Make a paste of mint leaves, green chillies, ginger, garlic, oil and salt in a mixer. Keep aside for later use.

Cut slits into chicken drumsticks. Wash thoroughly and pat them dry.

Add the mint paste to the drumsticks and coat them evenly. Cover and refrigerate for at least an hour. (For better results, refrigerate the marinated chicken overnight.)

Place a grill pan or a shallow heavy-bottomed pan on medium flame.

Add walnuts and salt and dry roast for 8-10 minutes.

Once walnuts are roasted, place them on a plate and let them cool.

Transfer the walnuts in to a mixer. Add the yogurt/curd and make a smooth paste. Keep aside for later use.

In the same pan, add 1tbsp oil. Once hot, add the marinated chicken and sear on high flame for 2-3 minutes. Toss the chicken and again cook for 2-3 minutes.

Lower the flame to medium and cook for 4-5 minutes.

Turn off the flame and transfer the chicken pieces to a plate.

In a heavy-bottom pan/karahi/handi, heat oil on medium heat and add cinnamon sticks and bay leaves and stir for a few seconds.

Add chopped onions and sauté them till they are brown in colour.

Add 1tbsp of yogurt/curd and cook for 2 minutes while stirring constantly.

Add the prepared walnut paste while continuously stirring so that the paste does not stick to the bottom of the pan.

Add 0.5 cup of water (more water can be added if you require a thinner consistency of the gravy). Bring the mixture to a boil and add pomegranate concentrate.

Add salt, turmeric, red chilli powder, coriander powder, kashmiri red chilli powder and let it cook for 2-3 minutes.

Add the seared chicken to the gravy and mix well. Cook for about 8-10 minutes or till the chicken is done.

Plate the chicken drumsticks in a platter and garnish with roasted walnuts, pomegranate arils and coriander. Serve hot with roti or naan.