Tomato Chicken Curry

I have prepared the dish on a chulah or earthen stove, but you can cook it on a gas stove. Fire it up and set the wok for cooking.
Pour oil into the wok.
Add bay leaves, cinnamon sticks, and cardamoms to the smoking oil.
When the whole spices release flavor, add finely sliced onions and stir until they turn light brown.
Add chopped tomatoes and some salt. (You can use tomato paste instead of chopped tomatoes, but in that case, add it after adding the masalas.)
Let the tomatoes cook and release their water.
Once the tomatoes become tender, add red chili paste, onion paste and ginger-garlic paste. Give the mixture a good stir and add a little bit of water.
Add 1 and ½ tablespoons of turmeric and red chili powder. Mix well and add some water.
After the spices start releasing water, add chicken pieces and gently mix them.
Add salt to taste and mix well with the chicken-tomato-spices mixture.
Cover the pan with a lid and let it cook for 5 minutes.
After 5 minutes, open the lid and stir for ½ minute, add garam masala. Cover the pan with the lid again.
After a few minutes, open the lid and pour 2 medium-sized bowls of Lukewarm water. Cover the pan again.
Let it cook until the gravy thickens.
Tomato Chicken Curry is ready and transfer it to a bowl. Serve it with steamed rice, soft plain naan or any variations, roti, chapati, paratha, or vegetable pulao.