Wash and drain the chicken. Toss in the turmeric powder, red chilli powder, green chilli paste, ginger garlic paste and salt and set aside till ready to cook.
In a saucepan, saute the spinach just till wilted. Take out. Allow to cool slightly and grind into a smooth paste with the yogurt. Set aside.
Heat oil in the same saucepan. Splutter the cumin and briefly fry the cloves.
Add the onions and saute till browned - let it brown a bit.
Add the chicken along with the marinade. Add a little water and cook, tossing occasionally till almost cooked.
Add the yogurt spinach paste and cook for another five minutes or till the chicken is fully done. Add the garam masala powder and kasuri methi, give it a final toss.
Serve hot with rotis or rice.
Notes
I used the green chilli chutney paste. If you don't have it, simply mince a couple of green chillies and add.