3 large cloves fresh garlic, peeled
6 quarter-size slices peeled fresh ginger
1 large onion, coarsely chopped
½ cup coarsely chopped fresh cilantro, including soft stems
1 to 3 green chile peppers, stemmed
3 tablespoons vegetable oil
2 bay leaves
5 green cardamom pods, crushed lightly to break the skin
2 (1-inch) sticks cinnamon
1½ tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala plus ¼ teaspoon for garnish
½ teaspoon ground turmeric
1 teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
½ cup nonfat plain yogurt, whisked until smooth
1 (2½-3-pound) chicken, skinned and cut into several pieces (discard the back and wings) or 2 to 3 pounds boneless, skinless chicken breasts cut into 1-inch pieces
1 cup water, or more as required
Cilantro sprigs

In a food processor, process together the garlic, ginger, and onion until minced. Remove to a bowl. Then process together the tomatoes, cilantro, and green chile peppers until smooth. Remove to another bowl and set aside.

Heat the oil in a large pan over medium-high heat and cook the bay leaves, cardamom pods, and cinnamon, stirring, about 30 seconds. Add the onion-garlic mixture and cook until browned, about 7 minutes. Add the tomato-cilantro mixture and continue to cook, stirring, until all juices are evaporated and the oil separates to the sides, about 7 minutes.

Add the coriander, cumin, 1 teaspoon garam masala, turmeric, salt and pepper, then mix in the yogurt, stirring constantly to prevent if from curdling, and cook, stirring, until incorporated into the sauce.

Add the chicken and stir about 5 minutes to brown them. Then add 1 cup water, cover the pan and cook over high heat, about 5 minutes. Reduce heat to moderate and cook until the chicken is tender and the sauce thick, about 30 minutes, turning chicken over a few times and adding more water if you prefer a thinner sauce. Transfer to a serving dish, garnish with garam masala and cilantro and serve.