Trim and clean the spinach leaves. Under cold water, thoroughly wash them.

Burning water in a pan. Rinsed spinach leaves should be added, and it should boil for two to three minutes.

After the spinach has finished boiling, remove the leaves with a slotted spoon and place them right away in a large dish of icy water.

The cooking process will come to an end. After removing the spinach from the water, press the leaves firmly to remove all of the extra water. Make a little ball, then put it in a Ziploc bag for storage. Freeze in advance of use.

Blend the spinach that has been blanched until it is smooth in a blender. The spinach has been blanched. Leave it alone.

Combine yogurt (thick hanging curd), red chili powder, coriander powder, kasoori methi, garam masala, salt, and lemon juice in a sizable mixing dish. Until mixed, whisk.

In a large dish, put the cubes of chicken. Over the chicken cubes, pour the marinade.

Make sure the chicken cubes are thoroughly coated by applying the marinade all over them. For 3–4 hours, cover and chill.

In a pan, warm the mustard oil. The flavor of mustard oil is very potent. Therefore, heat mustard oil to the smoking point and then remove it from the flame to remove that strong flavor. Await cooling

When preparing the masala, heating the mustard oil in a skillet and add the whole spices and cumin seeds.

Add the onion and ginger-garlic paste as soon as the seeds begin to pop. To mingle, blend. until the oil begins to separate, sauté for 3 to 4 minutes.

Add the tomato puree and stir. To mingle, blend.

Salt, coriander powder, chili powder, kasoori methi, garam masala, and all the other spices should be stirred in. Assemble by combining.

The tomatoes should cook for an additional 3 to 4 minutes, or until the oil separates.

the pureed spinach that has been blanched. To blend, stir.

To the wilted spinach, add chicken pieces. On medium-low heat, cook for a further 3–4 minutes while stirring occasionally.

Add the cream last. After giving it a slight swirl, turn off the flame.

Serve hot with white rice, rotis, or naan.