Chicken Paalak

500 grams spinach
6 green chillies chopped
2 tablespoons oil
2 bay leaves
4 green cardamoms
1 cinnamon stick of 1" each
2 onion chopped
2 teaspoon each of ginger, garlic pastes
2 tomatoes chopped
8 medium sized pieces of chicken
salt to taste
4 tablespoons thick yoghurt whisked
1 teaspoon garam masala powder

1. 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.
2. 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.
3. Add the ginger-garlic pastes and fry for about 2 minutes.
4. Add the tomatoes and fry for about 3 minutes.
5. Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.
6. Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.
7. Stir in the yoghurt and the garam masala. Simmer for about 3 minutes.