In a mixing bowl add the marination ingredients Mix everything well and keep it aside for a minimum 1 hour.

Semi roast the chicken before putting it into a gravy. So heat little oil in a pan and add the chicken pieces to it. Cook it on both sides and as soon as it starts getting brown remove it.

In the same pan add oil to cook the chicken. As soon as it gets heated add the bay leaf, cardamom and cinnamon and add the onion paste. When the onion starts getting brown add the garlic chilli paste and ginger paste and roast it properly.

Next, add the tomato purèe and cook it till oil gets separated. Now add the masalas and roast it. As soon as the masalas starts sticking to the bottom of the pan add a little water and roast it till oil gets separated again. Follow this for two to three times and then add the marinated masala and again roast it.

Next, add the chicken and roast it again in the same manner.
Next, add some water and cover the pan and let it cook till the chicken gets properly cooked. Remove the lid and let it cook till the gravy reaches the desired consistency.