In a large pot, add oil and heat it over medium heat. Then add chopped onion. Saute till it turns translucent.
Add garlic and ginger paste. Continue to cook until the raw smell disappears.
Then pour tomato puree, garam masala powder, chilli powder, coriander powder and turmeric powder. Combine everything together.
Cover with a lid and cook for 5-6 minutes.
Once the oil separates, add minced chicken. Mix well and cook for 8-10 minutes.
Add water, bay leaf, sugar and salt. Give it a mix and again cover with a lid. Lower the flame. Cook for 5 minutes.
While the curry is cooking, heat water in a pot over a high flame. Once it starts boiling, lower the flame to medium and add the spaghetti.
Cook until al dente. Then drain the spaghetti.
Add it to the curry and mix well.
Garnish with coriander leaves and serve hot.