First boil water in a pan. Once boiled, add chopped palak. Simmer for 5 minutes and then strain out the left water. Set the boiled palak aside to cool.
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Once cooled, blend the palak into a smooth paste.
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Separately grind onions, ginger, garlic, green chillies and tomatoes to make a fine masala paste.
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Heat oil in a pan and add the masala paste. Sauté till the masala turns brown.
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Now, add pepper powder, cumin seed powder, garam masala powder, turmeric powder, coriander powder and salt to it. Cook the mixture for 10 minutes.
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Now, add the palak paste and mix well. Cook for 10 more minutes.
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Add chicken and mix well. Cook for 20 to 30 minutes by covering the vessel with a lid.
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Remove from the heat when chicken pieces are fully cooked.
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Garnish with fresh cream and serve hot chicken curry with steamed rice or rotis.
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