Heat the oil in a heavy-bottomed wok or pan over medium-high heat.

Add cinnamon stick, black cardamom and bay leaf and stir for a few seconds.

Add the chicken and stir-fry for 3-4 minutes until the chicken pieces have lightened in colour.

Add ginger and garlic and cook for another minute, constantly stirring until the oil leaves the wok's surface.

Add sliced onions and green chillies, stir and cook for 3-4 minutes or until the onions are soft and translucent.

Add chopped tomatoes and cloves, stir to combine and cook for 3-4 minutes.

Add coriander powder, cumin powder, degi mirch powder and turmeric. Stir to combine. Cook for 3-4 minutes, stirring occasionally.

Add the curd and mix well.

Add kasuri methi and salt, and mix.

Pour water and bring it to a boil. Reduce the heat to low and simmer until the chicken is tender and the gravy thickens to the desired consistency (approx. 20-25 minutes), stirring occasionally.

Check the seasonings and adjust to taste.

Turn off the heat and sprinkle garam masala on top. Garnish with chopped coriander leaves and serve hot with rice, naan or roti.