Methi Murgh (Fenugreek Chicken)

INGREDIENTS

• 1/4 cup cooking oil
• 1 (4 to 6 pound) whole chicken, cut into 8 pieces (skin removed and discarded)
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 1 black cardamom pod
• 4 whole cloves
• 1 large onion, sliced thin
• 1 tablespoon ginger-garlic paste
• 4 green chile peppers, halved lengthwise
• 1/2 cup chopped fresh spinach
• 1/2 cup chopped fresh fenugreek leaves
• 1 tablespoon dried fenugreek leaves
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground red pepper
• salt to taste
• 1 cup water
• 1/2 teaspoon garam masala