Heat 3 tbsps oil in a non-stick pan. Slice onions and add to the pan and sauté.
Heat 2 tbsps oil in another non-stick pan, add chopped garlic and sauté till slightly burnt.
When onions turn a light brown, add tomatoes and sauté.
Add spinach puree to the other pan with garlic and sauté for 1 minute. Add cashewnut paste, salt, ¼ tsp garam masala powder and mix. Let it cook for some time.
Add 1 cup fresh fenugreek leaves to the first pan with onions, mix well and sauté. Add ginger paste, garlic paste and mix well. Add 1 tbsp kadai masala and mix. Add chicken and mix well.
Add turmeric powder, red chilli powder, salt, red chilli paste, tomato puree and mix well.
Add coriander powder and mix well. Cover and cook on medium heat till chicken is fully done.
Add cream to spinach mixture and switch off heat. Add remaining kadai masala, remaining garam masala powder, crushed red chillies and mix. Cover and cook on low heat for 2 minutes.
Pour the spinach mixture in a serving dish, put the chicken mixture over it, garnish with a few ginger strips and serve hot.