Restaurant-Style Spinach Chicken

Spinach Chicken (Palak Chicken – Ranveer Brar Style)

Vibrant, silky, and packed with flavor, this Spinach Chicken is comfort food at its finest. Made with fresh greens and warm spices, it’s a timeless dish that never fails to impress.

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Ingredients

For Blanching Spinach

• Spinach: 2 bunches

• Water: As needed

• Salt: ½ tsp

• Sugar: A pinch

• Baking Soda: A pinch

• Ice Water: For ice shock

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For Palak Paste

• Blanched spinach

• Coriander Leaves: ½ cup

• Green Chilies: 2

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For Chicken Marination

• Chicken: 500 g, medium pieces

• Salt: To taste

• Black Pepper: ½ tsp

• Kashmiri Chili Powder: 1 tsp

• Dry Fenugreek Leaves (Kasuri Methi): 1 tsp

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Curd Mixture

• Curd (Yogurt): ½ cup

• Turmeric Powder: ½ tsp

• Kashmiri Chili Powder: 1 tsp

• Coriander Powder: 1½ tbsp

• Cumin Powder: A pinch

• Ginger-Garlic Paste: 1 tsp

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For Cooking

• Ghee: 2–3 tbsp

• Oil: 1 tbsp

• Cumin Seeds: 1 tsp

• Green Cardamom: 1

• Cloves: 3

• Black Peppercorns: 4

• Onion: 1 large, finely chopped

• Tomatoes: 2, blended

• Dry Fenugreek Leaves: 1 tsp

• Water: As needed

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For Tadka

• Ghee: 1 tbsp

• Garlic: 3 cloves, grated

• Red Chili Powder: ¼ tsp

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For Garnish

• Ginger: ½-inch piece, julienned

• Black Peppercorns: Crushed

• Fresh Coriander Leaves: Chopped

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Method

1. Blanch the Spinach

• Boil water with salt, sugar, and baking soda.

• Add spinach and blanch for 1–2 minutes.

• Immediately transfer to ice water to retain color.

• Drain well.

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2. Prepare Palak Paste

• Blend blanched spinach with coriander leaves and green chilies into a smooth paste.

• Set aside.

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3. Marinate the Chicken

• Mix chicken with salt, pepper, Kashmiri chili powder, and dry fenugreek leaves.

• Rest for 15–20 minutes.

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4. Prepare the Curd Mixture

• Whisk all curd mixture ingredients until smooth.

• Keep ready.

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5. Cook the Masala

• Heat ghee and oil in a pan.

• Add cumin seeds, cardamom, cloves, and peppercorns.

• Add onions and sauté on medium flame until light brown.

• Add blended tomatoes and dry fenugreek leaves.

• Cook for 2–3 minutes until oil separates.

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6. Cook the Chicken

• Add the curd mixture and cook gently.

• Add marinated chicken and sear on medium flame.

• Add palak paste and mix well.

• Cook on medium flame for 15–20 minutes, adding a little water if needed.

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7. Prepare the Tadka

• Heat ghee in a small pan.

• Add grated garlic and sauté until aromatic.

• Add red chili powder and immediately pour over the curry.

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8. Garnish & Serve

• Garnish with ginger juliennes, crushed peppercorns, and fresh coriander leaves.

• Serve hot with naan, roti, or jeera rice.

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"Smooth, aromatic, and full of depth, this Spinach Chicken is a dish you’ll come back to again and again."

green recipes,North Indian,side dish for Paratta,

RECIPE CREDITS: Palak Chicken recipe | Chef Ranveer Brar

Spinach Chicken Pasta Biryani

When biryani spices meet comforting pasta, magic happens.

This Spinach Chicken Pasta Biryani is a bold fusion of Indian flavors and creamy pasta, packed with greens, spice, and indulgence in every bite.

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Main Ingredients

• Oil: 4 tbsp

• Green Cardamom: 2

• Cloves: 2

• Cinnamon: 1-inch piece

• Onion: 2 medium, thinly sliced

• Green Chilies: 2 small, slit

• Ginger-Garlic Paste: 1 tsp

• Tomatoes: 2 medium, cut into quarters

• Red Chili Powder: 1 tbsp

• Turmeric Powder: A pinch

• Salt to taste

• Chicken Breast: 250 g, cubed

• Curd (Yogurt): 2 tbsp

• Chicken Stock Powder: A pinch (optional)

• Maggi Saran Wrap Mix (Taste Maker): ½ packet (optional)

• Mint Leaves: 1 handful, chopped

• Coriander Leaves: 1 handful, chopped

• Spinach Leaves: 1 handful, finely chopped

• Red Chili Flakes–Infused Oil or Red Chili Flakes:  ½ tsp 

• Mixed Italian Herbs: ½ tsp

• Pasta Cooking Water: 3–4 tbsp

• Penne Pasta: 2½ cups, boiled al dente

• Mozzarella Cheese: ½ cup

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Method

1. Prepare the Base

• Heat 4 tbsp oil in a wide pan.

• Add cardamom, cloves, and cinnamon; sauté until aromatic.

• Add sliced onions and sauté until golden.

• Add slit green chilies and ginger-garlic paste; sauté until the raw smell disappears.

2. Tomato & Spice Masala

• Add chopped tomatoes and cook until soft and oil begins to separate.

• Add red chili powder, salt, and a pinch of turmeric; mix well.

3. Cook the Chicken

• Add cubed chicken breast and sauté on medium heat until lightly seared.

• Add curd and mix well to coat the chicken evenly.

• Sprinkle a pinch of chicken stock powder and cook until the chicken is tender and well-coated with masala.

4. Greens & Flavor Boost

• Add chopped mint, coriander, and spinach leaves.

• Mix gently and cook for 2–3 minutes until the greens wilt.

• Add ½ packet Maggi mix and stir well.

• Pour in a little pasta water to loosen the mixture and bring everything together.

5. Combine Pasta

• Add the boiled penne pasta and toss gently until evenly coated.

• Drizzle the red chili flakes–infused oil for extra heat and aroma.

• Adjust salt if needed.

6. Finish with Cheese

• Sprinkle grated mozzarella cheese on top.

• Cover and cook on low heat for 2–3 minutes until the cheese melts beautifully.

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Serving Suggestion

Serve hot, straight from the pan, with a simple salad or garlic bread on the side.

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Not quite biryani, not quite pasta—this truly is the best of both worlds.
Hearty, aromatic, and indulgent, it’s a delicious way to break the dinner routine.