Oven-Baked Madras Palak Chicken

Method

1. Place a dry pan on a low heat and add your Madras powder, allowing it to bloom for 1 minute, until nice and fragrant. Remove and set aside. Place your pan back on a medium heat and add your spinach leaves – cooking for 1-2 minutes, until wilted. 
2. In a blender or food processor, add your wilted spinach, 3 garlic cloves, ginger, chilli, tomatoes and half your water and blitz until blended and smooth. Return your pan back to the heat with a drizzle of olive oil and when hot, add your diced onion with a punch of salt and sauté for 3-4 minutes, until nice and soft. Crush your remaining garlic cloves in and sauté for a further minute.
3. Add your spices and spinach puree in with your remaining water and bring to a medium simmer. Once simmering, reduce the heat to low and cover, leaving for 10 minutes. Remove from the heat and stir in your cream and allow to cool slightly. Place your chicken thighs in a deep oven dish and pour your cooled creamy spinach mix over them and set aside to marinate at room temperature for 30 minutes.
4. While your chicken marinates, preheat your oven to 220c degrees/200 fan forced. Place your chicken in the hot oven and bake for 35-40 minutes or until the thighs are cooked all the way through. Serve with your fluffy rice, yoghurt and plenty of your palak sauce and enjoy!