In a small saucepan heat the oil
Reduce the flame to a minimum then add the bay leaf and the dried red Kashmiri chillies, which add flavour and colour and not heat.
Then add in the ginger-garlic paste. Stir for 30 seconds before adding in the garam masala, that will allow the ginger garlic paste to mix well with the hot oil but prevent it from drying up the oil.
Once the garam masala is mixed well with the paste and the oil add the screaming dry spices and mix well. Allow to cook on a very low flame for under a minute and then add the coriander and green chilli puree. (Again, I make my own puree - simply spitz 2 large bunches of fresh coriander leaves with two small Indian green chillies, add some water in a small food processor to make a thick puree. This can be frozen and used for many curries and sabzi's or bhajee's as we call them in Marathi. I store mine for upto 3 weeks)
The smoked paprika will work with the chicken while making the curry and impart a fabulous smoky flavour that is hard to miss.
Allow the paste to cook for about 2 minutes, stirring occasionally to ensure it does not burn or become too dry.
The water content in the coriander and green chilli mixture will totally dry out and you will be left with a dark reddish-brown paste