- STEP 1
Heat the oil in a large pan or wok and saute all the whole spices and bay leaves until they crackle and pop.
- STEP 2
Add the onions and cook for 15 minutes until lightly browned , then add the garlic and ginger and cook for 1 minute.
- STEP 3
Add the red chilli powder, ground coriander, ground turmeric , green chillies and tomatoes and cook for another 5 minutes.
- STEP 4
Add the chicken, yoghurt, enough stock to cover the chicken and salt. Simmer for 20-25 minutes or until the chicken is piping hot and cooked through.
- STEP 5
Stir in the fresh coriander and garam masala and serve with basmati rice.