Marinate the chicken with the spices, ginger-garlic paste, and salt.

Sauté sliced onions with a teaspoon of salt until lightly browned.

Add sliced tomatoes and stir-fry until soft. Stir in the green chilies.

Add 1 teaspoon ginger-garlic paste and mix well.

Gradually add the chopped spinach and mustard leaves, stirring with each addition.

Add the bathua (goose-foot leaves) leaves and continue stirring.

Cook until the greens are tender. Cool the mixture, then puree and set aside.

Fry the marinated chicken until cooked through. Set aside.

Making the Gravy:
In a pan, heat 2 tablespoons of clarified butter (ghee).

Add the pureed greens mixture along with 1 cup of water. Season with salt.

Adjust the seasoning, add the spice powders, cook for 2 minutes.

Then add the fried chicken and mix well and cook for another 5 minutes.

Preparing the Tadka (Tempering):
In a pan, heat clarified butter and sauté:

8 cloves of sliced garlic, 2 sliced onions,

3 Kashmiri chilies (broken)

3Kashmiri chilies (broken)

Once golden and aromatic, add the tadka to the prepared gravy. Stir well.

Cook the dish for another 10–15 minutes.