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vogette
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Place a large deep-sided frying pan over medium heat. Add a tablespoon of water and the spinach and cook briefly until the spinach begins to wilt and dramatically reduce in size but still looks vibrant and green. Scoop into a food processor and give a quick blitz to combine. Set aside.
Add the ghee to the same frying pan and place over low heat. Add the onions and cook until completely soft. It’s important not to rush this step as it is where a lot of the flavour begins, so give it 10 minutes at least. Add the garlic and ginger and cook until fragrant. Season with salt and push to the side of the pan.
Add the chicken to the pan and cook for 2 minutes or until browned all over. Add the spices and chilli powder and stir to coat.
Add the tomato paste and stock and cook for another minute. Stir in the cream or yoghurt and cook for 20 minutes on low, so the flavours can get acquainted (even longer if you have the patience). Stir through the spinach and cook for another few minutes. Taste and check for seasoning.