Here is the recipe for Kumar’s Chicken Tricolore in English:

**Ingredients:**

**For the Chicken:**
– 500 g chicken breast fillets, thinly sliced
– 2 garlic cloves, chopped
– 1 teaspoon ginger, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1 teaspoon paprika powder
– 1 teaspoon garam masala
– Salt to taste
– Vegetable oil for frying

**For the Tomato Sauce:**
– 2 large tomatoes, chopped
– 1 onion, chopped
– 2 garlic cloves, chopped
– 1 green chili, chopped (optional for spiciness)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika powder
– Salt to taste
– 2 tablespoons oil

**For the Spinach Pesto:**
– 2 cups fresh spinach
– 1/4 cup toasted pine nuts
– 2 garlic cloves
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup olive oil
– Salt to taste

**Instructions:**

1. Marinate the chicken breast fillets with garlic, ginger, ground cumin, turmeric, ground coriander, paprika powder, garam masala, and salt. Let it rest in the refrigerator for at least 30 minutes.

2. For the tomato sauce, heat oil in a pan and sauté the chopped onion and garlic until they are golden brown. Add the chopped tomatoes and green chili. Add the spices (cumin, coriander, paprika powder) and simmer until the sauce thickens. Season with salt.

3. For the spinach pesto, blend all ingredients in a mixer or food processor until smooth. Season with salt.

4. Fry the marinated chicken slices in a pan with some oil until cooked through and golden brown.

5. On a plate, spread the tomato sauce as a base. Place the fried chicken slices on top. Drizzle the spinach pesto over the chicken.

6. Garnish with fresh basil or parsley and serve.

Enjoy your Kumar’s Chicken Tricolore!