Directions: Remove stems and wash spinach thoroughly.
Blanch spinach in boiling water; take it out and allow to cool.
Grind spinach into a fine paste and keep aside.
Marinate the chicken with turmeric powder, red chilli powder, cumin powder, coriander powder and curd ; keep aside.Heat oil in a pan; add cinnamon, cloves, cardamom, bay leaf and peppercorns . After it splutters add finely chopped onion. Saute till the colour changes; then add tomatoes and salt. Saute till tomato becomes soft. Now add the marinated chicken and mix well.
Close the lid and allow it to cook till the chicken is done (no need to add water as chicken leaves enough water to cook). If you find it dry add ½ cup of water.
Once the chicken becomes soft and the mixture becomes thick in consistency; add spinach paste. Add water if required. Don’t over boil them; allow to cook for only five minutes in low flame, otherwise the palak colour will change.
Finally add garam masala and mix well . Serve hot with chapathi or any indian breads.
For variation you can grind one handful of coriander leaves along with spinach.
You can use cream at last to enhance the taste .
Adjust the water quantity and spice level according to your taste.