Make a paste out of five of the green chillies and the palak.
Add the egg, cornflour and salt to the paste and mix well to form a batter.
Add the chicken juliennes to the batter and mix well.
Heat the oil in a kadai and deep-fry the batter-covered chicken.
In a separate pan, heat two tablespoons of oil and add the jeera and onions.
Saute for a few minutes, then add the capsicum, the ginger, the chopped onion and the rest of the chillies.
Saute for a few minutes, add the batter-fried chicken and toss well.
Season to taste.
Add the tomato strips and the garam masala powder-Saute for another minute or so, seasoning if required.
Remove from heat, garnish with chopped coriander leaves and serve.