Throw all the leaves and spices, ginger, garlic and almonds into a dry lidded pan and toast over a medium heat for 1–2 minutes
Add the ghee or coconut oil and stir for another 1–2 minutes.
Add the chicken and stir to colour and coat in the spices for 2 minutes.
Add the water, tomato purée and tomatoes and season. Cover and simmer for 20 minutes until the chicken is cooked and the tomatoes have broken down to a thick sauce.
Add the spinach for the last few minutes of cooking until wilted.
Remove and serve scattered with the coriander and flaked almonds.
Amchur powder has a sour, fruity flavour. If you can't get it, add 1 tablespoon tamarind paste with the tomatoes.
Use cooked chickpeas for a plant-based version.