1) Marinate chicken cubes in above marinade 2) Let it rest for three hours then barbeque or grill it 3) Blend all gravy ingredients except spinach, corriander leaves and green chillies to a smooth paste 4) Parboil spinach, then blend it to a paste or leave as it is 5) Braise onion in two tbsps butter or ghee till browned up 6) Add the blended paste then cook on low flame till nice aroma arises, if it dries add little water 7) Add barbequed chicken cubes and spinach then simmer 8) Remove from flame and garnish with corriander leaves, green chillies n fresh cream 9) Serve with naans or parathhas
