Boil chicken with salt and black pepper powder.
Drain the water and save it for later, keep the chicken pieces aside.
Make a fine paste using spinach leaves, coriander leaves and green chillies.
Heat oil in a wok. Add fennel seeds, cinnamon and cardamom. Saute for 15 secs.
Add onions with little salt and saute till it turns translucent.
Add crushed ginger garlic and saute for 2 to 3 mins.Now add the boiled chicken pieces and mix.
To this add spinach paste and reserved chicken stock and mix well.
Add coriander powder and chicken masala and give it a mix.Let it boil for 5 to 6 minutes.
Add crushed kasoori methi and mix .Switch off the flame after 2 mins.
Cover and keep for 10 mins before serving
