Cut the chickens into medium pieces. Heat the oil in a pan, add the cinnamon and cardamom, add ginger garlic paste, fry for 2 minutes, add the onion paste and fry for another 4 to 5 minutes. Then add the tomato puree, cook for 5 minutes, while the tomato is cooking, Heat the olive oil in a pan and add chicken pieces and fry for 10 minutes. Add the spinach puree in the tomato, add salt and cook for another 8 minutes add the fried chicken pieces, and cook for 2 minutes. Serve hot with steamed rice. Garnish with fresh cream.