Heat oil in a pot and add the cinnamon sticks, cloves, black peppercorns, and cumin seeds. Once the cumin seeds start to turn dark, add the onions. Cook for 6-8 minutes until the onions turn translucent and slightly brown.
Add ginger-garlic paste and stir for 1-2 minutes.
Add turmeric, chili and coriander-cumin powder and stir.
Next, add fenugreek leaves, coriander leaves, spinach, tomatoes and season with salt. Cook for 4-5 minutes.
Pour in water to prevent the mixture from sticking to the pan. Add the chicken and stir. Cover the pot with a lid and let simmer for 25-35 minutes or until the chicken has cooked through. Remember that a “Road runner” chicken will take much longer to cook.
Garnish with coriander leaves and serve with ugali.
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