Palak Chicken (Chicken Saag) Recipe

This is the BEST Palak Chicken I have ever made, and I do not say that lightly. I have tested this recipe more times than I can count, and every single time it comes out with tender bone-in chicken, deep green spinach (not that sad muddy color you sometimes get), and a finish that ties the whole dish together.

A hot ghee tarka with golden sliced onions, red chili flakes, fresh green chili, and cilantro is poured over the top right before serving. That last step is not optional in my kitchen, and after one bite you will understand why.

Why This Recipe Works

1. The ghee tarka finish: Most Palak Chicken recipes stop at stirring in ghee or cream. Mine ends with a separate pan of golden onions and red chili flakes bloomed in desi ghee, then poured over the curry with fresh green chili and cilantro. It is the whole reason this recipe works.
2. Whole chicken, bone-in, karahi cut. Small chicken karahi style pieces cook evenly and soak up the masala, and the bones add depth you just cannot get from boneless.
3. Works with any spinach you have. Fresh mature spinach, baby spinach, or frozen. I have tested all three and the recipe holds up.
4. Yogurt gives it the real Pakistani flavor. Full-fat plain yogurt cooked into the masala is what gives this dish its tang and homestyle feel. Cream works if you want a richer version, but yogurt is what I use every time.

What is Palak Chicken?

Palak Chicken (Palak means spinach in Urdu/Hindi) is a Pakistani and North Indian chicken curry cooked with plenty of blended spinach, aromatics, and warm spices. It is a home kitchen classic in Pakistan, served with roti, naan, or plain basmati rice. The spinach is not just a garnish, it is the base of the sauce and it carries the whole dish.

Palak Chicken vs Chicken Saag

Many restaurants use "Palak Chicken" and "Chicken Saag" (or "Saagwala") to mean the same thing, and honestly, most of the time they do. Palak means spinach specifically, while Saag means leafy greens in general (which can include mustard greens, bathua, or fenugreek leaves along with spinach). If a restaurant is being strict, Palak Chicken is spinach only and Chicken Saag is a mix of greens. In most home kitchens, including mine, they are used interchangeably.

Ingredient Notes

• Cooking oil and desi ghee - I use regular cooking oil (any neutral oil works) for the main curry and desi ghee for the tarka at the end. The ghee finish is where the aroma comes from, so please do not skip it if you have ghee on hand.
• Spinach - All three types work. FRESH MATURE SPINACH gives the best color and flavor (use about 800g, wash very well, remove tough stems). BABY SPINACH is easier to prep and pre-washed (use about 1 lb). FROZEN SPINACH is the most convenient and still tastes great (use 550 to 600g, thawed). I blanch mine to lock in the color. You can also freeze washed spinach ahead of time and crush it inside the bag with a rolling pin for meal prep.
• Chicken - Whole chicken (about 1 kg / 2.2 lbs), cut into small karahi-size pieces, bone-in and skinless. If you want to use boneless, cut into 1.5 to 2-inch chunks and cook for less time (about 20 minutes instead of 35).
• Onions - One medium red onion, finely chopped, for the main curry. Plus one-third of a medium onion sliced thin for the ghee tarka at the end.
• Ginger and garlic paste - I use a heavier hand with garlic (1 tbsp garlic paste to 1 tsp ginger paste). This is a personal preference, most karahi and curry recipes go equal.
• Tomato - One medium Roma tomato, finely chopped. Roma has the right acidity and less water than beefsteak or vine tomatoes. 
• Green chilies - Two medium green chilies (Thai, serrano, or Indian finger chili) finely chopped for the curry. One more sliced into rounds for the tarka finish. Deseed if you want less heat.
• Yogurt (or cream) - Half a cup of full-fat plain yogurt is what I use. It gives the curry that traditional Pakistani tang and homestyle depth. If you want a richer version, you can swap in heavy whipping cream, but yogurt is the way to go. Keep it at room temperature before adding, and stir it in over medium heat (not high) to avoid curdling.
• Ground spices - Cumin seeds, black pepper powder, red cayenne pepper, coriander powder, cumin powder, turmeric powder, garam masala, and pink Himalayan salt. Any good-quality salt works, use what you have.
• For the ghee tarka finish - 5 tbsp desi ghee, sliced onion, 1 tsp red chili flakes, sliced green chili, and a handful of finely chopped fresh cilantro.

How to Make Palak Chicken

Step 1, Prep the Spinach

Wash the spinach really well (grit hides in the leaves). Bring a pot of water to a boil, drop in the spinach, and blanch for 2 minutes. Drain and shock in ice water right away. This is the trick for that VIBRANT green color. Once cooled, blend into a smooth paste using a hand blender, food processor, or regular blender. Set aside.

Step 2, Fry the Onions

In a heavy-bottomed pan, heat the cooking oil over medium-high heat. Add the finely chopped onion and cumin seeds. Fry until the onions are golden brown, about 8 minutes. Do not rush this step, the color of the onions is what gives your curry its base flavor.

Step 3, Add the Chicken and Aromatics

Add the chicken pieces, chopped green chilies, and ginger garlic paste. Fry over medium-high heat, stirring often, until the water released by the chicken cooks off and the pieces start to sear. This takes about 10 minutes. You will hear the sound of the pan change (from watery bubbling to a sharper sizzle) when the water is gone.

Step 4, Bhunai With Tomatoes, Spices, and Yogurt

Add the chopped tomato, all the ground spices (red cayenne, coriander powder, cumin powder, turmeric, garam masala, black pepper, salt), and the yogurt. Fry the whole mixture on high heat for about 10 minutes, stirring often. This is the BHUNAI step, and it is what gives the curry depth. You will see the oil start to separate from the masala. That is your cue.

Step 5, Add the Spinach and Cover

Stir in the blended spinach paste. Lower the heat to medium, cover the pan, and cook for 15 minutes. Stir once or twice in between so nothing sticks. By the end, you will see the oil separate from the spinach around the edges, which means the curry is ready. If there is too much water at this stage, uncover and cook on high heat while stirring so the spinach does not burn.

Step 6, Make the Ghee Tarka

While the curry finishes, heat the desi ghee in a small pan. Add the sliced onion and red chili flakes. Fry until the onions are golden brown, about 3 minutes. Pour the hot ghee tarka over the palak chicken, then scatter the sliced green chili and chopped cilantro on top.

Step 7, Serve

Serve hot with basmati rice, roti, naan, or paratha.

Tips for the Perfect Recipe

• Blanch the spinach for color and flavor - Blanching stops the enzymatic activity that leads to dulling and loss of flavor, so your palak stays bright green. This step is also essential if you plan to freeze fresh spinach for later.
• Do not skip the ghee tarka - I know it feels like an extra step, but this is the whole point of the recipe. It takes 3 minutes and it is worth every second.
• Keep the yogurt at room temperature before adding it, and stir it in over medium heat (not high) to avoid curdling.
• For mature spinach with thick stems, remove the tough stems and keep only the soft ones. The thick stems get fibrous and can turn bitter.
• If the curry is too watery at the end, uncover and cook on high heat while stirring constantly so the spinach at the bottom does not burn. This dries up the extra moisture fast.

Storage and Make-Ahead

• Prep the spinach ahead. Wash and freeze it in a bag, then crush it inside the bag with a rolling pin when you are ready to cook. Great for meal prep.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze cooked palak chicken for up to 2 weeks. Fresh is always better, but frozen works when you need it. Thaw in the fridge overnight before reheating.

What to Serve With Palak Chicken

Palak Chicken is a rich, saucy curry, so you want something on the side that can soak it all up. Here is how I usually serve it.

• Basmati rice - Plain steamed basmati is my favorite.
• Roti - Soft, whole wheat roti is the classic homestyle pairing.
• Naan - If I am serving guests or want to make it feel a little more special, naan (plain or garlic) works beautifully.
• Paratha - Flaky, layered paratha is another great option, especially for weekend brunches.

And if you want to finish the meal the Pakistani way, a cup of Masala Chai goes perfectly after a rich palak chicken.

FAQ

Can I use boneless chicken?

Yes. Cut it into 1.5 to 2-inch chunks and reduce the cooking time to about 20 minutes total. Boneless will not give you the same depth of flavor as bone-in, but it is faster.

Can I make it dairy-free?

Yes. Skip the yogurt and use only oil, no ghee, for the tarka. It will still taste good, just less rich.

Fresh or frozen spinach, which is better?

Fresh mature spinach gives the best flavor and color. Frozen is the most convenient and still works really well. Baby spinach is somewhere in between, easier to prep than mature spinach and milder in flavor.