Marinate chicken with onion paste, ginger-garlic paste, yoghurt and all dry spices overnight or for a minimum of 3-4 hours.
Heat oil in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamom, mace, peppercorns and cloves. Saute for a few seconds.
Add the chicken pieces from the marinade. Saute on a high flame for 2-3 minutes. Add the remaining marinade. Cover and simmer on a low flame till the chicken is done.
Now add the coconut milk and bring it to a boil. Switch off the flame and garnish with coriander leaves. Serve with pulao, plain biryani, steamed rice or jeera rice.
