Put a pan with oil on medium-high heat. When it is hot, add the whole spices: bay leaf, cinnamon stick and cardamoms.
Add chopped onions and fry until golden brown. Add the ginger-garlic paste and fry for a few seconds.
Add ground spices and a little bit of water so that they do not burn. Fry until the oil separates from the spices.
Then add chicken cubes and salt. Cook over high heat for five minutes. Add chopped tomatoes and lower the heat to medium. Mix everything well and cover the pan.
Cook for about 8-10 minutes on medium flame. Uncover the pan, add coconut milk and stir well. Let it cook for five minutes or until the sauce slightly thickened.
Garnish with finely chopped fresh cilantro (optional) and serve with basmati rice or Jasmine rice.