Wash the spinach properly. You can chop the leaves or can keep them intact. I personally prefer uncut whole leaves as this brings a very good texture to the dish.

Rub the chicken pieces with little turmeric powder and salt and shallow fry till the pieces turns light golden brown. Remove from the pan and keep it aside.

Heat oil in the same pan and add chopped onion and green chillies. Stir till the onion becomes translucent.

Add cumin powder, coriander powder, red chilli powder, turmeric powder and salt. Sprinkle a little water and stir the mixture for 2 minutes.

Add chopped tomato and stir until it turns mushy.

Now add the spinach leaves and mix well. Cover the lid and lower the flame. Cook till water starts leaving the spinach.

Open the lid and add chicken pieces. Stir well and again cover the lid. Lower the flame and cook for approx 15 minutes.

As both spinach and chicken leaves water, don’t add any extra water.

After 15 minutes check if the chicken is soft enough. Once the chicken is properly cooked, your dish is ready.

If you want gravy, let their be little water. If you want it dry, open the lid and stir for sometime until the water gets evaporated.

Now when your Palak Chicken is ready, remove it in a serving vessel and enjoy with your loved ones.