Wash chicken well.
Heat oil in a pan on low flame.
Add cumin seeds and let them crackle.
Add bay leaf, big cardamom, green cardamom, cinnamon stick and cloves in it and saute until fragrant.
Add chicken in it. Soute well on low flame.
Add fried onions in it. Mix well and soute for 5min.
Add ginger garlic paste in it and saute well.
Add blanched tomatoes puree in it and saute for five minutes.
Add whisk yogurt in it and mix well.
Add salt and pepper, asafoetida and dry spices in it. Mix well and cook until moisture dries and oil separates.
Dissolve saffron in water and add it into the chicken. Mix well.
Add two cup water in it. Cover and cook on low flame until done.
Add corriander leaves in it. Mix well and cook for two minutes.
It's ready. Serve with naan or chapati or rice.
