Chicken curry

In a large bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.
Add the chicken pieces to the marinade and mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes, but ideally, marinate it for a few hours or overnight for the best flavor.

Heat the vegetable oil in a large, heavy-bottomed pan or pot over medium heat.
Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for a minute or until they start to crackle and become fragrant.
Add the chopped onions and sauté until they turn golden brown, which should take about 5-7 minutes.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture, stirring occasionally. This may take around 7-10 minutes.
Stir in the coriander powder, cumin powder, garam masala, and paprika powder (if using). Cook for another 2-3 minutes to allow the spices to blend.
Add the marinated chicken to the pan and cook for about 5-7 minutes, or until the chicken turns white and is partially cooked.
Pour in enough water to cover the chicken. Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally.
Adjust the salt and spices according to your taste. If you prefer a thicker curry, you can let it simmer for a bit longer to reduce the sauce.