Prepare a paste by grinding all the masalas.

In a kadai add oil add bay leaf then fry the onions then add chicken and lower the flame and let it absorbs all the water.

Once done then add the masala paste let it cook in low flame only add salt and let the oil separate the masalas then cook the masalas nicely, once done adjust with the water for gravy consistency u want.Serve wth coriander leaves.