Combine the chicken with yogurt and half the ginger-garlic paste, mix well to coat every piece, and set aside to marinate.

Finely slice the onions, puree the tomatoes, and slit the green chilies so everything is ready before the pan goes on heat.

Heat the oil in a kadai, add the bay leaf and cumin seeds and let them sizzle, then add the sliced onions and sauté, stirring frequently, until deep golden brown.

Add the remaining ginger-garlic paste and green chilies and cook for a minute until the raw smell disappears, then stir in the tomato puree, turmeric, red chili powder, and coriander powder, and cook until the oil visibly separates at the edges of the masala.

Add the marinated chicken pieces to the masala and cook on medium-high heat, turning occasionally, until the pieces are seared on the outside and no longer pink.

Lower the heat and stir the chicken well into the masala for a few minutes so every piece is evenly coated and the spices cling to the surface.

Pour in enough water to bring the gravy to your preferred consistency, cover, and simmer on low heat until the chicken is fully cooked through and tender.

Uncover and simmer further, stirring occasionally, until the gravy thickens to the consistency you like.

Turn off the heat, sprinkle in the garam masala, and garnish with chopped coriander leaves before serving.