Palak Chicken (Spinach Chicken Curry)

Wash the chicken pieces. Drain the excess water and keep them aside.

Remove the hard stems from the bunch of spinach. Chop the leaves along with the thin stems. Wash and drain the water and keep it aside.

Chop onions, ginger, garlic and green chilli.

Heat oil in a heavy-bottomed karahi/deep pot on medium to high flame.

Add black cardamom, cinnamon, cloves, chopped ginger and garlic. Saute for a minute till they sizzle and are light brown in color.

Add onions and green chillies and stir constantly. Cook for 3-4 minutes till the onions are slightly brown.

Mix in the tomatoes. Cook for another 3-4 minutes.

Add salt, turmeric, coriander powder, kashmiri red pepper, and cook till oil oozes to the surface.

Add chicken pieces and mix. Cook on medium to high flame for 3-4 minutes while stirring occasionally.

Now lower the flame, add spinach leaves and stir for 3-4 minutes.

Cover and cook for 15-20 minutes or until chicken is tender and water released from the spinach dries. Stir occasionally in between.

Once the chicken is cooked, check the seasoning (salt and chilli powder) and adjust to taste.

Turn off the flame. Add garam masala and ghee. Stir and cover the pot for a few minutes.

Serve hot with roti, tandoori roti or paratha.