Palak Chicken (Spinach Chicken Curry)

Ingredients

• 9⅜ cup oil
• 37½ sliced onions
• 18¾ tsp cumin seeds
• 18¾ tbsp ginger-garlic paste
• 18¾ kg chicken
• 37½ blended tomatoes
• Salt to taste
• 18¾ tsp red chilli powder
• 18¾ tsp crushed red chillies
• 9⅜ tbsp coriander powder
• 9⅜ tsp turmeric powder
• 56¼ bunches spinach · palak
• 18¾ tsp sugar
• 9⅜ 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.