Aloo palak and palak chicken are both Pakistani classics that have been on dinner tables for generations. I love both but I always wanted the potatoes and the chicken together in one pot, so that is exactly what I did. This is my combined version and it has quickly become one of my favorite comfort meals.
The spinach cooks down into a thick, deeply flavored gravy with the tomatoes and spices, the chicken goes in and braises until tender, and the boiled potatoes are added at the end to soak up all of that flavor before a final finish of cream and lemon juice. It is hearty, warming, and the kind of meal that makes you want to eat it with fresh chapati and nothing else.
Why You’ll Love This Recipe
- A Pakistani comfort classic combining two beloved dishes in one
- Thick spinach gravy packed with flavor from the spices and tomatoes
- Tender chicken braised right in the masala
- Soft boiled potatoes that soak up all the sauce
- Finished with cream and lemon for richness and brightness
- Perfect with chapati or rice for a complete meal
Ingredients
- 1/4 cup oil
- 2 tsp cumin seeds
- 2 medium onions, sliced thin
- 3 medium tomatoes, chopped
- 500g baby spinach or plain spinach, chopped
- 2 to 3 tsp vegetable masala
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 1 to 2 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 600g chicken, bone in legs or any cut you prefer
- 4 to 5 medium potatoes, boiled and cubed
- 1/4 cup cream
- Juice of half a lemon
- Kasuri methi to finish
Instructions
1. Build the Masala Base
Heat the oil in a large pot or pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the onions and cook, stirring occasionally, until they are deeply golden and brown. Do not rush this step. Well browned onions are the foundation of the flavor here.
Add the chopped tomatoes and all the spices, vegetable masala, red chilli powder, turmeric, salt, cumin powder, and coriander powder. Stir everything together and cook until the tomatoes soften completely and the oil starts to separate from the masala.
2. Add the Chicken
Add the chicken pieces to the masala and stir to coat. Add a splash of water, cover the pot, and cook on medium low heat until the chicken is almost cooked through and tender. The steam does a lot of the work here so keep the lid on and let it go.
3. Add the Spinach
Remove the lid and add the chopped spinach. If using baby spinach, blitz it in a food processor first for a finer, more integrated texture in the final dish. Stir it through the chicken and masala.
Cook uncovered until the spinach wilts down completely and most of the water it releases has dried up. The gravy should look thick and dark green at this stage.
4. Finish the Dish
Add the boiled and cubed potatoes and pour in the cream. Stir gently so the potatoes are coated in the spinach masala without breaking apart. Cook for a few more minutes until the oil separates and rises to the surface, which tells you the masala is fully cooked.
Finish with the lemon juice and a generous pinch of kasuri methi. Stir once more and serve hot.
Why I Combined Aloo Palak and Palak Chicken
Both dishes are classics in their own right and I genuinely love both. But whenever I made palak chicken I always wanted potatoes in there, and whenever I made aloo palak I found myself wishing it had chicken. So eventually I just stopped choosing and put everything in the same pot.
The potatoes go in boiled rather than raw because they absorb the flavor of the masala and cream much better when they are already cooked through. They become soft, creamy, and completely coated in the spinach gravy. Combined with the tender braised chicken it makes for a really satisfying and complete meal.
This is pure comfort food for me. The kind of dish I make when I want something filling, homey, and packed with flavor without overthinking it.
The Spinach
Using a food processor to chop the spinach before adding it is a small trick that makes a big difference to the texture of the final dish. It breaks the spinach down more finely so it integrates into the gravy rather than sitting in large clumps. Baby spinach is great for this because the leaves are tender and blend easily. If using regular spinach, remove any tough stems first.
The spinach will release a lot of water when it hits the hot pan. Cooking it uncovered and letting that water evaporate is what gives you a thick, concentrated gravy rather than a watery one.
Tips for Getting It Right
Brown the onions properly. This is not a step to rush. Golden, deeply browned onions build the flavor base for the entire dish and you will taste the difference.
Let the spinach water cook off completely before adding the potatoes. Adding the potatoes too early while there is still a lot of liquid means they will not pick up the flavor of the masala properly.
Use boiled potatoes not raw. Raw potatoes take a long time to cook through in a thick spinach gravy and can become mushy on the outside before they are done in the middle. Boiling them first and adding them at the end gives you the best texture.
Do not skip the kasuri methi at the end. It adds a subtle warmth and a distinctly desi aroma that finishes the dish perfectly.
What to Serve It With
This is best eaten with fresh chapati or paratha for scooping up the thick spinach masala. It also works beautifully served over plain basmati rice. A simple raita or sliced onions on the side are all you need to complete the meal.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight and it genuinely tastes even better the next day.
Reheat in a pan over medium low heat with a small splash of water to loosen the gravy. Stir gently to avoid breaking up the potatoes. The microwave works for a quick reheat but the pan method gives a better result.
This dish also freezes well without the cream. Add fresh cream when reheating from frozen for the best texture.
Frequently Asked Questions (FAQ)
Q. Can I use boneless chicken instead of bone in?
Yes. Boneless chicken thighs work well and cook faster. Reduce the covered cooking time slightly and keep an eye on it so it does not dry out.
Q. Can I use frozen spinach?
Yes. Thaw it fully and squeeze out as much excess moisture as possible before adding it. The dish will still taste great but the texture will be slightly softer than fresh spinach.
Q. What is vegetable masala and can I substitute it?
Vegetable masala is a spice blend commonly used in Pakistani and South Asian cooking. If you cannot find it, a combination of extra cumin, coriander, and a pinch of garam masala works as a substitute.
Q. Do the potatoes have to be fully boiled before adding?
Yes. Fully boiled and cubed potatoes give the best result. They absorb the masala and cream beautifully without turning mushy or taking too long to cook through.
Q. Can I make this vegetarian?
Yes. Skip the chicken entirely and increase the potatoes to 6 to 7 for a fully vegetarian aloo palak. Follow the same method and reduce the cooking time in the braising step.
Chicken Aloo Palak
Ingredients
- 1/4 cup oil
- 2 tsp cumin seeds
- 2 medium onions chopped
- 3 medium tomatoes chopped
- 500 g baby spinach or plain spinach chopped
- 2 to 3 tsp vegetable masala
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 1 to 2 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 600 g chicken bone in legs or any cut you prefer
- 4 to 5 medium potatoes boiled and cubed
- 1/4 cup cream
- Juice of half a lemon
- Kasuri methi to finish
Instructions
- Heat oil in a large pot over medium heat. Add the cumin seeds and let them sizzle until fragrant. Add the chopped onions and cook until deeply golden and brown. Add the tomatoes and all the spices. Cook until the tomatoes are fully softened and the oil begins to separate.
- Add the chicken pieces and stir to coat in the masala. Add a splash of water, cover, and cook on medium low heat until the chicken is almost cooked through.
- Remove the lid and add the chopped spinach, blitzed in a food processor if using baby spinach. Stir through the chicken and masala and cook uncovered until the spinach wilts and the excess water dries up completely. The gravy should be thick and dark green.
- Add the boiled cubed potatoes and pour in the cream. Stir gently to coat without breaking the potatoes. Cook until the oil separates and rises to the surface.
- Finish with lemon juice and a generous pinch of kasuri methi. Stir once and serve hot with chapati or rice.
