For marinating the chicken:
- 3 tablespoon curd
- 1 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 ½ teaspoon ground and roasted cumin seeds
For preparing the curry:
- 1 kg chicken bone (thighs and legs skinless)
- 700gms spinach leaves
- 3 tbsp cooking oil
- 4 green cardamom
- 2 bay leaves
- 1 cinnamon stick
- One large onion ( finely chopped )
- 1 medium ginger
- 5 cloves of garlic
- 1 red chilli
- 1 tablespoon tomato puree
- 1 tablespoon coriander powder
- Salt to taste
- ½tsp garam masala powder
- Chopped coriander and dried kasoori methi for garnish
- Add the chicken pieces to a large bowl, and mix all ingredients of marination one by one. Mix well, making sure all pieces are covered. Leave it for 30 minutes.
- Add the washed spinach to a blender with ½ cup of water and blend until smooth.
- In a blender, add the ginger, garlic and peppers with 2-3 tablespoons of water and mix until you get a thick paste. Put it aside.
- Heat a saucepan and add the spinach puree. Cook over low heat to remove moisture for 12 to 14 minutes until all moisture has evaporated. Make sure to mix every few minutes.
- Heat the oil in a thick saucepan. Add cardamom, bay leaves and cinnamon. Fry for 20-30 seconds. Add the onions and sauté over medium heat for 10-12 minutes. Mix well when the color changes, add the ginger, garlic and chili paste. Keep stirring for 2 minutes. Add a drop of water if it sticks to the bottom of the pot.
- Add the tomato puree and the marinated chicken pieces. Continue to cook for 8-10 minutes.
- Now lower the heat, add salt and cover the lid. Cook for 15-17 minutes.
- Stir in between and cook on low heat for another 5-7 minutes with the lid closed. Turn off the fire.
Garnish the cooked palak chicken curry with coriander and kasoori methi.