Score the chicken legs by cutting gashes into the flesh which will allow the marinade and flavours to penetrate the meat.
Marinate the chicken with the yogurt, salt, chilly powder, tumeric, garam masala, coriander powder and cumin powder and leave for an hour.
In a heavy saucepan add all the spinach along with some water and cover and cook for 5 minutes till fully wilted. Puree the mixture in your blender and set aside for later.
Heat up the ghee in a sauce pan and when hot saute the onions. Once they turn translucent then add in the ginger and garlic and cook.
As the onions start to get some colour on them add in the tomatoes and give it all a good mix and cook for 2 minutes
Then add in the chicken and give it all a good mix. Once the chicken starts to get some colour on it add in the spinach puree (don’t forget to rinse out the blender with water) and give it all a good mix.
Turn down the heat and cover and cook for 10-12 minutes till the chicken is done and cooked all the way through.
Finish with heavy whipping cream or double cream and serve.