From askpalakkad.com, although at last look, it's no longer there.
3 pounds chicken pieces, skinned and cubed
4 Tb oil
48 oz spinach, washed and chopped
1/4 C water
3 Tb oil
1 inch ginger, minced
5 cloves garlic, minced
2 lg onions, minced/finely chopped
1 can (400g) crushed tomatoes
1/2 tsp salt
1/2 tsp cayenne pepper
1 tsp ground coriander
1/2 tsp turmeric powder
2 whole cloves
2 big cardamom pods (I skip this)
1 Tb water
4 Tb milk
2 Tb butter
1 tsp garam masala
Fry chicken in 4 Tb oil 3-4 minutes until lightly browned, set aside.
Put spinach in a pot with 1/4C water. Bring to boil and remove from heat.
When cool, grind in a blender and set aside.
Heat remaining oil in a pan and add ginger, garlic, and onions. Fry until lightly brown.
Add tomatoes, salt, cayenne, coriander, turmeric, cloves, cardamom, sprinkle with 1 Tb water. Cook 10 minutes on low heat.
Add chicken and milk to the pan, simmer until chicken is tender, about 10 minutes.
Add spinach and garam masala, cook until spinach starts sticking to the pan, about 15 minutes.
Remove from heat, add butter, and cover until ready to serve over rice.