If you love Indian food then you're going to fall in love with this delicious 30-minute creamy chicken curry. It's cooked in a mild masala sauce and pairs perfectly with rice or naan for a quick and tasty weeknight meal.
Heat a wok or skillet on a medium flame with oil. Add in the whole spices; bay leaf, cinnamon stick, cardamom, cloves, and cumin seeds.
After a minute add the onions, ginger, and garlic. Cook until the onions turn golden. Add the tomato puree and cook for 6-8 minutes until the puree is completely cooked.
Add the spices; turmeric, red chili powder, coriander powder, curry powder, and salt. Mix it and add a cup of water.
Once the curry starts rolling boil add the chicken pieces. Cover the skillet with a lid and cook for 8-10 minutes.
The curry sauce will start to thicken, once the chicken has cooked through add the yogurt and cook for 3-5 minutes until the oil separates from the skillet.
Before turning off add the garam masala and cilantro. Serve the chicken curry over the basmati rice and naan.