A rich and flavorful Indian chicken curry made with fresh spinach, aromatic spices, and slow-cooked to perfection.
Preparation Time: 15–20 minutes – time required to clean, marinate, and prep the ingredients.
Cooking Time: About 1 hour – slow cooking allows the flavors to develop beautifully.
Serves: 5–6 people – ideal for family meals or small gatherings.
### Ingredients
#### For Marination
* Chicken – 1 kg
* Salt – to taste
* Lemon juice – from 1 lemon
* Ginger-garlic paste – 1 tbsp
* Kashmiri red chilli powder – 1 tsp
#### For Spinach Paste
* Spinach – 1 large bunch
* Salt – a generous pinch
* Sugar – a pinch
* Ice-cold water – as required
* Fresh coriander – a handful (with stalks)
#### For Cooking
* Ghee – 2 tbsp
* Oil – 1 tbsp
**Whole Spices**
* Cumin seeds – ½ tsp
* Cinnamon stick – 2 inches
* Black peppercorns – 6
* Green cardamom – 2
* Black cardamom – 1
* Dry red chillies – 2
* Onions – 5 medium, sliced
* Green chillies – 3, slit
* Ginger-garlic paste – 2 tbsp
**Powdered Spices**
* Turmeric powder – ½ tsp
* Kashmiri red chilli powder – 1 tbsp
* Coriander powder – 1½ tbsp
* Cumin powder – ½ tsp
* Hot water – as required
* Tomatoes – 2, chopped
* Salt – to taste
#### For Tempering & Final Touch
* Ghee – 1 tbsp
* Garlic – 1 tbsp, roughly chopped
* Asafoetida – ½ tsp
* Kashmiri red chilli powder – ½ tsp
* Ginger – 2 inches, cut into juliennes
* Lemon juice – from ½ lemon
* Roasted kasuri methi powder – a pinch
* Garam masala – a pinch
* Fresh coriander – a handful, roughly chopped
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### Method
1. Add the chicken to a large bowl and make small cuts on the drumsticks to loosen the tendons. Add salt, lemon juice, ginger-garlic paste, and Kashmiri red chilli powder. Mix well and set aside to marinate while you prepare the other components.
2. Bring a large pot of water to a rolling boil. Add salt and sugar. Keep a bowl of ice-cold water ready on the side.
3. Add the spinach and fresh coriander to the boiling water and blanch for about 15 seconds. Using tongs, immediately transfer them to the ice-cold water to retain the green colour.
4. Squeeze out excess water from the blanched greens and blend them into a smooth paste. Keep aside.
5. Heat a large handi or deep pan on high flame. Add ghee and oil and allow them to heat properly.
6. Add all the whole spices followed by the sliced onions. Stir and cook on high heat until the onions turn golden brown.
7. Add slit green chillies and ginger-garlic paste. Sauté on high flame for about a minute.
8. Lower the flame slightly and add all the powdered spices. Add a splash of hot water and cook on medium to high heat for 3–4 minutes until fragrant.
9. Add chopped tomatoes along with salt and cook on high heat for 2–3 minutes. Cover and cook on medium heat until the tomatoes soften and turn mushy, stirring occasionally. Add hot water if the masala begins to dry.
10. Once the tomatoes are fully cooked, add hot water and cook on high flame until oil separates from the masala.
11. Add the marinated chicken and mix well to coat it evenly with the masala. Cook on high flame for 4–5 minutes.
12. Add the spinach puree, stir well, and cook until the colour deepens and turns darker. This will take about 10–12 minutes.
13. Adjust the consistency of the gravy with hot water—it should be neither too thick nor too thin. Cook until the chicken is fully done.
14. Taste and adjust seasoning if required.
15. For tempering, heat ghee in a small pan on high flame. Add chopped garlic and fry until lightly golden.
16. Switch off the heat and immediately add asafoetida and Kashmiri red chilli powder. Stir quickly and pour the tempering over the chicken.
17. Finish by adding ginger juliennes, lemon juice, roasted kasuri methi powder, garam masala, and fresh coriander. Mix well and serve hot.
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