• Begin by washing the chicken pieces very well. Set them aside in a bowl.
• Set the Instant Pot on SAUTE and keep it at NORMAL. Add oil. When the oil becomes moderately hot throw in the cumin and whole dry red chilies and allow them to sizzle for a few seconds or until fragrant.
• Now add the sliced onions and saute until they begin to become limp and translucent. Add salt to hasten the process. You'll notice that the onions will caramelize a bit and change in color.
• Now add the ginger garlic paste along with the green chili paste. Saute well until the raw smell completely disappears. Things might stick to the bottom of the pot at this stage especially if you chose to cook today's recipe with lesser oil. No worries just splash a little water and resume sauteing.
• Next, add the dry spices along with a splash of water or you may even dilute all the dry spices with few tablespoons water and make a slurry and than add it to the pot. After adding the spices roast them very well until you see streaks of oil appearing.
• Now, add the washed and cleaned chicken pieces and coat them very well with the Bhuna masala. Fry the chicken pieces along with the masala very well until oil begins to ooze out. You'll notice that the color of the chicken and the masalas will darken slightly and they will begin too look very appetizing. It's the right time to stop frying and adding the liquid.
• Pour water and deglaze the pot very well. Deglazing is very important and it prevents the BURN message on the Instant Pot. Scrape the bottom of the pot with the help of a spatula and remove and bits and crumbs stuck at the base of the pot.
• Close the lid. Seal the valve. Press the PRESSURE COOK button and set it on HIGH for 6 minutes.
• When the Instant Pot begins to beep wait for natural pressure release for 5 minutes and than release the rest of the pressure manually.
• Open the lid carefully (if you find that the chicken had released lots of juices and add the finely chopped spinach to the inner pot of the Instant Pot. Mix gently.
• Now, press the SAUTE and set it on LOW. Simmer for 3-4 mins. That should be enough to fully cook the spinach. Adjust the consistency that you prefer. Serve hot and Enjoy!

How to cook Palak Chicken in Pressure Cooker?

• Follow upto STEP 7. Cook over medium flame in a regular pressure cooker..
• Close the lid of the pressure cooker and wait for 4-5 whistles. Turn off the heat and wait for natural pressure release for 5 minutes. Open the lid carefully.
• Mix in the chopped spinach gently. Turn on the heat and keep it on medium low. Simmer for 3-4 mins. Serve hot enjoy!

How to make Palak Chicken on the stove top?

• Follow upto STEP 7. Cook over medium flame upto STEP 7 and use a skillet or Kadai.
• Cover the Kadai with a lid and cook the chicken for 25 minutes over medium low heat.
• When the chicken is fully cooked. Open the lid carefully and mix in the chopped spinach gently. Simmer for more 3-4 mins over medium low heat.
• Serve hot. Enjoy!