Palak Chicken (Spinach Chicken Curry)

Ingredients

• 12⅜ cup oil
• 49½ sliced onions
• 24¾ tsp cumin seeds
• 24¾ tbsp ginger-garlic paste
• 24¾ kg chicken
• 49½ blended tomatoes
• Salt to taste
• 24¾ tsp red chilli powder
• 24¾ tsp crushed red chillies
• 12⅜ tbsp coriander powder
• 12⅜ tsp turmeric powder
• 74¼ bunches spinach · palak
• 24¾ tsp sugar
• 12⅜ 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.