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.

---

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

---

For Palak Paste

• Blanched spinach

• Coriander Leaves: ½ cup

• Green Chilies: 2

---

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

---

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

---

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

---

For Tadka

• Ghee: 1 tbsp

• Garlic: 3 cloves, grated

• Red Chili Powder: ¼ tsp

---

For Garnish

• Ginger: ½-inch piece, julienned

• Black Peppercorns: Crushed

• Fresh Coriander Leaves: Chopped

---

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.

---

2. Prepare Palak Paste

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

• Set aside.

---

3. Marinate the Chicken

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

• Rest for 15–20 minutes.

---

4. Prepare the Curd Mixture

• Whisk all curd mixture ingredients until smooth.

• Keep ready.

---

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.

---

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.

---

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.

---

8. Garnish & Serve

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

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

---

"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