Wash and clean chicken and blanche the chicken in hot water along with garlic cloves and bay leaf for 2 -3mins... this step is just to remove any impurities from chicken. Remove chicken from the water and keep aside
Fry sliced onions till light golden and make a fine paste
In a small bowl add onion paste, ginger powder, Kashmiri red chilli powder, utmeg powder, hing, saunf powder, salt to taste... mix all.
In a kadhai heat ghee add all the whole garam masala (green cardamom, black cardamom, cinnamon, mace... then add blanched chicken to it and saute for 2 mins then add curd and mix..
Add the masala paste made in the small bowl and mix... cover and cook till the chicken is tender. Add saffron dissolved in water Cook (bhuno) till the gravy is thick and red and the ghee leaves sides
Serve hot with kashmiri pulao
