Chicken Saag

Prepare the Spinach

Bring water to a boil in a pot and add the Spinach.
Boil for about 2 minutes until the Spinach is all wilted and drain the Spinach in a colander.
You need to coarsely blend it and my preference is to use a Hand Blender for the convenience. Don't blend into a fine paste, just give it 2-3 pulses and you'll see the Spinach pureed with some larger pieces mixed in there.

Cooking

Add the oil to a non-stick pan on medium heat. When the oil is hot add the diced onions and sprinkle a little salt on the onions to speed up the cooking.
1 tbsp Olive Oil, 1 cup Red Onions
Fry the onions for about 6-8 minutes, they should be soft and starting to turn light brown.
Add the ginger-garlic paste and the green chillies and fry until the raw aroma of the ginger diminishes.
1 tbsp Ginger-garlic Paste, 1-2 Green Chillies
Add the tomatoes and the coriander powder and salt and cook for 6-8 minutes until the tomatoes are cooked.
1/2 cup Tomatoes, 1 tsp Coriander Powder, 1/2 tsp Salt
Add the Chicken and cook it for about 5 minutes. It should be almost fully cooked at this point.
TIP: If you're not sure cut up one of the larger pieces in the pan to check. If it's still pink inside, then cook a little longer.
12 oz Chicken
Add in the pureed Spinach and mix well to blend in the onion-tomato base and to coat the Chicken completely.
10 oz Spinach leaves
Add garam masala and dried fenugreek leaves. Cook for about 4-5 minutes on low heat to let the flavors build up and delicious Chicken Saag is ready!
1/2 tsp Garam Masala, 1/2 tsp Dried Fenugreek Leaves