Palak Chicken (Spinach Chicken Curry)

Ingredients

• 12⅛ cup oil
• 48½ sliced onions
• 24¼ tsp cumin seeds
• 24¼ tbsp ginger-garlic paste
• 24¼ kg chicken
• 48½ blended tomatoes
• Salt to taste
• 24¼ tsp red chilli powder
• 24¼ tsp crushed red chillies
• 12⅛ tbsp coriander powder
• 12⅛ tsp turmeric powder
• 72¾ bunches spinach · palak
• 24¼ tsp sugar
• 12⅛ 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.