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Palak Chicken (chicken curry with spinach)

Palak Chicken (chicken curry with spinach)

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Cuisine India
Servings 4

Ingredients
  

For the spinach

  •  600gfresh spinach
  • 1 small bunch of fresh coriander leaves
  • ½ an onion, finely chopped
  • 1-2 garlic cloves, chopped
  • 1 small piece grated ginger
  • 1-2 green chillies, chopped
  • 2 tablespoons oil
  • Salt to taste

For the chicken:

  • 1kg chicken on bone (skinless, cut into medium-sized pieces)
  • 1 large onion cut into thin julienne
  • 2 tomatoes cut into small cubes
  • 125g plain yogurt
  • 2 tablespoons ginger-garlic paste
  • Salt to taste
  • 2 tablespoons oil

Spices:

  • 2 bay leaves
  • ½ cinnamon stick
  • 4-5 green cardamom
  • 5-6 cloves
  • 5-6 black pepper
  • ½ teaspoon cumin seeds
  • 1 teaspoon Kasuri Methi (dried fenugreek leaves)
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon Garam Masala

For the Tarka:

  • 2-3 garlic cloves cut into thin slices.
  • 1 teaspoon of red chilli
  • 1 tablespoon oil

Instructions
 

Marinate the chicken:

  • Whisk the yogurt very well with a fork.
  • In a large bowl put the chicken pieces, the yogurt, the ginger-garlic paste, salt, oil, Kasuri Methi, all the powdered spices except the Garam Masala. Mix everything well, cover, and leave to marinate for one hour (approx.).

Spinach paste:

  • Heat the oil in a large pan over medium-high heat. Add chopped garlic, grated ginger, and green chilli.
  • Slightly brown them and add chopped onion. Cook until the onion is transparent.
  • Add the spinach leaves, fresh coriander leaves, and salt. Cover the pot and cook the spinach for about 3 minutes or until it is soft and has released the water.
  • Remove from the heat and let it cool before blending.
  • Blend to a fine paste, if necessary, add some water.

Gravy:

  • In a pan heat the oil. Add all the whole spices (bay leaf, cardamom, cinnamon, cloves, black pepper, and cumin seeds).
  • When bubbles appear around the spices, add the onion. Fry until golden brown.
  • Add the marinated chicken and mix everything very well. Cook for a few seconds over high heat and then cover the pan.
  • Cook over medium heat until the chicken is well cooked, there is no water left and it has a golden color.
  • Add the tomatoes and sauté for a few seconds. Add the spinach mixture and garam masala.
  • Mix well and cover the pot again. Cook for about two minutes over low heat.

Tarka:

  • In a frying pan heat 1 ½ tablespoon oil. Add garlic slices and fry them until brown.
  • Add 1 teaspoon red chili, mix quickly, and immediately pour over the gravy.
  • Serve with Paratha or Chapati.