Wash and clean the chicken pieces. Pat them dry and set aside.
Make tomato paste of chopped tomato, red chilli, garlic, and ginger using 1 - 2 tablespoons of water. Set aside.
Heat mustard oil in the Kadhai. Once it’s smoking hot, add sliced onion and fry till they are golden brown in color. Transfer the fried onion to a plate. Allow becoming lukewarm. Grind them to a smooth paste without using water. Keep them aside.
In the same kadhai, add the bay leaf and cinnamon in the leftover oil. Fry for 10 – 20 seconds to release their aroma.
Add the tomato paste, turmeric, red chili powder, coriander powder, and fry over low-medium heat till oil starts separating from the masala.
Add the chicken pieces, season with salt, and fry till they become pale white. This usually takes 8 – 10 minutes. Do not rush this process.
Next, add the onion paste. Mix nicely. Cover and cook the chicken till its juices are released. Keep the flame at the lowest setting. Do not add any water. A good quality tender chicken does not take more than 10 minutes to get cooked. Open the lid, check the chicken for doneness.
If cooked, add 1 Cup of water to make gravy (add coconut milk if you prefer) along with garam masala, dry fenugreek leaves, fresh coriander, and sliced green chili (optional).
Simmer the curry for 5 – 10 minutes for the gravy to thicken a bit. Taste the curry and add more seasoning if required.
Serve Indian chicken curry with rice or chapati.