PREPARATION

1. Take a heavy skillet, add 1 litre water, 300 grams spinach and cover it with lid.
2. Boil for 3 - 5 minutes.
3. Open the lid and remove it from heat.
4. Transfer this into a blender, add 75 milliliters water and blend it into a puree.
5. Heat 30 milliliters oil in a heavy skillet, add 1 bay leaf, 1 cinnamon stick, 4 pods cloves, 2 pods black cardamom, 1 teaspoon cumin and stir for 1 - 2 minutes.
6. Then, add 125 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1 1/2 teaspoons salt, 1 1/2 tablespoons ginger garlic paste and stir well.
8. Now, add 150 grams tomato puree and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 tablespoon coriander powder, 1 teaspoon curry powder and mix it well.
11. Add 150 milliliters water and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 1/2 tablespoons green chili and mix it well.
14. Then, add 700 grams chicken and mix it well.
15. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Now, add the blended spinach puree and mix it well.
18. Again cover it with lid and cook for about 5 minutes.
19. Open the lid and give it a nice stir.
20. Add 1/2 teaspoon cardamom powder, 1 teaspoon garam masala, 2 tablespoons dry fenugreek leaves and mix it well.
21. Now, add 80 grams fresh cream and mix it well.
22. Cook for another 3 - 5 minutes on medium heat.
23. Remove it from heat.
24. Garnish with fresh cream.
25. Serve hot.