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Palak Gosht (Chicken Spinach Curry)

Course dinner, Main Course
Cuisine Indian, pakistani
Serving: 7 Person
A traditional Pakistani-style Palak Chicken recipe made with tender chicken cooked in creamy spinach gravy, yogurt, and aromatic spices. This healthy and flavorful dish pairs perfectly with naan, chapati, or steamed rice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Equipment

  • Large cooking pot
  • Strainer
  • Blender/Grinder
  • Knife
  • Cutting board
  • Mixing spoon
  • Rice pot/pan

Ingredients
  

For Palak Gosht

  • 1 kg chicken
  • 2 kg spinach palak
  • 2 cups oil or ghee
  • 1 glass milk
  • 1 tomato optional, chopped
  • 1 tbsp ginger-garlic paste
  • 4 green chilies chopped
  • 1 bowl yogurt
  • 1 tsp cumin powder
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 tsp salt or to taste

For Rice

  • 750 g rice
  • ½ tbsp garlic paste
  • A very small pinch of nutmeg and mace powder jaiphal javitri
  • 3 tsp salt or to taste
  • 1½ liter water
  • 3 tbsp oil or ghee

Instructions
 

For Spinach:

  • Wash spinach thoroughly and boil it with 2 glasses of water until soft.
  • Drain spinach and rest for 10 minutes to remove excess water.
  • Blend spinach with 1 glass of milk until smooth. (Do not use water)
  • Heat oil in a pot and fry onions until soft and light golden.
  • Add chicken and cook until color changes.
  • Add ginger-garlic paste, green chilies, cumin, chili powder, turmeric, and salt. Cook for 1 minute.
  • Add yogurt and optional tomato, mix well, and cover. Cook on low heat until chicken becomes tender.
  • Add blended spinach and cook on medium-low heat until water dries and oil separates.
  • Cook until thick gravy forms and dish is ready.

For Rice:

  • Wash and soak 750g rice for 20–30 minutes.
  • Heat 3 tablespoons oil or ghee in a pot.
  • Add ½ tablespoon garlic paste and a small pinch of jaiphal-javitri powder.
  • Fry until garlic turns light golden brown.
  • Add 1½ liters water and 3 teaspoons salt. Bring it to a boil.
  • Add soaked rice and cook on high heat.
  • When water reduces and rice is half cooked, lower the flame.
  • Cover and cook on very low heat (dum) for 10–15 minutes.
  • Once rice is soft and fluffy, turn off the heat and serve hot.