In a pot, heat the ghee and once hot, add the onions, garlic and ginger and fry till brown
Whilst the onions are frying, take the black and green cardamoms, coriander seeds, cumin seeds and cinnamon and grind this to a fine powder
Once the onions have browned, add the chicken. Fry till the chicken is no longer pink
Add in the spinach, the spice powder we ground, the salt, red chilli powder, dried fenugreek and turmeric. Mix in and then turn the flame to low, cover and cook for 20 minutes.
Uncover and turn the flame to low. Dry out the curry, stirring often to make sure it doesn’t burn. Continue to dry out the curry, sauteing it till most of the water has dried out and the spinach begins to cling onto the chicken pieces.
When plating the curry out, drizzle 2tsp of melted butter over, or place a small dollop of it in the middle. Serve with warm chapatti or rice. Enjoy!