Palak                        : 1 bunch

Chicken                    : 1/2 kg

Onion                       : 1 big

Tomato                     : 1

Chilli pdr                  : 1tbsp

Coriander pdr           : 1tbsp

Turmeric pdr            : 1/2 tsp

Ginger garlic paste   : 1 tsp

Salt to taste

Garam masala          : 1 tsp

Kasoori methi          : 1 tsp

Oil                            : 2 tbsp

Cream                      : 2 tbsp

Method:

Blanch palak leaves and grind it into a paste and keep aside.

Cut chicken into medium size pieces and wash it well.  Marinate the chicken with salt, 1/2 tsp chilli pdr, 1 tsp ginger garlic paste and turmeric pdr, keep aside.

Heat oil in a kadai, add chopped onion and saute it till it becomes light brown colour. Then add ginger garlic paste and saute till the raw smell goes. Then add the chilli pdr, coriander pdr and turmeric pdr mix well and add the chopped tomato to this and saute till it becomes mushy.

Now add the chicken pieces and saute it well, add salt, kasoori methi and 1/4 cup of water and close with lid  and cook till the chicken pieces become tender.

Now add the spinach paste and boil it for 2 or 3 minutes in medium heat. Sprinkle garam masala over it.  Finally add the cream on top and remove from heat.

 Serve it hot with chappathi or parotta!