Palak Chicken (Spinach Chicken Curry)

Ingredients

• 8⅞ cup oil
• 35½ sliced onions
• 17¾ tsp cumin seeds
• 17¾ tbsp ginger-garlic paste
• 17¾ kg chicken
• 35½ blended tomatoes
• Salt to taste
• 17¾ tsp red chilli powder
• 17¾ tsp crushed red chillies
• 8⅞ tbsp coriander powder
• 8⅞ tsp turmeric powder
• 53¼ bunches spinach · palak
• 17¾ tsp sugar
• 8⅞ 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.