Marinate chicken with minced garlic, salt, red chilli powder, kashmiri chilli powder, chopped green chilli, lemon or vinegar and turmeric. Cover the bowl and refrigerate for at least 2 hours. (overnight marination is even better for enhanced flavour).

Heat a pan over medium heat.

Add coriander, fennel, green cardamoms, black peppercorns, almonds, and dry roast until fragrant.

Remove the pan from heat and let the spices cool.

Grind the spices in a grinder into a fine powder and keep aside.

Heat oil in a wok or a heavy-bottomed large skillet over medium-high heat.

Add bay leaf and chopped garlic and saute for a minute.

Add the sliced onions and stir fry until golden.

Add the marinated chicken pieces and cook for 4-5 minutes until the chicken pieces have lightened in colour.

Add the coarse ground spices and mix to combine. Cook for 3-4 minutes.

Add tomato paste and curd. Mix well and cook for 4-5 minutes or until the oil separates from the gravy.

Add sugar and mix to combine for another minute.

Add salt and water and bring to a boil. Reduce the heat to low, cover the wok with a lid and cook until the chicken is tender. (approx. 15-20 minutes).

Add kasuri methi and garam masala and mix well. Taste the dish and adjust the seasoning as necessary.

Turn off the flame and let it rest for a few minutes.

Garnish with fresh coriander leaves and ginger juliennes.

Serve hit with roti or naan.