Instructions

1. Combine chicken with spices, ghee and some salt. Marinate for at least 20 minutes.
2. Bring a pot of water to a boil. Add the spinach and submerge the leaves in the water. Blanch for 30-40 seconds, then drain and rinse with cold water. Add to a blender and blend until you get a smooth puree.
3. Chop the red onion and tomato roughly and blend to a smooth puree.
4. In a frying pan, heat the ghee and fry the marinated chicken until it turns a nice golden color, for about 3-4 minutes on each side. Remove from the pan and set aside.
5. In the same pan, add the onion and tomato puree and ginger garlic paste. Rinse out the blender with a tablespoon of water so nothing goes to waste. Combine well.
6. Cover with a lid and cook on low heat for about 5-7 minutes. Add spinach puree and salt to taste.
7. Cover and cook for another 6-8 minutes until it gets a nice thick consistency.
8. Stir in the cream and add the chicken pieces together with the cooking juices.
9. Cook for another 4-5 minutes until the chicken is cooked through and nicely covered in the sauce. Add an extra tablespoon of cream on top for garnish.