In a large saucepan add the spinach with about 30ml of water and some salt.

Cover and cook till the spinach has wilted down.

Transfer the spinach with any liquid from the pan into a food processor and blend to a smooth puree. Add more water if needed to blend.

Then in the same saucepan heat up some ghee and once hot add in the chicken. Season the chicken with salt and also add in the ginger garlic paste. Sautee the chicken till it starts to get some colour and caramelize.

Then pour in the spinach puree into the pan. Don't forget to rinse out the blender, waste none of the puree.

Then lower the heat and cook for 8-12minutes or till the chicken is FULLY COOKED.

Then add in the garam masala and cream and mix well. Cook for a minute before turning off the heat.

Serve with cauliflower rice or Keto naan. This recipe makes 3 servings.