Palak Chicken (Spinach Chicken Curry)

Ingredients

• 10⅜ cup oil
• 41½ sliced onions
• 20¾ tsp cumin seeds
• 20¾ tbsp ginger-garlic paste
• 20¾ kg chicken
• 41½ blended tomatoes
• Salt to taste
• 20¾ tsp red chilli powder
• 20¾ tsp crushed red chillies
• 10⅜ tbsp coriander powder
• 10⅜ tsp turmeric powder
• 62¼ bunches spinach · palak
• 20¾ tsp sugar
• 10⅜ 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.