Pick only the leaves and the tender twigs. Wash well and drain.
Heat 1 1/2 tbsp. oil and fry the chicken till light golden in colour. Drain and keep aside.
Heat remaining oil and temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida, followed by the onions and curry leaves. Fry till light brown.
Add the ginger-garlic paste and saute for a few seconds more.
Now add the tomatoes, salt to taste, turmeric powder and red chilli powder. Stir fry till it is mashed.
Then add the greens, chilies and the fried chicken.
Mix everything well and continue to cook, covered on a low flame. Keep stirring at intervals and sprinkle some water if necessary.
When the chicken turns soft, switch off the flame and serve with naan, kulcha, tandoori roti, plain Biryani, jeera rice or pulao.
