Wash the spinach and drain. Put the drained spinach in a pan and heat gently until wilted. Remove from the heat and drain off the water. Once the spinach is cool, blend half of it to a smooth puree and roughly chop the other half.

Blend the green pepper, chillies and coriander stalks to a smooth paste in a mini blender. Put to one side in a bowl.

Heat the ghee or oil in a heavy bottomed pan. Once hot add the cumin seeds and mustard seeds, fry until sizzling and aromatic.

Add the diced onion and salt. Cook on a gentle heat for 20-30 minutes until a golden-brown colour.

Add the garlic and ginger and fry for 30-40 seconds.

Add the mix powder and Kashmiri chilli powder, cook for 30-40 seconds stirring, if it feels like the spices are sticking or burning add a splash of hot water.

Add the tomato puree and stir into the mixture.

Add half of the pureed pepper, chilli and coriander stalk paste. Stir in and cook for 30 seconds.

Add the diced chicken and stir round to coat with the spice paste then add the tinned tomato and mustard. The sauce may look a little thick at this point, but the chicken will release liquid as it cooks so it’s better to thin the sauce out later if it’s needed.

Put a lid on the pan and cook on a very gentle simmer for 30 minutes.

Taste the sauce and add salt to taste, the Garam Masala, dried fenugreek leaf, tomatoes, the spinach puree, chopped wilted spinach and the remaining pepper, chilli and coriander stalk puree.

Let heat through before adding the chopped fresh coriander and serving.