In a pan or kadhai, heat oil.  Add cumin and allow it to splutter.

Add bay leaf and dried Red Chilies. Fry for 30 seconds.

Add chicken, fry well till its golden brown.

Add ginger garlic, crushed coriander seeds, green chili paste and cinnamon stick.  Let it cook for 3-4 minutes.

Lower the flame, gradually add whisked curd and stir till the curd gets mixed well.

Add garam masala powder and salt.  Let the chicken cook till tender.

Increase the heat to high flame, add ground coriander paste and sauté well for another 2-3

Mins.

Finally add lemon juice and ginger juliennes.

Serve hot with jeera rice or roti.