Start by marinating the cleaned chicken pieces in the marinade of yogurt, ginger, salt and turmeric. Keep the chicken in the fridge for at least 30 minutes.
Heat a tablespoon of vegetable oil or ghee in a large pot on the stovetop. Onece hot, add the cumin seeds.
Once the sumin starts to sputter, add the chopped onions and saute for a minute.
Add the dried red chilies, followed by coriander powder, garam masala, cinnamon, bay leaves. Saute for a minute more. Make sure the spices so not burn. Add a tablespoon of water if needed.
Now add the marinated chicken to the pot. Mix well, coating the chicken in the spices from the pot.
Let the chicken cook in the pot, for 7-8 minutes. Check to see if the chicken is sticking to the bottom and add a splash of water if need be. Stir occasionally, flipping the chicken pieces so they cook evenly.
As the chicken is cooking, make the spinach puree. Add the rinsed spinach leaves in a blender with 3-4 tablespoons water. Blend until smooth.
Once the chicken is cooked, add the blended spinach. Mix well and cover the pot with a lid.
Cook for 5 minutes on low-medium heat, with the lid on. Then open the lid and simmer for 2-3 minutes so that the excess water from the sauce is released.
Garnish with ginger juliennes and red chili flakes. Serve with a side of Basmati rice or Naan.