Saag Chicken

Combine all the marinade ingredients in a bowl.

Set aside for at least thirty minutes. It can also be refrigerated overnight.

Heat a teaspoon of oil in a pan and add chopped ginger and green chillies.

Saute for a minute and add coriander and spinach.

Cover and cook till the spinach wilts. Allow it to cool.

Blend to a coarse a paste. If necessary, add a teaspoon or two of water.

Heat remaining oil in a kadai and add jeera. Once the jeera starts spluttering, add whole spices (black and green cardamom, cinnamon, cloves, bayleaf) and saute for a minute or until fragrant.

Add onion and ginger garlic paste. Saute till the onions soften, about 2-3 minutes.

Add tomatoes, coriander powder and salt. Cook till tomatoes become pulpy and mushy, about 3-4 minutes.

Add the whisked curd and keep mixing till the oil separates, about 2 minutes.

Add chicken and toss in the gravy for 2-3 minutes. Mix well to combine.

Add water and cover and cook for 20 minutes.

Once the chicken is cooked, add the spinach mixture and garam masala. Mix well and cook for 2-3 minutes and take it off the flame.

Add fresh cream and crushed kasuri methi. Serve hot.