Step 1

In a small food processor or a blender combine all the ingredients for the paste, blend till smooth. Set aside till needed.

Step 2

In a large pan melt the ghee and add the chicken pieces seasoned with salt, brown over medium heat until golden but not cooked all the way through. Remove from the pan.

Step 3

To the same pan add the cardamon pods, a cinnamon stick, two bay leaves and the cloves, cook while stirring until the bay leaves start to colour, then stir in the prepared paste and cook for 5 minutes or until there is no more liquid left, just visible oil around the edges and the paste will turn ruddy brown from red.

Step 4

Add the chopped tomatoes and stir to combine, then bring the chicken back to the pan and stir till it is coated in the sauce, add in the yogurt 1 tbsp at a time. Pour in the chicken stock and bring to a simmer, let it bubble away for for 15-20 minutes until the sauce thickens.

Step 5

Finish off with a sprinkling of garam masala, stir in and serve with basmati rice, naan or chapati.