Methi Palak Chicken

PREPARATION

1. In a mixing bowl, add 400 grams boneless chicken, 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon black pepper, 1 1/2 teaspoons ginger garlic paste and mix it well.
2. Marinate for 30 minutes.
3. Heat 15 milliliters oil in a pan, add marinated chicken and cook for 7 - 8 minutes.
4. In a another pan, add 800 milliliters water, 50 grams fenugreek leaves, 150 grams spinach and cover it with lid and cook for about 3 - 5 minutes on medium heat.
5. Now, transfer it to a cold water and rest for 5 - 7 minutes.
6. Then, in a blender add cooked spinach, fenugreek leaves, 1 tablespoon ginger, 1 tablespoon green chili, 4 garlic cloves and blend it a smooth paste.
7. Heat 20 milliliters oil in a pan, add 2 dry red chili, 1 teaspoon cumin and saute for 1 - 2 minutes.
8. Now, add 100 grams onions and fry till translucent or until it turns golden brown in color.
9. Then, Add 1/4 teaspoon turmeric and mix it.
10. Add blended puree, 150 milliliters water, 1/2 teaspoon Salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
11. Cover it with lid and cook for about 5 - 8 minutes on medium heat.
12. Now, add cooked chicken and mix it well.
13. Again, cover it with lid and cook for about 5 - 8 minutes on medium heat.
14. Add 50 grams fresh cream and mix it well.
15. Then, add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it.
16. Remove it from heat.
17. Garnish with fresh cream.
18. Serve.