Chicken Masala

1. Heat oil and add cumin seeds and bay leaf. 2. Add finely chopped onions and sauté until golden. 3. Add ginger-garlic paste and cook until aromatic. 4. Stir in blended or crushed tomatoes and all dry spices (turmeric, red chili powder, coriander powder, garam masala, salt) and simmer until the masala releases oil. 5. Add chicken pieces, coat them well in the masala, and cook for 5–7 minutes. 6. Mix in yogurt, lower the heat, and let everything blend into a rich gravy. 7. Add water as needed, cover, and cook until the chicken is tender. 8. Finish with garam masala and fresh coriander.