In a small bowl, combine tomato sauce, yogurt and 1 cup water. Mix well and set aside. Chop onion and garlic by hand or in a food processor.

Heat oil in a heavy bottomed fry pan over med. high heat. Put in chicken pieces, a few at a time, and brown on all sides. When each batch turns a golden brown remove with a slotted spoon to a large dutch oven-type pot. When all the chicken is browned put the cinnamon, bay leaves, cardamom, cloves into the remaining oil in the fry pan. Stir once. Spices will brown immediately. Add the onions and garlic; stir and fry until onions are golden on edges. Add turmeric, ginger and 1 tbsp. water and cook on low for 5 minutes. Add the tomato sauce-yogurt-water mixture, the lemon juice, salt and pepper .Stir to collect up all the pan coagulate and add to the chicken pieces in the dutch oven. Bring to a boil; cover and simmer gently over low heat 20 to 25 minutes, turning chicken pieces a few times. Uncover pot, raise the heat to medium and cook 5 to 7 minutes or until sauce is slightly reduced, turning chicken pieces over gently or temporarily removing them while sauce is reducing.

Serve with rice. Serves 4 to 6 people