Add the spinach, 30 ml water, and a little salt to a large saucepan. Cover and cook over medium heat until the spinach has wilted.

Transfer the spinach and any remaining liquid to a food processor. Blend until smooth, adding a little water if needed.

Return the saucepan to medium-high heat and add a little ghee.

Add the chicken and season with salt. Add the ginger garlic paste and cook until the chicken begins to brown.

Pour in the spinach purée and mix well.

Reduce the heat to low and cook for 8–12 minutes, until the chicken is fully cooked through.

Add the garam masala and heavy cream. Mix well and cook for 1 minute.

Remove from the heat and serve immediately.