Instructions: Heat the ghee in a karahi, wok or large heavy frying pan and add the garlic and onion. Stir for about 4 minutes until the onion is golden.

Stir in the garam masala, ground coriander, mint and bay leaf.

Add the chicken stock and cook over a high heat, stirring occasionally, for about 5 minutes.

Add the stock and simmer for 10 minutes, until the sauce has thickened and the chicken juices run clear.

Stir in the fresh coriander, salt to taste and serve immediately with naan bread or chapatis.

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