Make a paste of the ingredients meant for marination and apply to the chicken pieces.
Marinate for 30 minutes in freezer.
In a big pan, add water with little salt. When it starts boiling add palak leaves and let it simmer for 3 minutes.
Switch off the gas.
Let this remain in hot water for 2 minutes after gas is switched off.
Keep a large bowl of cold water ready. Strain the leaves from hot water and add them to this cold water. This retains the green colour of the leaves.
In a mixer or blender, puree the palak leaves by adding 1 teaspoon chopped garlic and 1 teaspoon chopped tomato. Keep this puree aside.
Heat oil in a pan or kadai. Add chopped onions and sauté till onions turn pinkish.
Add sliced garlic and fry till garlic aroma gets filled in air.
Add ginger-garlic paste and chopped green chilli and fry for 1 minute.
Add turmeric powder, chilli powder, cumin powder, coriander powder and mix well.
Add chopped tomatoes and mix.
Now add the chicken pieces and let this get cooked with the chopped tomatoes and other masala in the kadai/wok.
After the chicken is 50% cooked, add the palak or spinach puree from the mixer.
Add kasoori methi, garam masala powder and mix well.
Add the fresh cream and mix.
Add salt to taste.
Serve hot with rotis or naan or bread.