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1. De-skin and cut chicken into medium sized pieces. Wash and set aside. Wash the bunch spinach and chop finely.
2. Grind ginger, garlic, cilantro, green chili, fenugreek seeds, mustard seeds and salt to a fine paste.
3. Heat oil in a pan and add chopped onion. Fry for a couple of minutes till light brown.
4. Add the masala (spice) paste and fry well for a further 3 to 4 minutes.
5. Add the chicken pieces and cook till the oil starts separating from the spices.
6. Add the spinach and chopped tomato, add a little water and cook on reduced heat till done.
7. Serve hot with chapattis or rice.
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