Blanch the Spinach: Boil water with a little salt in a pot. Drop in the spinach leaves and cook for just 2 minutes. Immediately remove and rinse under cold water to retain that bright green colour.

Make the Puree: Add the blanched spinach, 3 green chillies, coriander leaves, and a little water to a blender. Blend into a smooth green paste and set aside.

Sauté Whole Spices & Onions: Heat oil in a pan over medium heat. Add the bay leaves, cinnamon, cardamom, cloves, and black peppercorns. Add the chopped onions and sauté until they turn light golden brown.

Add Aromatics & Spices: Lower the heat. Mix in the crushed ginger-garlic and green chilli, cooking for one minute. Then, stir in the coriander powder, cumin powder, turmeric, red chilli powder, garam masala, and salt.

Cook the Chicken: Add the chicken pieces to the pan. Toss well so the masala coats the chicken completely. Cover the pan with a lid and cook on low heat for 5-7 minutes. Do not add water; the chicken will release its own juices.

Add the Spinach Paste: Once the chicken is cooked through in its own juices, pour in the prepared spinach puree. Mix everything beautifully.

Final Simmer: Cover loosely and let it simmer for another 5 to 7 minutes on low heat. Stir occasionally to prevent sticking.

Serve: Turn off the heat and serve your steaming hot Palak Chicken!