Spinach or Palak Chicken Curry also known as Palak Murgh in India. It is a low-calorie healthy curry prepared in 40 mins that go well with rice.
Chop the chicken into small pieces and marinate with yogurt, salt, turmeric powder, red chili powder, ginger garlic paste, garam masala and coriander powder for 30 minutes.
In a pan heat oil, add cumin seeds, cinnamon stick, cloves, cardamom, bay leaf and saute until nice aroma comes out. Add chopped onion and cook until it becomes soft.
Add ginger garlic paste and cook until it loses its raw smell. Add chopped tomatoes and cook until it becomes soft and mushy.
Add marinated chicken, half a cup of water, cover and cook until the chicken gets cooked completely (keep stirring in between to avoid burning the onion, tomatoes, and spices).
In the mean time blanch spinach in hot water for 3 - 5 minutes, allow it to cool and make a smooth puree and add it to the cooked chicken.
Check for the salt and remove from heat immediately. Serve with hot steamed rice or roti.