In a large pan or pot, add 2 tbsp of olive oil until sizzling. Add the cumin seeds and onions and sautee for 3 to 4 minutes. Once the onions begin to brown, add the fresh ginger and garlic.

Lower the heat and allow the onions to caramelise with the garlic and ginger for a further 5 to 7 minutes. Add the green chilli, turmeric, red chilli powder, ground cumin and ground coriander. Mix well for 1 minute. Add the tin of chopped tomatoes and mix well.

Allow the tomatoes to cook down for approximately 10 - 15 minutes. Stir and mix frequently and add 1 tbsp of water or as much needed if the tomato paste begins to catch or stick. Add in the salt and garam masala and stir well.

Add in the chopped chicken and mix everything well until chicken is well coated. Cook for 1 minute and then cover the pan with a lid and allow the chicken to simmer for 10 - 15 minutes, stirring frequently throughout. Add in crushed kasuri methi to the chicken and mix well.

Once the chicken is cooked, add the washed spinach leaves and stir until absorbed with the chicken. Simmer for a further 5 - 7 minutes, and you can add in half a cup of water to help the spinach cook and to form a gravy.

After 5 - 7 minutes, do a taste test and add more salt, as required. Garnish with coriander leaves and serve.