Marinate the chicken with ginger-garlic paste, yoghurt, salt, turmeric powder, red chilli powder, coriander-cumin powder and kasundi for 2-3 hours.
Heat oil in a pan and temper with bay leaf, cardamoms, cinnamon and cloves. Saute for a few seconds.
Add the onions and fry till light brown. Add the marinated chicken and green chilies. Cook, covered on a medium flame till dry.
Add the marinated chicken and green chilies. Cook, covered on a medium flame till dry.
Add 1/2 cup water and continue to simmer till the gravy thickens slightly and the chicken turns soft. Adjust the water according to the consistency required.
When done, add the coriander leaves and mix well. Serve either with plain steamed rice, jeera rice, kushka, pulao or any Indian bread.
