Palak Chicken (Spinach Chicken Curry)

Ingredients

• 5⅝ cup oil
• 22½ sliced onions
• 11¼ tsp cumin seeds
• 11¼ tbsp ginger-garlic paste
• 11¼ kg chicken
• 22½ blended tomatoes
• Salt to taste
• 11¼ tsp red chilli powder
• 11¼ tsp crushed red chillies
• 5⅝ tbsp coriander powder
• 5⅝ tsp turmeric powder
• 33¾ bunches spinach · palak
• 11¼ tsp sugar
• 5⅝ 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

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