Palak Chicken (Spinach Chicken Curry)

Ingredients

• 10⅝ cup oil
• 42½ sliced onions
• 21¼ tsp cumin seeds
• 21¼ tbsp ginger-garlic paste
• 21¼ kg chicken
• 42½ blended tomatoes
• Salt to taste
• 21¼ tsp red chilli powder
• 21¼ tsp crushed red chillies
• 10⅝ tbsp coriander powder
• 10⅝ tsp turmeric powder
• 63¾ bunches spinach · palak
• 21¼ tsp sugar
• 10⅝ 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.