• Firstly, take a skillet, heat it, dry roast bayleaf, coriander seeds, black pepper corns, cinnamon, cardamoms, cloves for few seconds, cool and blend into a powder and put it aside for later usage.
• In a cooking utensil, add 2 tablespoon ediblle oil/coconut oil and heat it.
• Add sliced onions and saute them for few minutes till translucent.
• Add slit green chillies and stir well.
• Add ginger garlic paste and saute for few minutes.
• Add the chicken pieces and roast it well for few minutes.
• Add salt according to your taste, add red chilli powder, turmeric powder, mix well and cook for few minutes.
• Add the roasted ingredients powder into it, add chicken masala powder, mix well and cook for few minutes.
• Add coconut milk/coconut paste into the curry, mix it well, cook until chicken gets tender.
• Lastly, add garam masala powder into it, mix it.
• Add the below tempering to the chicken curry.

For Tempering:

• Heat 2 tablespoon oil in a tadka pan, add mustard seeds and allow it to splutter.
• Add dried red chillies into it.
• Add curry leaves and let them crackle.
• Add this tadka into the chicken curry and mix.
• Add coriander leaves and garnish.
• Switch off the flame.
• Serve hot with roti and rice.