Instructions: Blend ginger, garlic and 3 tablespoons water into smooth paste. Put oil in wide frying pan and set over high heat. When very hot, put in bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir and put in onions.

Stir-fry for about 3 minutes or until onions turn brownish. Put in paste from blender, ground coriander, ground cumin and fry for a minute. Put in chopped tomatoes and fry for another minute. Put in chicken, chilli powder, salt and 200ml water. Bring to boil. Cover turn heat to medium and cook for 15 minutes, turning chicken pieces over now and then. Remove cover, add cream and cook on high heat for another 7-8 minutes or until sauce has thickened. Stir gently.

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