Step 1: Marinate the Chicken

1. In a large bowl, combine yogurt, ginger-garlic paste, turmeric powder, cumin powder, red chili powder, and salt.
2. Add the chicken pieces and mix well to ensure every piece is evenly coated.
3. Cover and let it marinate in the refrigerator for at least 30 minutes, or ideally overnight for maximum flavor.

Step 2: Prepare the Curr

1. Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté for about 1 minute until fragrant.
2. Add chopped onions and cook until golden brown, stirring occasionally to prevent burning.
3. Stir in ginger-garlic paste and cook for another 1 minute until the raw aroma disappears.

Step 3: Cook the Saucey Base

1. Heat oil in a large pan over medium heat.
2. Add chopped tomatoes and tomato paste. Cook until the tomatoes are soft and the oil starts separating from the mixture.
3. Add turmeric, red chili powder, coriander powder, and garam masala. Stir well to combine the spices with the tomato base.
4. Pour in chicken stock or water and let the sauce simmer for about 10 minutes.

Step 4: Cook the Chicken

1. Add the marinated chicken pieces to the sauce. Stir to ensure they are well-coated.
2. Cover and let it cook for about 20-25 minutes, stirring occasionally.
3. If using coconut milk or cream, stir it in during the last 5 minutes of cooking.

Step 5: Final Touches

1. Taste the curry and adjust salt or spice levels if needed.
2. Garnish with freshly chopped cilantro, sliced green chili, and lemon wedges.
3. Serve hot with steamed basmati rice or warm naan.