Palak Chicken

1: Marinate the chicken using all the ingredients for the marination. Allow it to marinate for at least 15 minutes.

2: Bring a pot of water to a boil. Add the sugar and vinegar. Blanch the spinach for 2 minutes.

3: Remove the spinach into a bowl of ice cold water to cool it down and stop the cooking process.

4: Grind the spinach into a smooth paste without adding any water.

5: Heat oil in a pan. Add the whole spices followed by the garlic and sauté lightly.

6: Add the onion and green chilli. Once the onion turns light golden brown, add half of the Palak paste and sauté on high heat until the excess moisture evaporates.

7: Add the marinated chicken and mix. Cover and cook for 10 minutes.

8: Add the remaining Palak paste and salt. Cover and cook for 5 more minutes. Add garam masala powder, kasuri methi powder, ghee, grated nutmeg, and cream. Mix well and turn off the heat as soon as it comes to a simmer. Serve hot with rice/roti/naan.