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In a large skillet or saucepan, heat the canola oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the chopped garlic and ginger and cook for another minute until fragrant.
Stir in the garam masala, ground cumin, ground coriander, ground turmeric, cayenne pepper, and salt. Continue to cook for 1-2 minutes, stirring often, to allow the spices to release their flavors.
Add the chicken pieces to the skillet. Cook for 3-5 minutes or until the chicken is browned on all sides.
Mix in the tomato paste, and then add the crushed tomatoes. Stir well to combine everything and bring the mixture to a simmer.
Add the fresh spinach to the curry and cook for 5 minutes or until it wilts and becomes part of the curry.
Turn off the heat and stir in the Greek yoghurt until well combined.
Adjust the seasoning to taste and serve the curry hot with a side of basmati rice or naan bread.