PREPARATION

1. In a mixing bowl, add 400 grams boneless chicken, 1 tablespoon ginger garlic paste, 2 tablespoons lemon juice, 1 teaspoon salt and mix it well.
2. Marinate for 1 hour.
3. Heat 2 tablespoons oil in a heavy skillet, add 4 pods cloves, 2 pods black cardamom, 1 bay leaf, 1 teaspoon garlic, 1 teaspoon ginger and stir for 1 - 2 minutes.
4. Then, add 130 grams onions, 1 teaspoon green chili and fry till translucent or until it turns golden brown in color.
5. Now, add 230 grams tomato puree and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon tandoori masala and mix it well.
8. Then, add the marinated chicken and mix it well.
9. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Now, add 200 milliliters coconut milk and mix it well.
12. Again cover it with lid and cook for about 10 - 15 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add 1 tablespoon coriander and mix it well.
15. Cook for another 3 - 5 minutes on medium heat.
16. Remove it from heat.
17. Serve hot.