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Fry the whole spices in oil then add the onion and a pinch of salt, cook over a low heat for 5 minutes until golden
Add the garlic and ginger paste then cook for a further 5 minutes before adding the fresh tomatoes, pop on a lid then simmer for five minutes
Add the ground spices into the pan then stir well before pouring in the tomato purée which has been mixed with boiling water
Add in the chicken thighs, the second lot of water and the fresh spinach, pop on a lid and cook over a medium heat for 10 minutes
Once the chicken is cooked through finally add some fresh chilli to taste and a good handful of chopped coriander