Wash and clean chicken pieces.

Whisk curd in a large mixing bowl.

Add ginger, garlic, green chilli paste, plum puree, salt, and red chilli powder to the curd and mix well.

Marinate the chicken pieces in the curd mixture for about an hour in the refrigerator.

Heat oil in a wok/kadhai on medium flame.

Add bay leaf, cloves, black pepper, green cardamom, black cardamom, and cinnamon stick and wait till they crackle.

Add remaining ginger garlic paste and sauté.

Add onion paste and fry until brown.

Add marinated chicken with entire marinade and mix well.

Cook on high heat, stirring until the curd reduces.

Add coriander powder, turmeric powder, green chilies, and sliced plums and mix.

Cover and cook until oil separates from the sides.

Adjust oil as needed.

Add warm water, stir, and adjust salt.

Cover and cook until chicken softens.

Garnish with fresh coriander and serve hot.