Ingredients
3 chicken breasts
3 chicken drumsticks
2 tsp red chilli powder
1/2 tsp turneric powder
1 tsp coriander powder
1 tsp cumin powder
1/2 cup plain yoghurt/curd
1 bunch palak, washed and chopped
10 green chillies
2 medium onions
4 tomatoes, chopped
A large piece ginger, minced
5-6 cloves garlic
1 tbsp cashewnuts
1 stick cinammon
2-3 cloves
2-3 cardamoms
2 tsp dhania-jeera powder
1 tsp red chilli powder(optional)
Salt to taste
4-5 tbsp ghee (clarified butter)

Method
Clean and de-skin the chicken.
Cut into sizeable pieces.
Marinate in the dry powders and curd for about 1 hr.
Shallow fry the chicken in about 1-2 tbsp ghee
till it's done. You can alternatively brush it with
some ghee and bake it till it's done.
Chop one onion.
Blend the other onion with the palak, nuts,tomato, 
ginger, garlic, green chillies, cinammon, cloves 
and cardamom.
Heat the remaining ghee and fry the chopped onion.
When it turns translucent, add the blended masala
and fry for about 10-12 minutes till the ghee starts
leaving the sides of the masala.
Add the dhania-jeera powder and chilli powder(if using) 
and fry for a minute.
Now add the chicken pieces and 1-2 cups of water.
Add salt to taste.
Bring it to a boil on low heat.
Serve garnished with chopped onions.