1)Boil water with 1 teaspoon of salt to blanch spinach. Once water is boiling, roughly break the spinach and add to water. Blanch spinach in water for 2 minutes until it starts to boil. Remove from heat, strain water (do not squeeze out all of the water, just strain), leave to one side 2)Heat the oil in a Vision tray, once the oil is heated, add the cumin seeds 3)Once cumin sizzles, add onions and cook for 4-5 minutes 4)Once onions are caramelized and very brown, add green chilli, ginger and garlic paste and tomatoes, cook for 30 seconds 5)Add turmeric, red chilli, coriander powder, cumin powder, salt and black pepper, put the lid on to the pan and cook for 4-5 minutes (stirring now and again) 6)Once the masala is sizzling and the oil has seeped out of the edges, add the blanched spinach leaves, cook for 2 minutes with the lid on 7)Remove the spinach and tomato masala from the heat and purée using a blender 8)Put the spinach masala back in the oven to the heat and add the butter, cook for another 4-5 minutes with the lid on (mix occasionally) 9)Add the chicken pieces to the spinach masala and coat well Add in 100ml of the water and put the lid on to cook the chicken for 12-14 minutes on a 190 degrees (mix occasionally) 10)Remove the lid from the Vision tray add garam masala and fresh chopped coriander, add more water if needed and cook until the chicken is fully cooked, this should take another few minutes 11)Adjust the season accordingly before removing from heat, garnish and serve