• Finely slice 2 large onions and chop 2 medium tomatoes.

Marinate the Chicken

• Marinate the chicken pieces with ginger garlic paste, lemon juice and salt.
  

Cook the Chicken Masala

• Heat oil in a heavy bottomed pan/kadai. Add all the whole spices (bay leaf, cumin, cardamon, cinnamon, cloves, whole kashmiri chillies).
  
• Once they start to splutter add finely sliced onions. sauté until they turn light golden.
  
• Add the ginger-garlic paste and sauté for 2 minutes, or until the raw aroma disappears.
  
• Add the marinated chicken pieces and salt to taste. Cook for 4–5 minutes, stirring continuously, until it changes color.
  
• Now cover the pan and cook for 5 minutes on low heat.
  
• Open the lid and give the chicken a good stir. Add the tomatoes, turmeric powder, red chilli powder, cumin powder, pepper powder and chicken masala powder.
  
• Mix well and cook for 4-5 minutes on low flame.
• Turn the heat to low. Add the whisked yogurt and slit green chillies, mix well.
  
• Once the yogurt is well combined with the chicken turn the heat to medium high and cook for 4-5 minutes.
• Bhuno the masala until the oil separates and it becomes thick, rich, and glossy. As shown in the image, the masala should coat the spoon heavily without sliding off easily.
  
• Add 200 ml water and mix well. Cover the pan and simmer on low heat for 10 minutes, or until the chicken is tender.
  
• Open the lid and give the chicken a good stir. Add the garam masala powder and fresh cilantro(coriander).
  
• Mix well and cook for 2 minutes on low heat.
• Finally, garnish with freshly chopped coriander leaves and serve hot with naan, roti, paratha, chapati or jeera rice.