Take a cook pot, add oil and heat it.
Add a bay leaf, cinnamon stick and saute few seconds.
Add sliced onions into it and saute for a minute.
Add slit green chilies, fresh curry leaves.
Saute until the onions turn soft and translucent.
Add ginger garlic paste and saute until it gets rid of raw smell.
Add chopped tomato, mix, add salt as per taste, add turmeric powder.
Give a good mix.
Cook until the tomatoes turn soft and pulpy.
Add all the roasted ingredients into a blending jar, add ¼ cup of water and make a fine paste of all the roasted ingredients.
Add this blended paste into the onion tomato masala.
Mix well.
Cook the masala well until oil leaves the sides on low heat while stirring in between.
Add the chicken pieces into the curry.
Give a mix.
Cook the chicken with the masala for 5-10 minutes.
Stir and cook the curry until oil appears at the sides.
Adjust salt as per taste, add half a cup of water and mix everything.
Cook until the chicken gets tenderized while stirring in between.
The chicken as well as the masala should cook well and should appear like a good gravy with oil released at the corners.
Turn off the heat when the gravy is done.
Garnish with chopped cilantro leaves and serve hot with naan, parotta or rice.