For Palak Puree....a). 1 bunch palak, washed, leaves segregated, blanch them, keep it in the ice cold water.

B). Take a mixing jar, add blanched palak, 6 green chilli & 1/2 cup dhania patta, grind it to a fine puree. Keep aside. Use only 1 cup of puree.

Take a pan or wok, add 1 tbsp oil, heat it. Add chopped onion & green chilli, saute it until light brown. Add.5 tsp of ginger & garlic each, saute it for 2 minutes.

Add palak puree now, also add very lil salt, moderate the flame, stir fry it until a lil dry. Turn off the flame, keep aside.

Take another pan or wok, add oil, heat it. In goes dalchini & elaichi, saute it for 30 sec.

Add onion now, stir fry it until light brown.

In goes rest of the ginger garlic, saute it for a minute.

Add chicken now, stir fry it until light brown.

Add tomato & salt now, mix it well. Cook it covered on low flame for 5 minutes.

Open the lid, increase the flame, add haldi powder, dhania powder & red chilli powder, mix it well. Stir fry it for a minute.

Add dahi now, mix it well. Lower the flame, cover it with the lid, cook it until oil has oozed out.

Open the lid, add garam masala powder, mix it well. Increase the flame, add cooked palak puree, mix it well. Cook it for a minute.

Now add coconut milk, stir fry it until oil has surfaced.

Add 1 cup boiled water, mix it well. Give a boil. Lower the flame, cover it with the lid, cook it until chicken is almost cooked. Turn off the flame, open the lid after 10 minutes.