Spicy chicken roast

Whole chicken 1, cut into medium large pieces, cleaned washed and strained.
For marinade
Turmeric powder 1/2 tsp., chilly powder 1 tbsp., coriander powder 1 tbsp.,
salt to taste, pepper powder 1 tsp.
Marinate chicken pieces, refrigerate for 3 hours.
Onion 1, thinly sliced, mint paste 2 tsp., curry leaf 2 sprigs, cooking oil 2 tbsp.,
garam masala 1 tsp., bay leaf 1, tomato 1, chopped.
Shallots 250 gram, peeled, garlic 10 cloves, green chilly 3, ginger 2 inch piece,
all grinded into a paste, add salt to taste.
Heat oil in a large wok, drop in onion, sauté till tender, add bay and curry leaf
followed by spice paste, sauté till fragrance spreads, add tomato, combine well
followed by chicken pieces. Add salt, mix well and allow to cook in medium flame.
When cooked, simmer flame allow the gravy to get thicken and cover the chicken.
This seems to be dry, but still juicy and spicy dish.