First, clean the chicken pieces and then transfer them into a large mixing bowl.

In the chicken, add oil, lime or lemon juice, black pepper powder, Kashmiri red chili powder, and salt to taste.

Mix all the ingredients until all the chicken pieces are coated nicely.

Cover the bowl and keep it aside. Let the chicken rest.

For the gravy, start by rinsing the baby spinach.

After the spinach is rinsed well, peel and chop the onion finely.

Next, cut the tomato in half and deseed it. Then, chop the two halves of the tomato. We need 1 cup full of chopped tomatoes (peel the tomatoes before chopping).

Now, take a pan or kadhai and add oil.

Let the oil heat until it smokes a little.

To this, add the green chilis and cashew nuts.

Stir them well until you see a blister on the skin of the green chilis.

Next, add the baby spinach and sauté.

Stir until all the leaves wilt. By this time the raw flavour of the spinach should be gone.

After about 5-6 minutes of sauteing, transfer them into a bowl and keep aside.

Let them cool down completely and then transfer them into a blender.

Add around half a cup of water and blend the chilis, spinach, and nuts into a fine puree. Make sure there are no lumps.

Keep it aside to use later.

Take the same pan or kadhai and add some oil.

Let the oil heat until it smokes and to it add the bay leaf, black cardamom, green cardamom, cloves, cinnamon stick, and cumin seeds.

Stir them until you get the fragrance from the aromatics.

Then add the finely chopped onions.

Stir them well until they turn translucent. Keep the flame on medium.

Next, add the ginger and garlic paste.

Combine all the ingredients and keep in stirring.

When they start to turn brown, add the chopped tomatoes.

Stir consistently.

Add salt to taste and combine nicely.

When the tomatoes turn mushy, smash them well with all the other ingredients with the spatula.

Keep the flame on medium and cover the pan or kadhai. Let them cook for a few minutes or until the oil starts to separate out from them.

After this, add the marinated chicken to the kadhai.

Combine the chicken with the spices and continue stirring them.

Cook the chicken for about 5-6 minutes or until they turn white.

Now, add the garam masala and mix nicely.

Next, heat ½ a cup of water.

When the water comes to a rolling boil, add it to the kadhai.

Combine all the ingredients and cover.

Cook until the gravy thickens a little and the chicken pieces turn tender.

When the chicken turns tender, add the spinach puree.

Let everything simmer on medium flame.

Stir occasionally and let everything come together.

Cook until the gravy thickens.

Add salt to taste. If you want, you might add sugar to taste to balance out the salt.

Add hot water if the gravy is too thick. Take a taste test and add if anything is needed.

To this add the Kasuri Methi.

Mix everything nicely and cook until you are satisfied with the taste.

When it is done, transfer the Palak Chicken into a bowl.

Garnish the chicken with a tbsp of fresh cream.