Name: Palak Chicken Curry/Chicken curry made with Spinach Leaves
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: Chicken (with bone)...1 kg; Spinach leaves (chopped)...5 cups; Mustard oil...2 tbsp; Sliced onions...1 medium size; Cumin seeds...1/2 tsp.; Cinnamon stick...2 inch piece; Bay leaf...1; Chopped garlic...2 tbsp.; Coriander powder...1 tsp.; Cumin powder...1/2 tsp.; Garam masala powder...2 tsp.; Kasuri methi or dried fenugreek leaves (crushed)...1.5 tbsp.; Turmeric powder...1/2 tsp.; Kashmiri red chilli powder...2 tsp.; Tomato purée...from 2 medium sized tomatoes (1 cup); Salt...to taste; Lime juice (optional)

Instructions

To the chicken, add half a teaspoon of turmeric powder, half a teaspoon of cumin powder, 2 teaspoons of coriander powder, 1 teaspoon of garam masala powder and 1 teaspoon of salt. Give that a good mix
Add 2 tablespoons of mustard oil

Coat the chicken really well with the mustard oil. Mustard oil gives the chicken a very nice and intense taste
Set that aside
Set a pan on medium heat and add approximately 3 tablespoons

Add cumin seeds, cinnamon stick and the bay leaf
Once the cumin seeds start to splutter add the chopped onions and sprinkle some salt so the onions cook faster
Stir fry till the onions turn golden brown in color

This should take approximately four minutes
Then add the chopped garlic and keep stirring till the onions turn nice and dark.This should take another 3 minutes or so
Add the marinated chicken in

Stir fry the chicken until it turns nice and brown
Stir fry for around 10 minutes and make sure that the chicken is fried well
Then add the tomato puree and coriander powder

Add Kashmiri chilli powder and a cup of water
Give it a quick stir and place a lid on it
Let the chicken completely cook through This should take 8 to 10 minutes

Add the spinach leaves
Place the lid on on for 3 minutes so that the spinach leaves wilt. Once they have wilted it’s much easier to mix them into the gravy
Mix well and let the gravy simmer and get thicker

Let the gravy simmer for around eight minutes
Add more salt if you need to
Add garam masala and add in the Kasuri methi leaves. Do so by crushing it nicely in between your palms.

You can squeeze some lime juice if you wish. I like it a little sour but that’s totally optional

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