Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.
Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.
Add the ginger-garlic pastes and fry for about 2 minute(s).
Add the tomatoes and fry for about 3 minutes.
Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.
Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.
Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3 minutes.

TIP:
A handful of fresh fenugreek leaves (methi) used along with the spinach makes this dish very flavorful.

Serve hot with: Green Peas Rice (Matar Pulav), steamed rice or Indian bread (Roti).