Palak Paneer with Turmeric-Spiced Basmati Rice

Begin by simmering the rice with a pinch of turmeric until light and fluffy. Set aside.

In a heavy-bottomed pan, sauté the cubed chicken breast over medium-high heat until golden brown and cooked through. Remove and set aside.

In the same pan, add the fresh spinach. Cook until just wilted, then transfer to a blender with a splash of water and ginger-garlic paste, blending until a vibrant, smooth green purée forms.

Return the spinach purée to the pan, stirring in traditional warming spices: cumin, coriander, and a touch of garam masala. Let the flavors bloom.

Fold the cooked chicken back into the spiced spinach mixture and simmer for 3 minutes until everything is warmed through and fragrant.

Plate by spooning the vibrant green curry over the turmeric rice. Garnish with a squeeze of fresh lemon juice and a light dusting of garam masala for a finish that cuts through the richness.