Palak Chicken Curry | Weekly - Indian | Umami

Ingredients

• ~750g chicken thighsboneless & skinless, cut into 2 inch cubes
• For The Spice Rub
• 4-5 whole kashmiri red chiliesadjust to taste
• 1.5 tablespoon coriander seeds
• ¼ teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 12-15 black peppercorns
• 4 cloves
• ½ teaspoon red chilli powder (hot), use cayenne powder instead
• ¼ turmeric powder
• ½ teaspoon salt
• For The Spinach Sauce
• 4 tablespoon mustard oil or any cooking oil you use at home
• 1 inch cinnamon stick
• 1 black cardamom
• 1 large bay leaf
• 1 cup chopped onion
• 2 garlic cloves minced
• ¼ inch ginger julinned
• ¾ cup tomato puree simply boil 3 medium tomatoes and puree them, or use ½ cup canned tomato sauce
• 12-14 oz (~10 cup) fresh spinach read notes on how to use frozen spinach
• ¼- ⅓ cup hot water ,depending on desired consistency of sauce
• 2 pinch nutmeg freshly grated
• ½ teaspoon salt adjust to taste
• 1 teaspoon kasoori methi crushed, skip if not available
• ½ teaspoon garam masala
• 2 tablespoon heavy cream optional