Grind the ingredients mentioned in Masala 1 to a fine paste. Keep aside.
Then grind the ingredients mentioned in Masala 2 and keep it aside.
Heat some oil in a pan.
Add the chopped onions and saute it.
Add tomatoes and fry them until they are cooked well.
Add masala - 1 to this.
Allow it to cook for about 7 min until the raw smell goes off.
Add chicken, salt, 2 cups water, and turmeric powder to it and allow the chicken to cook well.
Once the chicken is cooked, simmer the stove and now add masala - 2.
:- Do not allow the mixture to boil after adding masala 2.
Cook this for 5 min on a medium flame until the oil separates on the top of the gravy.
Turn off the stove and keep it aside.
Heat oil in another pan.
Add bayleaf, cardamom, cinammon stick, cloves. Add this seasoning mixture to the cooked gravy.
Garnish it with plenty of corriander leaves.
:- Serve hot.
:- Goes well with parata, chapathi, idly, dosa and boiled rice