Palak Chicken (Chicken Spinach Curry)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Put the chicken in a large bowl. Add ¼ teaspoon salt, the black pepper, red chilli powder and lemon juice. Mix and set aside.
2. Heat 1 teaspoon oil in a hot pan, add the cashews and green chilies, and stir fry until the chilies blister. Add the cleaned, rinsed and drained spinach and stir fry on medium heat until wilted and fully cooked, about 6 minutes. Turn off the heat and let cool.
3. Pour ½ cup cold water into a blender, add the spinach, chilies and cashews, and blend into a smooth puree. Taste it; if you want more heat, add back the reserved chilies and blend again.
4. Heat the remaining oil (with the ghee, if using) in a hot pan. Add all the whole spices and let them sizzle. Stir in the chopped onions and sauté until light brown and very soft.
5. Stir in the ginger garlic paste and sauté for 1 minute, until fragrant.
6. Add the tomatoes and salt, stir well and cook until the tomatoes lose their raw flavour. You may cover the pan at this stage.
7. Add the marinated chicken and stir fry on medium-high heat until pale. Stir in the garam masala.
8. Pour in ½ to ¾ cup hot water, mix well and cook covered on medium heat until the chicken is fully cooked through.
9. Stir in the spinach puree. If the gravy is too thick, add a little hot water.
10. Simmer until bubbling hot, about 3 to 4 minutes. Taste and adjust the salt. Crush the kasuri methi between your palms, sprinkle it over the curry and turn off the heat. Keep the gravy slightly runny if serving with rice; it thickens as it cools.
11. Garnish with cream if you like, squeeze over lemon juice and serve with steamed rice, naan, roti or chapati.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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