Add chicken to a large mixing bowl. Sprinkle ¼ teaspoon salt, black pepper, red chilli powder and lemon juice. Mix and set aside until we need it.

Pour 1 teaspoon oil to a hot pan and add cashews and green chilies. Stir fry until the chilies blister. Add spinach (cleaned, rinsed and drained) and stir fry on a medium heat until wilted and fully cooked, for 6 mins. Turn off the heat & cool this.

Pour ½ cup cold water to a blender and transfer the spinach, chilies and cashews. You may set aside some of the green chilies which you can adjust later.

Make a smooth puree and taste test. If you want more heat add back the green chilis that we set aside and blend.

Add the rest of the oil (along with ghee if using) to a hot pan. Add all the whole spices and let them sizzle. Stir in the chopped onions and saute until light brown & really soft.

Stir in the ginger garlic and saute for a minute, until aromatic.

Add tomatoes and salt. Stir well and cook until the tomatoes lose their raw flavor. If you want you may cook covered at this stage.

Add the marinated chicken and stir fry on a medium high heat, until pale. Stir in the garam masala.

Pour ½ to ¾ cup hot water and mix well. Cook covered on a medium heat, until chicken is fully cooked through.

Stir in the Spinach puree. If the palak chicken gravy is too thick , you may pour little hot water.

Simmer until bubbling hot and cook for 3 to 4 minutes. Taste test and adjust salt. Take kasuri methi in your palms and crush it well. Sprinkle all over. Turn off the heat. Keep the gravy slightly runny if you want to serve it with rice. It thickens slightly upon cooling.

Garnish Palak Chicken optionally with cream. Squeeze lemon juice while serving. Serve with Steamed rice, Naan, Roti or Chapati.

This is not a part of the recipe but if you love authentic Indian flavors, make a nice tadka and pour it over the dish. Heat 1 tablespoon ghee on a medium heat. Add 2 to 3 sliced garlic cloves and 2 dried red chillies. Fry on a low heat for a minute, until garlic turns light golden. Add ¼ teaspoon hing (optional). Turn off and pour it over palak chicken.