Blanch spinach for 5 minutes and rinse under cold water
Grind together spinach, coriander leaves, mint leaves, green chillies and coconut to a smooth fine paste
Heat oil, add cloves and chopped onions fry until they turn pink, add ginger garlic paste
Fry till the rawness of masala goes off
Add chicken pieces, termeric powder, salt and garam masala
Stir well, cover and cook for 10 minutes
Now add ground green paste, stir well
After 5 minuted add yoghurt, mix well
Cover and cook after adding 1 cup water
Adjust the thickness of gravy as desired, cook until chicken is well cooked.
Garnish with ginger and red bell pepper julians
