Step 1

Heat the pan to medium heat, add ghee and cooking oil. Once the oil is hot and the ghee is melted, add cinnamon stick, cardamom pods, and cumin seeds.

Step 2

Let the spices sizzle for a few seconds and add the onion slices and cook until soft and translucent. Then add the garlic paste, ginger paste, and green chillies. Stir it well until the onions are light golden brown, then add the tomatoes.

Step 3

Cook until the tomatoes are soft and the oil starts to separate. Then add the chicken pieces, salt, and ground spices ( Kashmiri chilli powder, turmeric, coriander powder, and 1 tsp of garam masala ).

Step 4

Combine everything well and continue cooking for 2-3 minutes with medium heat. Then add water and bring it to a simmer. Close the lid and continue to cook for another 15-20 minutes or until the chicken is tender. ( Stir occasionally and add more water if needed. )

Step 5

Now add half of the spinach and stir everything well. Once the spinach is soft, add the rest of the spinach and combine well with the rest of the ingredients.

Step 6

Sprinkle a half teaspoon of garam masala and dried fenugreek leaves. Cook for 1-2 minutes or until the spinach is cooked through and the curry sauce reach to your desire consistency. ( Make a taste test and add more salt and water if needed. )

Step 7

Serve immediately with fluffy basmati rice, naan, or chapati.