Palak Chicken Curry | Weekly - Indian

Name: Palak Chicken Curry | Weekly - Indian
Ingredients: ~750g chicken thighsboneless & skinless, cut into 2 inch cubes; 4-5 whole kashmiri red chiliesadjust to taste; 1 1/2 tablespoons 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; 4 tablespoons 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 pinches nutmeg freshly grated; ½ teaspoon salt adjust to taste; 1 teaspoon kasoori methi crushed, skip if not available; ½ teaspoon garam masala; 2 tablespoons heavy cream optional

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Make The Spinach Gravy Add the tomato puree. Fry it with the chicken for approximately 2 minutes. Now, add the chicken to the pot.

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Ingredients

~750g chicken thighsboneless & skinless, cut into 2 inch cubes
4-5 whole kashmiri red chiliesadjust to taste
1 1/2 tablespoons 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
4 tablespoons 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 pinches nutmeg freshly grated
½ teaspoon salt adjust to taste
1 teaspoon kasoori methi crushed, skip if not available
½ teaspoon garam masala
2 tablespoons heavy cream optional