Chicken Saag

Method

1. 1Blend briefly boiled spinach, fenugreek, coriander and green chillies into a smooth bright green puree.
2. 2Heat oil, crackle cumin, brown onions for 8 minutes, then ginger-garlic paste.
3. 3Add tomatoes, salt and garam masala; cook till oil rises and tomatoes break down.
4. 4Add chicken cubes, brown quickly 4 minutes on high till coloured on the outside.
5. 5Pour in the greens puree, lower heat, cover and gently bubble 15 minutes — never boil hard or the green dulls.
6. 6Finish with butter for a shiny slick; serve while the spinach is still grassy and vibrant.