Name: Chicken Koftas in Palak Gravy Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 8 medium handfuls baby spinach (8 ounces or 227 grams); 1 medium onion, chopped (about 1½ cups); 2 garlic cloves, chopped; ¼ inch fresh ginger, chopped; 20 raw cashews; 1 medium-large tomato, chopped (about ½ cup plus 2 tablespoons); 4 teaspoons coriander powder; ½ to 1 teaspoon cayenne pepper or Indian chili powder; ½ teaspoon garam masala; ¼ teaspoon turmeric powder; 1 teaspoon sugar; 3 to 4 tablespoons vegetable oil; ¾ to 1 teaspoon salt, divided, for the gravy; 1 cup water; 1 pound (450 grams) ground chicken; 1 large egg; ¼ cup plus 2 tablespoons breadcrumbs; ¼ teaspoon salt; Water, as needed to keep your hands damp while shaping

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These tender chicken koftas simmer in a creamy, gently spiced spinach gravy that’s as comforting as it is colorful. The Chicken Koftas in Palak Gravy Recipe brings together juicy, lightly browned chicken meatballs, sweet onion and cashew, and plenty of fresh spinach for a satisfying meal that feels special but is easy to make at home.

Ingredients You'll Need

A close-up view of many small round golden-peach snack balls arranged in a single crowded layer on a white plate, with several partly cropped by the frame. Each ball has a lightly browned, uneven surface with a soft, crumbly texture and tiny pale flecks. The plate has fine curved gray and muted red lines, with a white marbled texture in the background, soft natural light, and shallow focus photo taken with an iphone --ar 4:5 --v 7

The ingredient list is simple, but each item has a delicious job to do: spinach brings the vivid green color, cashews add body to the gravy, and a few warm spices give the sauce its inviting flavor. Keep your ingredients prepped before you start, since the cooking moves along quickly once the koftas hit the pan.

Baby spinach: 8 ounces (227 grams), about 8 medium handfuls. Fresh baby spinach blanches quickly and gives the gravy its signature color and earthy flavor.
Onion: 1 medium, chopped, about 1 ½ cups. Cooking the onion until soft and lightly golden builds a sweet, savory foundation for the sauce.
Garlic: 2 cloves, chopped. Garlic adds a familiar savory note without overpowering the spinach.
Fresh ginger: ¼ inch, chopped. A small piece brings gentle warmth and a little brightness.
Raw cashews: 20. These soften as they cook and help make the blended gravy rich and creamy.
Tomato: 1 medium to large, about ½ cup plus 2 tablespoons. Tomato adds tang and helps balance the richness of the cashews.
Ground coriander: 4 teaspoons. Its citrusy, warm flavor gives the gravy much of its character.
Cayenne or Indian chili powder: ½ to 1 teaspoon. Start with ½ teaspoon for moderate heat, or add more if you enjoy a bolder kick.
Garam masala: ½ teaspoon. This fragrant spice blend rounds out the sauce with warm, aromatic flavor.
Turmeric: ¼ teaspoon. Turmeric adds earthy depth and a hint of golden color.
Salt: 1 to 1 ¼ teaspoons, divided. Season in stages so the chicken and gravy are both well seasoned.
Sugar: 1 teaspoon. A little sugar softens the tomato’s tang and balances the spices.
Vegetable oil: 3 to 4 tablespoons. Use enough to brown the koftas and soften the aromatics in the same pan.
Ground chicken: 1 pound (450 grams). Ground chicken makes tender, delicate koftas that soak up the spinach gravy.
Egg: 1 large. The egg helps bind the chicken mixture so the koftas hold their shape.
Breadcrumbs: ¼ cup plus 2 tablespoons. Breadcrumbs help the meatballs hold together; add a little more only if the mixture is too soft to shape.
Water: 1 cup, plus a little for shaping. Water loosens the gravy for simmering, while damp hands make shaping the sticky chicken mixture easier.

How to Make Chicken Koftas in Palak Gravy Recipe

Top-down close-up of a clear food processor bowl filled with one thick layer of bright green herb paste, with a slightly chunky, moist texture and small pale flecks throughout; a round cream-colored blade hub sits in the center, and the clear processor rim and handle are visible around the mixture, on a white marbled texture, bright natural light, photo taken with an iphone --ar 4:5 --v 7

Step 1: Blanch the spinach

Bring a medium pot of water to a rolling boil. Add half the spinach and gently press the leaves under the water. Let them cook for about 30 seconds, then lift them out with a slotted spoon and set them on a plate or in a bowl to drain. Repeat with the remaining spinach. Blanching softens the leaves while helping preserve their fresh color, and cooking them in two batches gives them room to wilt quickly.

Step 2: Shape the chicken koftas

In a bowl, combine the ground chicken, egg, breadcrumbs, and ¼ teaspoon salt. Mix just until everything is evenly incorporated; overworking the mixture can make the koftas dense. Scoop portions of about 2 tablespoons and gently roll them into balls. Keep a small bowl of water beside you and dip your hands in it before shaping each one to help prevent sticking. If the mixture is too soft to handle, mix in up to 2 extra tablespoons of breadcrumbs, keeping in mind that extra crumbs may make the koftas a little less tender.

Step 3: Brown the koftas and cook the aromatics

Heat 3 to 4 tablespoons of vegetable oil in a large nonstick sauté pan over medium-high heat. When the oil is moderately hot, arrange the koftas in a single layer, working in batches if needed. Brown them on the bottom, then gently turn and brown the other side. They will not be fully cooked yet, so transfer them to a plate with a slotted spoon and leave the flavorful oil in the pan.

Add the chopped onion, garlic, ginger, cashews, and ½ teaspoon salt to the same pan. Cook over the same heat, stirring often, until the onion is translucent and beginning to turn golden. Add the tomato, coriander, cayenne or chili powder, garam masala, and turmeric. Cook, stirring, until the mixture thickens and you can see a little oil beginning to separate around the edges. This step concentrates the spices and gives the gravy a deeper, more rounded flavor.

Step 4: Blend and simmer the Chicken Koftas in Palak Gravy Recipe

Take the pan off the heat and transfer its contents to a food processor along with the blanched spinach. Process for about 2 minutes, stopping to scrape down the sides if needed. Aim for a finely chopped, cohesive mixture rather than a completely smooth purée; a little texture makes the finished gravy especially appealing.

Pour the blended mixture back into the empty sauté pan. Add the browned koftas, 1 cup of water, the sugar, and enough of the remaining salt to taste. Set the pan over medium heat and bring the gravy to a gentle boil, watching for bubbles across the surface. Lower the heat as needed and simmer for 3 to 5 minutes, until the gravy thickens and the koftas are cooked through. Because kofta size and pan heat can vary, check that the center of a meatball reaches 165°F (74°C) before serving.

How to Serve Chicken Koftas in Palak Gravy Recipe

Garnishes

Serve the koftas warm, tucked into the green gravy, with a spoonful of sauce over each one. A little chopped cilantro, a swirl of cream, or a spoonful of plain yogurt makes a lovely finishing touch. If you like extra heat, add a pinch of chili powder; for a fresher contrast, a squeeze of lemon just before serving brightens the spinach and spices.

Side Dishes

Warm naan, parathas, rotis, or phulkas are all wonderful for scooping up the gravy. For a rice-based meal, serve the koftas with steamed basmati rice, which lets the sauce take center stage. A simple cucumber salad or lightly dressed sliced vegetables can add a crisp, cool contrast to the rich, warmly spiced dish.

Creative Ways to Present

For a family-style meal, spoon the gravy into a shallow serving bowl and arrange the koftas on top so they stay visible. You can also serve individual portions over rice in wide bowls, with bread on the side for dipping. For a casual gathering, offer the gravy and koftas in a warm dish alongside small pieces of naan, letting everyone build their own flavorful bites.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool, then transfer them to an airtight container and refrigerate for up to 3 to 4 days. Store the koftas with plenty of gravy so they stay moist. The sauce may thicken in the fridge, which is easy to fix when reheating with a splash of water.

Freezing

You can freeze the koftas and gravy together in a freezer-safe container for up to 2 to 3 months. Leave a little space at the top for expansion, and label the container with the date. Thaw it overnight in the refrigerator for more even reheating. The spinach gravy may look slightly different after freezing, but stirring it well as it warms should bring it back together.

Reheating

Reheat leftovers gently in a covered saucepan over low to medium-low heat, stirring occasionally and adding a little water if the gravy has become too thick. You can also microwave individual portions in a covered, microwave-safe dish, stirring partway through. Heat until the koftas are steaming hot throughout; if checking with a thermometer, aim for 165°F (74°C).

FAQs

Can I make the gravy ahead of time?

Yes. Prepare and blend the spinach gravy, then refrigerate it in an airtight container for up to 2 days. When you’re ready to serve, bring the gravy to a gentle simmer, add the browned koftas and water, and cook until the meatballs are fully cooked through.

How can I keep the chicken koftas tender?

Mix the chicken ingredients only until combined, and shape the koftas gently rather than packing them tightly. Use just enough breadcrumbs to help the mixture hold its shape; adding too many can make the meatballs firmer.

Can I adjust the spice level?

Absolutely. Use ½ teaspoon of cayenne or Indian chili powder for a milder gravy, then taste and add more next time if you want extra heat. For a little warmth without much spice, leave the chili at the lower amount and keep the garam masala as written.

Do I need a food processor to make the gravy?

A food processor is convenient, but a blender can also work. Let the cooked onion mixture cool slightly before blending, and blend in batches if needed. If the mixture is too thick to move easily, add a small splash of water, but keep the finished gravy textured rather than completely smooth.

What can I use instead of breadcrumbs?

For a gluten-free version, use gluten-free breadcrumbs in the same amount. If you don’t have breadcrumbs, a small amount of finely ground oats may help bind the koftas, though the texture can differ. Add any substitute gradually so the mixture stays tender and easy to shape.

Final Thoughts

If you’re in the mood for something cozy, colorful, and full of flavor, give this Chicken Koftas in Palak Gravy Recipe a try. Serve it with warm naan or rice, pass the extra gravy around the table, and enjoy how quickly a few everyday ingredients turn into a meal worth lingering over.

Ingredients You'll Need