Place a kadai on medium heat. Toss in all the ingredients for the Chicken masala , except the turmeric powder. Stir and dry roast till aromatic.
Do not roast the spices too much. This process will take 3 to 4 minutes. Before removing from heat sprinkle the turmeric powder, stir and remove from heat. Allow the spices to cool.
Transfer the spices to a grinder and run till the spices are ground to a powder consistency.
This masala can be stored in a airtight jar for further use.Store in refrigerator or cool dark place.
Step 2 : Marinate Chicken
In a large mixing bowl , mix yoghurt, ginger and garlic paste, green chilly paste, salt and Chicken masala powder.
Add the Chicken pieces and coat them well with the marinate.
Massage the pieces really well.
Cover and set aside for 1 hour.
Step 3 : Cooking Chicken
Heat oil, add the bay leaf and the sliced onions.
Once the onions are slightly translucent add the marinated chicken. Mix well.
Let it cook for 5 minutes then add 3 cups of water and cook till done.(If required add more chicken masala for more spicy curry).
Add curry leaves and serve hot.
Notes
You can enjoy this curry with neer dosa , rice , roti or paratha.I personally love this curry with Neer dosa.Link for Neer dosa is below.Neer Dosa