Take a kadhai or pressure cooker(your call), heat it on a high flame. Remember, it is a chicken so it will cook quickly hence you might not need to use the cooker.

Add the whole spices(2 bay leaves, 2-3 cardamom pods, 3-4 cloves, one cinnamon stick) into the kadhai and allow them to get absorbed into the heated oil.

Now add the chopped onions, and mix it well. It is important to know that while cooking chicken you need to golden brown the onions for a better gravy.

Once the onions are done, slow down the flames and add ginger-garlic paste and mix continuously. Remember that, when you add this paste, onions cook faster, so once the onions are half done, add the ginger-garlic paste so that nothing gets burned.

Now add all the powdered masalas in the kadhai (salt, red chili powder, turmeric powder, coriander powder, degi mirch powder)

Mix everything well, and keep adding water whenever required.

Now, add chopped tomatoes, and wait for them to get squishy.

Once you see the oil on the surface of the masala, that makes it ready. This time, add the raw chicken in the masala and mix it very well so that it is coated well with the chicken.

Now, add ample amount of water, and allow it to come to boil. We always tend to add more water in such type of curry recipes.

Add chopped coriander and pinch of garam masala as well and do not stir anymore.

Cover up the lid and let it cook for about ten more minutes. Remember, it is a chicken curry we are preparing here; it will not take too long to cook.

After about 10 minutes or so, turn off the flame and let it cool down. Open the lid and inhale the mind-boggling aroma, yes it is like complimenting yourself for doing such a good job.

Stir it a bit and dish it out.

Garnish some more chopped coriander leaves and ginger juliennes and your Chicken Curry Recipe is ready.

Best recommended is to serve with simple homemade fulkas. You can also try other Indian bread such as Paratha, Tandoori roti or Naan may be, the choice is up to your taste buds.