For the dry herb mixture, roast the spices except the turmeric in an iron pan until fragrant, grind finely at once.
Grind the ingredients for the green spice paste in a hand mixer, set aside.
Fry onion rings until golden in ghee, set aside.
Rub chicken cubes with dry spice mixture, roast in ghee until golden, add onion rings and continue roasting all together at low temperature until chicken is almost cooked through, stirring frequently.
Blanch spinach, drain, squeeze lightly, chop coarsely and add to chicken cubes form. Roast briefly. Stir in the green seasoning paste.
Deglaze with 1/2 cup water and stir in the crem fraiche, season with salt, season with pepper. Thicken briefly (5-7 min.).
Serve with chapatis or long grain rice
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!