Wash the chicken pieces and drain out the excess water.

Heat mustard oil in a heavy-bottomed pot until smoked. Turn off the flame and then let it cool.

Heat mustard oil again on low to medium flame. Add bay leaves, black cardamoms, dry red chillies, cinnamon sticks and black peppercorns and keep stirring till they crackle.

Add the chopped ginger, garlic and green chillies. Stir and cook for 2-3 minutes or until golden brown in colour.

Add ground onions and mix. Cook onions until golden in colour and oil start coming to the surface.

Now add kashmiri red chilli powder and mix. Stir for a minute.

Now mix in the ground tomatoes and cook for another 3-4 minutes. Stir occasionally.

Add salt, red chilli powder, turmeric, coriander powder, tandoori masala, garam masala powder and 1 tbsp kasuri methi. Mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan.

Note: You can use store-bought tandoori masala, our you can make your own at home with this recipe.

Add the chicken pieces and mix nicely. Stir constantly and cook on medium to high flame for 3-4 minutes. (If the masala sticks to the sides or bottom sprinkle some water and stir).

Once the chicken pieces have lightened in colour add thickened cream and mix.

Add water and lemon juice, stir and bring to a boil. Lower the heat to medium, cover the pot and cook for 15-20 minutes or until the chicken is done and oil releases to the surface. Keep stirring occasionally.

Remove the lid, check the seasoning (salt and chilli powder)and adjust to taste.

Add 1 tbsp kasuri methi and coriander leaves.

Turn off the flame. Stir and cover the pot for a few minutes.

Serve hot with naan or roti.