Assemble: all the ingredients- onion tomato masala, bay leaves, cinnamon, moti eliachi, curd and spices. Clean and wash the chicken pieces.

In a saucepan heat oil and add bay leaves, cumin seeds, cinnamon and moti elaichi to it. When they start to crackle add onion tomato masala and saute it for 3-4 minutes. When the oil starts to separate stir in the spices.

Mix well, added spices will not only release a great aroma it will also add dark red color to the gravy. Stir in the beaten curd. Adding curd will make you loose that rich red color for a while but don't worry it will come back again. Saute on a low flame till the curd blends in the gravy and the oil separates - dark rich color returns.

Time to move in the chicken pieces. Drop and mix well until they are coated with gravy.

Add water and give it a good stir. Gravy will become liquidy, no worries.

Cover and allow it to simmer for 10-15 minutes or until chicken is tender. And you will notice that the gravy has a smooth and thick consistency.

Garnish with chopped cilantro leaves and

Serve with hot naan or on a bed of boiled rice.