Step-by-Step Instructions

1. 1.Bloom Whole Spices

   Heat oil in a large pot or pan. Add bay leaves, cardamom pods, cumin seeds, cloves, and a cinnamon stick. Cook for about 1-2 minutes until fragrant.

2. 2.Sauté Onions

   Add the sliced onions to the pot and sauté until they start to soften and become translucent, about 5-7 minutes.

3. 3.Add Ginger and Garlic

   Stir in the ginger-garlic paste with the onions. Cover the pot with a lid and cook until the onions are nicely browned and caramelized, about 10-15 minutes, stirring occasionally.

4. 4.Steam Tomatoes

   Add whole fresh tomatoes to the pot. Cover with the lid and let them steam for about 5-7 minutes. This will soften the skin, allowing it to easily slide off.

5. 5.Mash the Base

   Remove the tomato skins using tongs. Then, use a potato masher to mash the tomatoes and onions together. You want a chunky consistency, not a smooth paste.

6. 6.Add Powdered Spices

   Stir in the turmeric powder and curry powder (or other powdered spices) into the mashed tomato-onion base. Cook for about 5-7 minutes, stirring frequently, until the oils begin to separate and small bubbles appear, indicating the spices are well cooked.

7. 7.Cook Chicken

   Add the chicken pieces to the curry base and mix well to coat. Cover the pot and let it cook until the chicken is tender and cooked through, about 15-20 minutes, stirring occasionally.

8. 8.Serve

   Garnish with fresh cilantro and serve hot with rice and naan.