METHOD 

1. Heat Oil In A Pan Add Bay Leaves, Cloves, Cinnamon, Sauté For Half A Minute.
    
2. Add Onion saute Till Golden brown And Add Ginger And Garlic Paste. Cook For  Thirty Seconds.
    
3. Then Add The Chicken Pieces saute for while then Add Tomato Puree, And  The Dry Masalas, And Keep Stirring The Mixture On Low Flame For A While Fry Well The Mixture Till Oil Separates.
     
4. Then Add Water Cover And Cook Till The Chicken Is Done.
   
   
5. Garnished With Coriander. Serve Hot Chicken Curry With Roti, Naan Or Rice