Step 1

Cut the chicken into medium size pieces and marinade with salt, turmeric, paprika, and garam masala. Mix it well and set aside.

Step 2

Heat the pan into medium heat, add 3-4 tablespoons of ghee and saute the cumin seeds and bay leaves for few seconds.

Step 3

Add with the chopped shallots until translucent, follow with the garlic and ginger paste.

Step 4

Fry until light brown then add salt, tomato puree and spices. Stir for few seconds and add the chicken pieces, cook for 1-2 minutes. Pour the warm water in, stir well, and cook with low heat for 8-10 minutes until the meat is soft and tender. ( Add a bit more warm water if the gravy is too thick. )

Step 5

Turn off the heat, sprinkle chopped fresh chilli and transfer to serving plate.

Step 6

Serve with cooked basmati rice, naan, chapati or flatbread. Garnish with chopped coriander or fresh lime wedges.