Dahiwali Chicken Curry

Heat oil in a thick-bottomed pan and sauté cardamom, bay leaves, cinnamon stick and cloves, till they begin to sizzle. Add onions and fry for 3-5 minutes on medium-high heat till onions turn translucent and tender. Add ginger and garlic pastes and sauté for another minute or two till it gives out oil.

Add red chilli powder, cumin powder, turmeric, coriander powder and garam masala, and fry for 1 minute. Mix in chopped tomatoes and salt, and cook for a few minutes till tomatoes are reduced to pulp and oil begins to collect around the sides of the pan. Slowly stir in beaten yogurt, forming a smooth gravy base.

Add chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.