Spinach Chicken Curry

1: Start by tempering whole spices for 2–3 minutes, then add chopped onions and ginger paste. Sauté until golden brown.

2: Add tomatoes along with red chili powder. Cook until they soften and the oil separates.

3: Add chicken and cook over medium heat for 5–6 minutes. Lower the heat, cover, and cook until the chicken releases its own water.

4: When the oil separates again, add kasuri methi, a bunch of spinach, and spinach purée. Cook for another 10 minutes.

5: Temper garlic in ghee and pour it over the curry.

6: Serve hot with rice or paratha.