• Boneless Chicken- 300g
• Spinach - 300g
• Onion - 1 medium
• Tomato - 1 medium
• Ginger-garlic paste - 2 tsp
• Green Chilli - 1 (optional)
• Cinnamon - 1 inch long strip
• Coriander leaves - few
• Oil - 3 tblsp
• Oil - 1 tblsp for the end (optional)
• Tomato puree - 1 tblsp
• Salt - to taste
• Water - as required

Marinade:

• Ginger-garlic paste - 1 tsp
• Lemon juice/Vinegar - 2 tblsp
• Turmeric powder - 1/8
• Salt - 1/2 tsp

Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1-2 tsp
• Cumin (jeera) powder - 1/2 tsp(optional)

1. Marinate the chicken pieces with the ingredients listed under marinade.
2. Wash the spinach leaves quite a few times to get rid of the mud and chop them. Chop the onion, tomatoes and coriander leaves; Slit the Chilli if you are adding.
3. Heat a non-stick pan and add oil.
4. Add the chicken pieces and stirfry for about 2-3 minutes. Remove them from the pan and set aside.
5. Add spinach and fry for about 2-3 minutes. Remove them from the pan and set aside.
6. Add cinnamon and onion into the pan. Fry them for about 4-5 minutes.
7. Add ginger-garlic paste and fry for a minute.
8. Add tomatoes, chilli and all the spice powders; Stir for about 3-4 minutes.
9. Add the chicken pieces, spinach leaves and tomato puree and stir.
10. Cook on a medium heat without the lid for about 4-5 minutes.
11. Boil the curry on a medium heat for few more minutes until the sauce is thickened. Add about 1-2 tsp of oil if the curry starts sticking to the bottom of the pan.
12. Garnish with coriander leaves.