Heat oil in a pan, add whole spices (cinnamon and bay leaves),
and sauté over medium heat until they begin to crackle.
Add the ginger-garlic and onion pastes and red
chili powder, stir fry for 30-60 seconds.
Add tomatoes and sauté further for 1 minute.
Add the spinach puree, stir in maize flour diluted
with water and cook over medium heat for 10-15 minutes, stirring occasionally.
In another pan heat the butter and sauté the
chicken until lightly browned.
Transfer the chicken pieces into the spinach
sauce. Add salt and white pepper powder, cover and simmer on very low flame for
10-15 minutes or until chicken is cooked.
Serve hot, garnished with julienned ginger and