Name: Palak Chicken (Spinach Chicken Curry)
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1/2 cup oil; 2 sliced onions; 1 tsp cumin seeds; 1 tbsp ginger-garlic paste; 1 kg chicken; 2 blended tomatoes; Salt to taste; 1 tsp red chilli powder; 1 tsp crushed red chillies; 1/2 tbsp coriander powder; 1/2 tsp turmeric powder; 3 bunches spinach, palak; 1 tsp sugar; 1/2 tsp salt; Fresh coriander, garnish; Tarka, Tempering; Butter; Green chillies; Whole black peppercorns, sabut gol mirch; Whole garlic cloves, lightly crushed; ### Method; Chicken Masala

Instructions 16

Heat oil, fry onions until golden.
Add cumin seeds & ginger-garlic paste.
Add chicken, fry 5 minutes.
Add tomatoes and all spices.
Cover and cook 5 minutes until oil separates.
Spinach Preparation.
Boil water, add palak, sugar, and salt.
Blanch 5 minutes, strain, and blend smooth.
Combine.
Add spinach paste to chicken.
Cook on low flame for 20 minutes until oil appears.
Garnish with fresh coriander.
Tarka.
Heat butter, add garlic, green chillies & peppercorns.
Fry lightly and pour over palak chicken.
Best served with naan, tandoori roti, or boiled rice.

Palak Chicken (Spinach Chicken Curry)