of Kasuri Methi dried fenugreek - optional


  1. Finely dice the onion and tomato
  2. Heat a few tablespoons of oil in a pot and add the diced onion, fry on medium high heat till the edges start to take on a golden brown
  3. Add the ginger and garlic and stir fry for a minute
  4. Now in with the dry spices, cook for another minute
  5. Add the chicken and stir to coat with spices, keep 'stir frying' until none of the chicken pieces look pink.
  6. Mix in the diced tomato, spinach and a cup of hot water, bring to a boil then simmer for 20-25 minutes until tender.
  7. Add the kasuri methi (if using), adjust seasoning (remember to exercise caution) and the consistency.

Recipe Notes

I usually skip garnishes, but if you're in the mood for something zestier add some finely chopped chillies and a squeeze of lemon juice!