Palak Chicken

Instructions

1. Prepare the spinach
   Blanch the spinach in boiling water for 2-3 minutes. Drain and transfer to ice water to stop the cooking process. Once cooled, blend the spinach into a smooth puree and set aside.
2. Marinate the chicken
   In a bowl, combine the chicken pieces with yogurt, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, and salt. Mix well and let it marinate for at least 15 minutes while you prepare other ingredients.
3. Sauté the aromatics
   Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until fragrant.
4. Cook the chicken
   Add the marinated chicken to the pan and cook on medium-high heat, stirring occasionally until the chicken is no longer pink on the outside, about 5-7 minutes.
5. Add the spices
   Stir in the remaining turmeric powder, coriander powder, and garam masala. Cook for 2 minutes to allow the spices to bloom and coat the chicken evenly.
6. Incorporate the spinach
   Pour the spinach puree into the pan and mix well. Season with salt to taste. Reduce heat to low, cover the pan, and simmer for 15-20 minutes until the chicken is tender and fully cooked.
7. Final touches
   Once the chicken is cooked through, adjust the seasoning if needed. If using cream, stir it in now to add richness to the curry. Let it simmer for another 2 minutes.
8. Serve
   Garnish with fresh coriander leaves and a drizzle of cream if desired. Serve hot with naan bread or steamed rice.