Palak chicken, also known as chicken saag, is a cozy spinach and chicken curry that brings together tender meat, leafy greens, and warm Indian spices in one comforting pot. It is surprisingly simple to make at home once you know how to treat the spinach and layer your aromatics, making it a smart choice for busy weeknights and meal prep.
At Ni Market in Denver, Colorado, you can find fresh spinach, quality chicken, and all the authentic spices you need to cook palak chicken in your own kitchen and enjoy restaurant-style flavor with a homestyle feel.
What is palak chicken?
Palak chicken is a North Indian-style curry where chicken simmers in a smooth spinach gravy built from onions, tomatoes, ginger garlic paste, and classic spices like cumin, coriander, turmeric, and garam masala. The spinach is usually blanched or gently cooked, blended into a vibrant puree, and then folded into the cooked chicken to create a thick, silky, green sauce that clings beautifully to rice or flatbreads.
Traditional versions come from home kitchens across North India and Pakistan, where “palak” means spinach and “saag” refers to leafy greens cooked down into a flavorful base. Many modern recipes adapt the dish to use boneless chicken, minimal oil, and either yogurt or nuts instead of heavy cream, keeping the curry lighter while still deeply satisfying.
Cultural background and why it’s special
Palak chicken belongs to the family of saag dishes that have long been a staple of North Indian and Punjabi cuisine, where cooks pair seasonal greens with lentils, paneer, or meat for everyday meals. Because leafy greens are abundant in winter, this curry often feels like cool-weather comfort food in South Asian homes, served with hot chapati or paratha straight from the griddle.
Over time, palak chicken has become a favorite in Indian restaurants abroad and in South Asian diaspora households, providing a bridge between nostalgic flavors and health-conscious cooking. Its combination of iron-rich spinach and high-protein chicken makes it especially appealing to families who want a dish that feels indulgent yet still balanced and nourishing.
How to cook palak chicken at home
Palak chicken starts with marinating the chicken lightly in salt, lemon juice, and spices, then browning it in oil or ghee with onions, ginger garlic paste, and tomatoes to build a rich masala base. Once the chicken is nearly cooked through, a puree of cooked or blanched spinach is stirred in, along with aromatics like garam masala and kasuri methi, and simmered just long enough for the flavors to meld without dulling the green color.
For busy home cooks, you can use fresh or frozen spinach, add yogurt or ground cashews for extra creaminess, and adjust the chili level to make the dish mild enough for kids or bold for spice lovers. Serve your palak chicken with basmati rice, naan, or roti, and finish with a squeeze of lemon and a drizzle of ghee for that restaurant-style shine and aroma.
Palak Chicken Recipe: Step-by-Step Cooking Guide
Ingredients:
- 1 lb chicken, cut into pieces
- 2 cups fresh or frozen spinach
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 tbsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp kasuri methi (dried fenugreek leaves)
- Salt and lemon juice to taste
- Oil or ghee for cooking
- Optional: 2 tbsp yogurt or ground cashews for creaminess
Instructions:
- Marinate chicken with salt, lemon juice, and a pinch of chili powder for 15–20 minutes.
- Heat oil or ghee in a pan. Add cumin seeds, then sauté onions until golden.
- Add ginger garlic paste and chopped tomatoes. Cook until the tomatoes soften and the mixture becomes a thick masala.
- Add marinated chicken and cook until nearly done.
- Blend spinach into a smooth puree (blanch first if using fresh). Stir into the chicken mixture.
- Add coriander powder, turmeric, chili powder, garam masala, and kasuri methi. Simmer for 5–10 minutes until flavors meld.
- For extra creaminess, stir in yogurt or ground cashews.
- Finish with a squeeze of lemon and a drizzle of ghee.
- Serve hot with basmati rice, naan, or roti.
Tips:
- Use fresh or frozen spinach – both work well.
- Adjust chili powder to suit your taste.
- Buy Fresh Spinach at Ni Market for authentic flavor and quality ingredients.
This recipe format makes the cooking process clear and easy to follow for home cooks, while naturally linking ingredient sourcing to Ni Market for a seamless shopping experience.
When mentioning “Buy Fresh Chicken at Ni Market,” naturally link the phrase “Buy Fresh Spinach at Ni Market” to the appropriate product category page on the Ni Market website once available, so readers can quickly shop for spinach, chicken, and spices while planning their meal.
Where to buy authentic ingredients in Denver
At Ni Market, Denver’s largest Asian grocery store, shoppers can find fresh spinach, quality chicken, fragrant basmati rice, and more than 500 authentic products imported from India, Vietnam, and across Asia. The store’s spice aisles are stocked with essentials like cumin, coriander, turmeric, garam masala, and kasuri methi, making it easy to recreate palak chicken and other favorite curries in a home kitchen.
Explore the aisles in person or order online at https://ni.market/ for freshness you can taste, whether you are stocking up on pantry basics or shopping for a specific palak chicken dinner. Ni Market’s team is rooted in Denver’s Asian food community and can help you choose the right rice, spice blends, and fresh produce to match your cooking style.
FAQs about palak chicken
What can I substitute for spinach in palak chicken?
If you cannot find spinach, you can use other mild greens like baby kale or chard, blending them into a smooth puree in the same way, though the flavor will be slightly earthier. For a more traditional saag-style curry, some cooks mix spinach with mustard greens or fenugreek leaves for deeper flavor, adjusting cooking time so tougher greens soften fully.
Is palak chicken healthy or gluten-free
Palak chicken is naturally gluten-free when thickened with spinach, yogurt, or nuts instead of wheat-based ingredients, and it provides both lean protein and leafy greens in one dish. Using minimal oil, skinless chicken, and plenty of spinach can make it a lighter option compared to cream-heavy restaurant curries while still feeling rich and satisfying.
Where can I buy fresh spinach and spices for palak chicken in Colorado?
Denver home cooks can find fresh spinach, herbs, and a full range of Indian spices like garam masala, cumin, and turmeric at Ni Market, a large Asian grocery serving the local community. Shopping at a specialty store like Ni Market helps ensure access to authentic brands and ingredients commonly used in Indian and Pakistani home kitchens.
How should I store spinach and leftover palak chicken?
Fresh spinach should be kept in the refrigerator in a breathable bag or container lined with paper towels and used within a few days for the best flavor and color. Leftover palak chicken can be cooled quickly, stored in an airtight container, and refrigerated for up to three days or frozen for longer, reheating gently to preserve the spinach’s texture.
What dishes pair well with palak chicken?
Palak chicken pairs well with steamed basmati rice, jeera (cumin) rice, roti, or naan, and can be rounded out with sides like raita, kachumber salad, or papad for a complete meal. For a more elaborate spread, serve it alongside a lentil dish such as dal and a simple cucumber salad to balance the rich, spiced gravy.
Conclusion
Palak chicken brings together spinach, chicken, and warm spices into a comforting curry that feels both homestyle and special, especially when cooked with fresh, authentic ingredients.
Ni Market is your go-to destination for fresh, high-quality Asian groceries MARKET in Denver. Visit our store or explore more recipes and cooking inspiration on our blog at Our Asian Market in Denver.
