Palak Chicken Curry

Ingredients

~750g chicken thighsboneless & skinless, cut into 2 inch cubes

For The Spice Rub

1. 4-5 whole kashmiri red chiliesadjust to taste

2. 1.5 tablespoon coriander seeds

3. ¼ teaspoon fennel seeds

4. 1 teaspoon cumin seeds

5. 12-15 black peppercorns

6. 4  cloves

7. ½ teaspoon red chilli powder (hot), use cayenne powder instead

8. ¼ turmeric powder

9. ½ teaspoon salt

For The Spinach Sauce

1. 4 tablespoon mustard oil or any cooking oil you use at home

2. 1 inch cinnamon stick

3. 1 black cardamom

4. 1 large bay leaf

5. 1 cup chopped onion

6. 2 garlic cloves minced

7. ¼ inch ginger julinned

8. ¾ cup tomato puree simply boil 3 medium tomatoes and puree them, or use ½ cup canned tomato sauce

9. 12-14 oz (~10 cup) fresh spinach read notes on how to use frozen spinach

10. ¼- ⅓ cup hot water ,depending on desired consistency of sauce

11. 2 pinch nutmeg freshly grated

12. ½ teaspoon salt adjust to taste

13. 1 teaspoon kasoori methi crushed, skip if not available

14. ½ teaspoon garam masala

15. 2 tablespoon heavy cream optional

Directions

Make The Spinach Gravy

1. ⁠In a wide pot with a heavy bottom, heat up oil.

2. Temper the oil with whole spices - cinnamon, black cardamom & bay leaf.

3. Add the chopped onions and cook until they reach a light brown to golden brown stage.

4. Add the ginger and garlic to the pot and fry for about 45 seconds.

5. Now, add the chicken to the pot. Keep the flame on medium and once mixed, allow the chicken to sear on all sides for 2-3 minutes. 

6. Add the tomato puree. Fry it with the chicken for approximately 2 minutes.

Note - If you are using bone in chicken, after searing, cover the pot and let the chicken cook to about 80 % doneness before adding the spinach puree.

Bhunai

1. Add the spinach puree next. We will fry the chicken and spinach together, a technique known as bhunai, for the next 8-10 minutes until the chicken is thoroughly cooked.

2. While frying, stir occasionally to ensure even cooking until the chicken is done. You'll notice that the spinach sauce will deepen in color and start glistening.If needed, add a splash of water as required to maintain consistency

3. Finish the palak chicken curry with garam masala, nutmeg, crushed kasoori methi and 1-2 tablespoon of heavy cream. Let rest for 10-15 minutes before serving.

P.S - I didnt use heavy cream, I added 10 cashew soaked and grinded