Grind together onions, ginger and garlic to a rough puree
Grind tomatoes also to a rough puree and set aside
In a kadhai or deep bottom pan, heat oil and add jeera, bayleaf, cloves and cardamom
Once the jeers starts spluttering, add the onion paste
Cook for about 12 minutes stirring every few minutes
The onion paste should become a light brown in colour and then add tomato puree
Add meat masala, coriander powder and chilli powder and mix
Cook this for 3-4 minutes till you can see a little oil separating on the sides and top
Add chicken and dry roast it in the masala for a minute or two
Add green chillies, bring to a boil and then lower the flame and cook this covered for 30-35 minutes till the chicken is tender