First, heat a large skillet or Dutch oven over medium heat. Add the oil. Once hot, add the cumin seeds, bay leaves, and whole dried red chilies. When they start to sizzle, add the onions and garlic cloves. Sauté until the onions turn light golden brown.

Once the onions are browned, add the washed chicken pieces. Sauté until the chicken is tender.

Add salt and mix well.

Make a paste by blending garlic, onion, cumin seeds, black peppercorns, dried red chilies, and ginger together.

Add all the masala paste to the chicken. Cook, stirring, until the oil starts to separate from the masala. Then add tomatoes and chopped cilantro, and mix well.

Add the chicken masala, then pour in 2 to 3 cups of water (480-720 ml). Cover and cook until the chicken is fully cooked.

Once the chicken is done, turn off the heat. Serve hot in a bowl with rice or roti.