| Ingredients | Quantity |
| Chicken | 1 (1.5 kg) |
| Spinach, boiled, paste | 1 cup |
| Pudina paste | 2 table-spoon |
| Coriander leaf, paste | 2 table-spoon |
| Green chili, paste | 2 table-spoon |
| Oil | 1 tea-spoon |
| Cumin paste | 0.5 tea-spoon |
| Onion sliced rounded | 2 cup |
| Ginger paste | 2 table-spoon |
| Garlic paste | 1 table-spoon |
| Coriander paste | 1 tea-spoon |
| Salt | 0.5 tea-spoon |
| Sour yogurt | 1 cup |
| Lemon juice | 1 cup |
| Cassia leaf | 2 piece |
| Cardamom | 2 piece |
| Cinnamon | 2 piece |
| Cardamom, cinnamon and clove powder | 1 table-spoon |
Procedure: cut the chicken into some pieces as desired. Add sour yogurt, half a spoon salt and marinate for one hour. Pour oil on a pan give cassia leaf, cardamom, cinnamon and sliced onion and stir a little until onion is soft. Give ginger, garlic, coriander, cumin and salt and braise for a few minutes. When it is brown give marinated chicken pieces into it and braise under law heat. After half an hour add spinach paste, coriander leaf, pudina leaf and green chili paste and braise a few minutes add lemon juice and braise for 10 minutes more closing the pan with a lid. After it is ready sprinkle fried onion and serve.
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