MARINATE THE CHICKEN
In a bowl add Clean Chicken, Curd, Ginger- Garlic Paste, Turmeric, salt and red chilli powder, mix well and let rest for 30 mins.
HEAT THE OIL & FRY THE ONIONS
Heat mustard oil until it smokes lightly.
Add bay leaf, cardamom, cloves, cinnamon.
Add sliced onions + 1 tsp sugar.
Fry until deep golden-brown.
ADD GINGER-GARLIC & TOMATOES
Add ginger-garlic paste; fry until raw smell disappears.
Add tomatoes (optional) and cook until soft.
ADD DRY MASALAS
Turmeric, both red chilli powders, Cumin powder, Coriander powder

Splash a little water and fry until oil separates.

ADD MARINATED CHICKEN
Add chicken with the marinade.
Cook on high heat for 5–7 minutes.
Reduce heat and slow-bhunao (slow fry) for 20–25 mins.
This is what creates the dark, thick kasha texture.
Add warm water very little (½–1 cup) only if needed.
FINAL FINISH
Add garam masala.
Cover and cook another 5 minutes.
Oil should float and gravy should be thick, clinging to chicken.

SERVE HOT