Pat dry 2 lb chicken pieces with paper towels to remove surface moisture, which prevents proper browning and steam creation. Season generously with salt and black pepper on all sides, then set aside at room temperature for 5 minutes so the meat cooks evenly throughout rather than remaining cold in the center.

Heat 3 tbsp oil in a heavy-bottomed Dutch oven or large skillet over medium-high heat until it shimmers visibly across the entire surface. Add chicken pieces and resist stirring for 4 minutes—this creates golden crust through the Maillard reaction, building the savory foundation that defines restaurant-quality curry.

Flip each chicken piece and brown the second side for 3 minutes until golden across 70% of the surface. Transfer browned chicken to a clean plate; don't worry about cooking it through completely because it will finish cooking in the sauce during the braise.

Reduce heat to medium and add diced onion to the same pot with remaining oil, scraping up browned bits stuck to the bottom. Cook for 4 minutes, stirring frequently, until onions soften and turn translucent at the edges, then add minced garlic and ginger, cooking for exactly 1 minute while stirring constantly.

Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen its flavor and reduce acidity, then add the best chicken curry spice blend: garam masala, turmeric, cumin, coriander, and bay leaves. Toast spices for 60 seconds without burning them, releasing aromatic essential oils that define authentic Indian chicken curry depth and complexity.

Pour in 1 cup chicken broth and 1 cup coconut milk, stirring thoroughly to create a smooth sauce with no flour-like spice streaks remaining. Return browned chicken pieces to the pot, nestling them into the sauce, then bring to a gentle simmer over medium heat.

Simmer uncovered for 15 minutes, stirring occasionally and spooning sauce over chicken pieces to ensure even cooking and flavor absorption. The sauce reduces slightly while chicken cooks through; it should look glossy and coat the back of a spoon by minute 13.

Finish by stirring in fresh cilantro and lime juice, tasting and adjusting salt if needed. Serve immediately over basmati rice or with warm naan for an elegant presentation.