Step 1

Marinate the chicken with 1 tsp ginger paste, garlic paste, lemon juice and a little salt. Refrigerate for 2-3 hours, even better if the chicken can be left to marinate overnight.

Step 2

Boil the chopped banana flowers in salted water for 5-7 minutes. Drain from water, squeeze out any excess water, keep aside.

Step 3

Heat 2 tbsp oil in a pan. When smoking hot, throw in the bay leaves, crushed cloves, cinnamon and green cardamom. Allow the spices to release their aroma.

Step 4

Add the onion paste, the remaining ginger paste, green chili paste and saute till oil starts to release from the masala.

Step 5

Now add the marinated chicken, turmeric powder, coriander powder and red chilli powder, cook over a medium flame for 5 odd minutes.

Step 6

Throw in the banana flowers, give it a hearty mix and continue to cook over a medium flame till the chicken becomes tender, 15-20 mins I would say. Splash a little water if it is becoming a bit too dry.

Step 7

Cook till chicken is tender. Serve hot.