In a wide bottomed pan, lightly heat up 4 tablespoon oil, and add in whole garam spices (1 bay leaf, 1 inch cinnamon stick, 7 cloves, 7 black peppercorns), and lightly roast for 1-2 minutes, till they start giving off a slight fragrance.
Then add in 2 tablespoon chopped garlic & 1 tablespoon chopped ginger, and roast for 1-2 minutes, till they start getting light reddish in color.
Now add 2 cups of chopped onions, 1 teaspoon of salt to brown the onions faster, and 2 chopped green chillies. Saute till the onions turn light golden brown. This might take about 10 minutes in a wide pan.
When the onions are done, add in the masalas - (1 tablespoon garam masala powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon black pepper powder, 1 teaspoon chilli powder). Mix well, and saute for 1-2 minutes, till the masalas get lightly cooked. Here it's best to sprinkle a few spoons of water if required, to avoid the masalas from burning.
Now add in 2 pounds of chicken mince, along with ¼ cup yogurt, the rest of the salt (1 teaspoon), and mix well.
Cook covered for 20-25 minutes on medium flame, stirring intermittently, till the chicken is cooked through.
Garnish with ½ cup chopped coriander leaves, and serve hot with rotis, chapatis or pav.