Marinate chicken pieces in curd, 1 tspn sugar, lemon juice, salt and 1 tspn oil for 4 to 5 hrs
Heat a pan and dry roast red chillies, jeera, dhania and bay leaf
Grind the roasted masala with 1 tblspn tamarind and 1 tspn sugar
Make a paste with almonds n some milk and keep aside
Heat ghee in a kadahi and fry the chicken pieces one by one and keep aside
Add the yoghurt batter in the remaining ghee in the kadahi and bring to a boil and pour in a bowl
Fry onion and 1 tspn sugar till red/brown and grind it
Pour ghee in kadahi and add the ground masalas and fry
As they turn dry, add the yoghurt batter and stir well
Put in the onion paste
Add the chicken pieces and fold in.
Add the badam paste
Cook well in low flame and cover till chicken is soft n tender.
Chop coriander leaves and mix in nicely.
Cook till curry gets thick
Garnish with coriander leaves
Serve with roti, paratha or naan