Step-by-Step Instructions

1. 1.Heat Oil and Add Whole Spices

   Heat a wide pan or wok on medium heat. Add 3 to 4 tablespoons of oil. Once hot, add 1/4 teaspoon Shahijeera/Caraway Seeds, 2 pieces of Cinnamon/Dalchini, 4 Cardamom/Elaichi, 3 Cloves/Lavangam, around 10 Black Pepper Corns, and 2 Bay Leaves/Biryani Aaku. Mix once and let them sizzle for a few seconds.

2. 2.Sauté Onions

   Add 2 small sliced onions (Ullipayalu) to the pan. Sauté the onions on medium heat until they turn golden brown, stirring occasionally. This should take approximately 5-7 minutes.

3. 3.Add Ginger Garlic and Green Chili Paste

   Once onions are golden, add 1/2 teaspoon Turmeric (Pasupu), 1.5 tablespoons Ginger Garlic Paste (Allam Velluli Paste), and 1 tablespoon Green Chili Paste (Pachimirchi Paste). Sauté for 1-2 minutes until the raw smell of the pastes goes away.

4. 4.Cook Chicken

   Add 1 Kg (2.2 lb) of chicken pieces to the pan. Sauté the chicken on medium heat until it turns opaque, the moisture evaporates, and it gets a light sear. This process will take about 8-10 minutes, stirring frequently.

5. 5.Add Powdered Spices and Salt

   Add 1 tablespoon Red Chili Powder (Karam), 2 teaspoons Coriander Powder (Dhaniyala Podi), 1 teaspoon Cumin Powder (Jeera Powder), and salt to taste. Mix well to coat the chicken with the spices. Fry on medium-low heat for 2 to 3 minutes.

6. 6.Incorporate Yogurt and Water

   Add 1/3 cup of yogurt (Curd/Perugu) to the chicken. Mix well and cook for 1 to 2 minutes. Then, add water just enough to cover the chicken pieces. Mix thoroughly, scraping down the sides of the pan to ensure all flavors are incorporated.

7. 7.Simmer Chicken

   Cover the pan with a lid and cook on medium-low heat until the chicken is about 90% done. This will take approximately 15-20 minutes. Remember to stir in between to prevent sticking and ensure even cooking.

8. 8.Add Spinach and Final Spices

   Once the chicken is 90% cooked, add 4 cups of finely chopped spinach (Palakura) to the pan. Mix well and cook uncovered until the spinach is cooked, stirring occasionally. This should take about 5-7 minutes. When the spinach is almost cooked, add 1/2 teaspoon Kasoori Methi and 1/2 to 3/4 teaspoon Garam Masala. Mix well and cook for another 3 to 4 minutes. Raise the heat to medium-high if needed to thicken the gravy to your desired consistency.

9. 9.Serve

   Your Palak Chicken Curry is ready. Serve hot with rotis, bhakris, plain basmati rice, jeera rice, or bagara rice.