Marinate the boneless chicken with Ginger, garlic, gren chili paste and a little salt for about an hour in the refrigerator
Blanch and make a paste of the Spinach along with basil leaves and 1 tablespoon of Cashew-nut powder
Saute the thin strips of garlic and the 1 tablespoon cashew-nuts or almonds and keep aside
Heat oil in a deep non-stick pan, add the star anise and dry red chilis
Add the sliced onions, saute till golden
Add the marinated chicken, fry for a while, cover and cook till done
When the chicken is well cooked, gently mix in the paste of spinach and basil
Adjust the seasoning, add a dash of lime and keep aside
In another non- stick pan, heat oil, add the ajwain and the slit green chilli
Stir, immediately add the boiled American corn with either the cooked Spaghetti, rice or pasta
Add salt to taste and crushed pepper,
Mix well and cover, simmer on a very low flame for 4-5 minutes
Adjust seasoning
Spoon out each portion on a slightly deep serving dish
Place a portion of the green chicken on the Spaghetti or rice
Garnish with sauted garlic and cashew-nuts/ almonds
Serve hot