In a pot on medium heat, add 60 ml of Oil, allow to get hot. Add Onions, and Chilies, season with Salt, Pepper, and Garlic Plus. Sauté for 15 minutes until deeply browned. Allow to cool, and transfer to a blender, add Sesame Seeds. Blend until smooth, adding a little bit of Chicken Stock, if necessary to form a thick paste.

In a bowl, wish together Yogurt, Turmeric, Coriander, Chili Powder, and Garam Masala until fully mixed. Set aside.

In the pot add remaining Oil. Add Cinnamon, Cardamom pods, Cloves, Pepper, and Bay Leaf. Sauté for 30 seconds. Then add Ginger and Garlic and saute for an additional 30 seconds.

Increase heat to medium high, and add Chicken. Saute for 7 minutes, stirring frequently until the Chicken no longer looks raw on the outside.

Stir in spiced Yogurt, Onion Paste, and Salt. Reduce heat to medium-low. Partially cover with a lid and cook for 12 minutes, stirring often until the oils begin to separate along the edge of the Curry.

Add Chicken Stock, and increase heat to medium. Cook for an additional 20 minutes partially covered until the Chicken is tender and cooked through.

Serve with Rotti or Rice.