There’s something deeply comforting about simple, everyday meals — the kind that come together quietly, without fuss, and fill the kitchen with warmth. This Palak Murgh I Spinach Chicken Curry, was one of those dishes — wholesome, gently spiced, and full of flavour without being heavy. Cooking it felt like a pause — a moment to slow down, to stir, to taste, and to feel grounded again.
The tender chicken is wrapped in a velvety green sauce, full of flavour, that feels both nourishing and light. It takes very little time to make — a quick blend, a gentle simmer — and before you know it, lunch is ready.
We had it with fresh rotis and a simple salad on the side. The soft, spiced curry against the crispness of the salad made for a lovely balance — satisfying, but never too rich.
It’s these small, quiet meals that remind me how comforting home cooking can be — how food doesn’t need to be elaborate to bring joy.
💚 Palak murgh — a bowl of warmth, colour, and calm.
Continue reading for the full, printable recipe for my Palak Murgh I Spinach Chicken Curry
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Sunita's World- Life and food
Blog- www.sunitabhuyan.net
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Palak Murgh I Spinach chicken curry
Ingredients
- 900 gms boneless, skinless, chicken, cut into bite sized pieces
- 300 gms fresh spinach leaves
- a small bunch of coriander
- 1 very large or 2 small sized onions, peeled and chopped
- 1 green chilli
- 1 inch piece of ginger, chopped
- 5-6 large cloves of garlic, peeled and chopped
- A small handful of cashew nuts
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Water
- 1 tbsp kasuri methi ( dried fenugreek leaves )
- 2 tbsp oil
- Salt to taste
For tempering-
- 1 tsp cumin seeds
- 2 one inch sticks of cinnamon
- 2 bay leaves
- 1 whole red chilli, halved
Instructions
- In a pot, add the spinach, green chilli, onion, fresh coriander, ginger, garlic, turmeric powder, cumin powder, coriander powder, cashew nuts and salt . Add a little water, just a little, the spinach will wilt and reduce in volume and will also leave water. Add more water later if needed.
- Put the pot over heat, cover and bring to a boil. Stir once, reduce heat and cook till the onions are soft.
- Remove from heat and blend everything together. Adjust the consistency, if too thick, add more water.
- Heat the oil in another pan.
- Add the ingredients for tempering. Stir for a couple of seconds.
- Add the chicken over high heat and stir till the pieces are not pink on the outside.
- Add the spinach puree, stir and ring to a boil. At this point the spinach mixture should comfortable cover the chicken in the pot. Adjust the water accordingly.
- Reduce heat to low, cover and cook till the chicken is cooked thoroughly. stir in between.
- Crush the kasuri methi between your palms and add to the pot.
- Add the garam masala powder.
- Check the consistency of the gravy. I kept it free flowing. If you like it thicker, increase the heat and reduce the liquid.
- I served the chicken curry with some roti and a fresh salad on the side.
Notes
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Until next time,
Sunita
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