Saag Chicken {Classic Spinach and Chicken Curry}

Heat 6 cups of water in a saucepan over high heat. Add the spinach and blanch just until the spinach wilts.
Add 2 cups of ice and 2 cups of water to a bowl. Scoop out the spinach and add to the bowl with ice water.
Squeeze out all the water from the spinach and add it to the blender. For a smoother sauce, blend the spinach thoroughly. For a more rustic texture, pulse the spinach until you get the desired texture.
Blitz onion, tomato, garlic, ginger, and green chilies in a blender to make a coarse puree Note: Avoid blending into a smooth puree, as this can intensify the raw onion flavor and overpower the curry's balance.
Heat ghee in a medium saucepan. Add cumin seeds and allow it to sizzle for 30 seconds.
Add onion tomato puree, turmeric powder and coriander powder, half of the salt and cook for 6 to 8 minutes or just until the oil starts to separate.
Add chicken, garam masala, and remaining salt and mix well. Cook covered on medium heat for 7 to 8 minutes or until the chicken is fully cooked.
Add pureed spinach and mix well. Cook until the curry comes to a gentle boil.
Garnish with cream and Kasoori methi.