Palak Chicken

1. 1
   prep · ~3 min

   Blanch the spinach.

   1.Bring a pot of water to a rolling boil.

   2.Add the spinach leaves and blanch for 2 minutes until wilted.

   3.Drain and immediately plunge into ice-cold water to retain color.

   4.Drain well and puree to a smooth paste. Set aside.

   TIPThe ice bath is essential for holding that bright green color. Don't skip it.
2. 2
   saute · ~7 min

   Sear the chicken.

   1.Heat 1 tbsp oil in a heavy-bottomed pan over medium-high heat.

   2.Add chicken pieces and sear until golden brown on all sides (5-7 min).

   3.Remove and set aside on a plate.

   TIPSearing locks in the juices and adds depth to the curry. Don't crowd the pan.
3. 3
   temper · ~2 min

   Temper the whole spices.

   1.In the same pan, add remaining 1 tbsp oil and 1 tbsp ghee.

   2.Add cumin seeds, bay leaf, and green cardamom pods.

   3.Let them crackle and become fragrant (30 sec).
4. 4
   saute · ~10 min

   Caramelize the onions.

   1.Add chopped onions to the pan.

   2.Cook over medium heat until deeply golden brown (8-10 min).

   3.Stir occasionally to prevent burning.

   TIPCaramelizing the onions well is the secret to a rich, naturally sweet gravy.
5. 5
   saute · ~9 min

   Build the spice base.

   1.Add ginger, garlic, and green chilies. Sauté until the raw smell disappears (1 min).

   2.Add chopped tomatoes and cook until they soften completely (4-5 min).

   3.Add turmeric powder, red chili powder, and coriander powder. Stir well.

   4.Cook until the oil separates from the mixture (2-3 min).

   TIPThe oil separating from the masala is your visual cue that the base is perfectly cooked.
6. 6
   simmer · ~20 min

   Simmer the chicken in the gravy.

   1.Return the seared chicken to the pan and stir to coat with masala.

   2.Add 1 cup water and salt. Bring to a boil, then lower the heat.

   3.Cover and simmer until the chicken is tender and cooked through (15-20 min).

   4.Check internal temperature — chicken must reach 165°F (74°C).

   TIPBone-in chicken adds more flavor to the gravy. Adjust the water if you prefer a thinner or thicker consistency.
7. 7
   simmer · ~6 min

   Fold in the spinach puree and finish.

   1.Stir in the prepared spinach puree and mix well.

   2.Simmer on low heat for 5 minutes until the gravy turns glossy green.

   3.Add garam masala, fresh cream, and lemon juice. Stir gently.

   4.Cook for 1 minute more, then turn off the heat.

   TIPNever boil the curry after adding spinach puree — it dulls the green color. Keep it on a low simmer.
8. 8
   serve · ~5 min

   Rest and serve hot.

   Let the Palak Chicken rest for 5 minutes. Garnish with a swirl of cream and serve hot with naan or steamed rice.

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