Marinate 1 kg chicken (cut in large pieces) with ½ cup of whisked yogurt, 1 tsp of ginger garlic paste and 1.5 tsp of salt. Cover the bowl and keep aside for 1 hour.

Fry 1 tsp of cumin seeds, 1 piece of ginger (1 inch size, cut into small pieces), 5 pieces of garlic cloves (large, peeled, whole), 4 pieces of dried red chilies (whole), ½ tsp of black peppercorns, 4 pieces of green cardamom pods (unsplit), 1 piece of mace (small), 6 pieces of cloves, 2 pieces of whole green chilies, and 1 piece of cinnamon (2-inch stick) in 4 tbsp of mustard oil till slightly golden.

Then fry 2 pieces of onions (medium size, finely sliced) until golden brown.

Add 1 bunch of spinach (leaves only) and a fistful of coriander leaves with stem. Fry on a high flame for 2 minutes till they reduce. Remove when done.

Transfer it to a mixie jar when cool, add ¼ cup of water and make a thick paste. Check the consistency.

Fry 1 tbsp of stone flower and 2 pieces of bay leaves in 2 tbsp of mustard oil. Add 2 pieces of onions (medium size, finely chopped). Fry them till golden. Add the marinated chicken pieces and mix well on a high flame.

Add 1 tbsp of coriander seeds powder, ½ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, and ½ tsp of salt. Mix and fry nicely until the raw smell is gone.

Add the green paste, mix nicely, cover and cook for 20 minutes over a low flame.

Fry ¼ cup garlic (roughly diced) and 1 tsp of dried fenugreek leaves (crushed) in 2 tbsp of mustard oil in a tadka pan. Switch off the flame and mix ½ tsp of Kashmiri red chili powder to it. Pour this tadka, cover and cook for the chicken for 2 minutes more.

Add 1 tsp of garam masala powder and mix nicely. Switch off the flame and add a few finely chopped coriander leaves, mix and transfer it to a serving tray.

Your tasty and spicy homemade palak chicken is ready.