• Gather all ingredients before starting recipe
• Peel and chop 1 medium onion .
• Heat 2 tbsp oil in a deep sided skillet over medium high heat until the oil is hot, about 1 minute, add onions and fry until the onions are brown 4-5 minutes.
  
• Add 1 tsp garlic paste, 1 tsp ginger pasteand fry for another minute.
• Add 1 bay leaf, 6 small whole cardamom pods, 1" piece cinnamon stick, 6 whole cloves, 1 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp turmeric, and 2 tsp ground coriander and fry for another minute.
  
• Add 3 skinless boneless chicken thighs and mix well coating all the chicken pieces. Continue turning until the chicken has lost its color.
  
• Reduce heat to low, add 1 can Roma tomatoes (about 8 ounces) and 2 tbsp ketchup and cover and simmer until the chicken is cooked through,15-20 minutes. Do not overcook.
  

Final Step

• Reheat if not serving immediately.

Serving

• Once the chicken is heated through and bubbly, remove from heat and gently mix 2/3 cup yogurt.
• Sprinkle curry with 2-3 sprigs chopped fresh cilantro for garnish.
• Serve with plain rice or Potato, Peas and Green Pepper Curry