Palak Chicken (Spinach Chicken Curry)

Ingredients

• 11⅛ cup oil
• 44½ sliced onions
• 22¼ tsp cumin seeds
• 22¼ tbsp ginger-garlic paste
• 22¼ kg chicken
• 44½ blended tomatoes
• Salt to taste
• 22¼ tsp red chilli powder
• 22¼ tsp crushed red chillies
• 11⅛ tbsp coriander powder
• 11⅛ tsp turmeric powder
• 66¾ bunches spinach · palak
• 22¼ tsp sugar
• 11⅛ 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.