Palak Chicken Curry

Step 1: Marinate the Chicken

Take the chicken pieces in a bowl. Squeeze half a lemon over them. Add 1 teaspoon of salt, 1 teaspoon of red chili powder, and 1.5 tablespoons of ginger-garlic paste. Mix everything thoroughly to coat the chicken. Marinate for at least 1 hour.

Step 2: Prepare Spinach for Paste

Heat water in a pot. Add 0.5 teaspoon of salt and 0.5 teaspoon of sugar to the boiling water. In a separate bowl, prepare an ice bath by adding ice cubes to cold water.

Step 3: Blanch and Grind Spinach

Once the water is hot, add the spinach leaves to blanch. Cook until the spinach becomes soft, which should take about 2-3 minutes. Immediately transfer the blanched spinach to the ice bath to stop the cooking process and retain its green color. Wash the spinach well in the cold water, then drain and grind it into a fine paste.

Step 4: Sauté Aromatics and Spices

Heat 3 tablespoons of cooking oil in a kadai (wok) over medium heat. Add whole spices: bay leaf, cinnamon stick, green cardamom, and dried red chili. Sauté for a few seconds until fragrant. Add the sliced onion and fry until it turns golden brown, about 7-10 minutes. Then add 1 tablespoon of ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

Step 5: Cook Tomatoes and Chicken

Add 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, salt to taste, 0.5 teaspoon of black pepper powder, and 0.5 teaspoon of turmeric powder. Mix well and cook for 1-2 minutes. Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala, approximately 5-7 minutes. Now, add the marinated chicken to the kadai and mix thoroughly with the masala. Cover and cook the chicken for about 15-20 minutes, stirring occasionally, until it is 50% cooked.

Step 6: Add Spinach Paste and Simmer

Once the chicken is 50% cooked, add the prepared spinach paste to the kadai. Mix well and continue to cook, stirring frequently, until the color of the spinach paste darkens and it is well incorporated with the chicken, about 10-12 minutes. Add 1 cup of water to adjust the consistency of the gravy. Bring to a simmer, then cover and cook for another 10-15 minutes until the chicken is fully cooked and tender.

Step 7: Prepare and Add Tempering (Tarka)

In a small pan, heat 1 tablespoon of ghee. Add the chopped garlic and fry until it turns light golden brown. Add 0.5 teaspoon of Kashmiri red chili powder to the ghee and immediately pour this tempering over the chicken curry. Mix gently.

Step 8: Garnish and Serve

Garnish the Palak Chicken Curry with ginger juliennes. Sprinkle 1 teaspoon of Sahi garam masala and 1 tablespoon of crushed Kasuri methi over the curry. Serve hot with rice or naan.

• Marinating the chicken for at least one hour helps in tenderizing and infusing flavors.

• Blanching spinach in hot water and then immediately transferring to ice-cold water helps retain its vibrant green color.

• Adjust spice levels according to your preference.

• You can add a touch of fresh cream or yogurt at the end for a richer gravy.

• For a vegetarian version, replace chicken with paneer or mixed vegetables.