This recipe is in continuation of the Masaledar Fish Curry and Spicy Mutton Gravy with the chicken this time. Since the garam masala used is in ground form, it results in a very spicier version as compared to the normal non-veg gravies. And that's the reason I don't prepare it very often even though it tastes grand. Also, I was not able to click a proper picture as everybody was in a hurry to eat and there was just no time. Read below for the recipe.....
Ingredients:
Chicken - 1/2 kg, washed and pat dried
Onions - 2 large, finely sliced
Bay leaf - 1
Garam masala powder - Roast and grind 1 tsp cumin, 3 black peppercorns, 2 cloves, 1 black cardamom, 2 green cardamoms, 1 inch cinnamon stick
Coriander powder - 1 tsp
Kashmiri red chilli powder - 1/2 tsp
Tomato - 1 small, chopped
Ginger garlic paste - 1 tsp
Salt  - to taste
Oil

For marination:
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1 tsp
Curd - 2 tbsp
Salt - 1/2 tsp 

Method:
Marinate the chicken pieces with the ingredients mentioned under marination for around 2-3 hours

In a kadhai, heat oil and add the bay leaf

Add the onions and fry till golden brown in colour

Add the ginger-garlic paste and cook till raw smell disappears

Add the tomato and cook on high flame for a minute

Add the ground garam masala, coriander powder, red chilli powder and salt and cook till oil separates

Add the chicken pieces along with the marinade and mix

Add 2 tbsp of water and cook for 5 minutes on high flame

Add 1/2 cup warm water, cover and cook till the chicken is done and no water is left (if any water is still there, evaporate it on high flame)

Serve with roti/rice