1. Grind onions, ginger and garlic together in a food procesor or chop finely by hand.
2. Heat oil in a pan.
3. Add cumin seeds and asafoetida powder and let the seeds splutter.
4. Add onion, ginger, garlic mix and fry until golden brown.
5. Add chicken and stir fry on hot until nicely brown on all sides.
6. Add all spices except garam masala and stir fry for 1-2 minutes, until spices give out a nice, roasted aroma.
7. Add tomatoes and mix thoroughly.
8. Add spinach and mix thoroughly.
9. Lift methi leaves out of the water, leaving any dust and grit behind. Add to the dish and mix.
10. Put lid on, turn fire on medium-low and cook until tender.
11. Check and adjust salt and spices.
12. Turn heat off, sprinkle garam masala, mix and leave covered.
13. Serve with hot Nan or Tandoori Roti or Chapatti.