Heat oil in a pan. Add whole spices including bay leaves and fry till splutters
Add onions and saute till translucent. Add chopped tomatoes and cook till mushy. Sprinkle some water if required.
Add whisked hung curd and saute till oil separates.
Add all the dry spices, green chilies and ginger garlic paste and saute till the raw smell goes off
Add chicken pieces and fry for 4-5 minutes or till the chicken is slightly golden.
Add some water and close the lid.
Cook till the chicken is tender
Check for seasoning. Add salt if required.
Cook till the extra water is evaporated and the gravy is consistent. Sprinkle Garam masala powder and Kasuri Methi. Switch off the flame and serve.