In a large vessel wash chicken and remove access water...Then put in teaspoons of red chilli powder, turmeric, allspice and coriander,after that add lemon juice,curd and 1 teaspoon of sugar and mix well.keep this marinade on the chicken for 24 hours so that spices and flavors seep into the same

Now cut the onion in florets.this will give a interuptive sweetness while you have it with the tangy gravy.

Now heat oil in a wok.when it starts to smoke add bay leaves and cook till the leaves start to change it's color

Now add the onion florets to the oil and saute them till golden brown.

Now add the marinated chicken pieces and cook the chicken on high flame for not more than 5 minutes. Now top it up with some chopped green chillies.Do not add water to it because chicken will release water as it gets cooked so I prefer the meat to cook in it's own juices and preserve the flavor which might get diluted if we add water.

Now lower the flame and cover the wok and let the chicken cook on slow fire for good 15 minutes. Keep flipping it with a laddle timely so that it doesn't sticks to the bottom of the wok.make sure you reduce the water till it looks like a oil and gravy concoction.

And VOILA!! Here it is!!!....Smells really awesome. Serve it on a bed of plain rice or plain indian bread..Enjoy