Marinate the chicken with turmeric, salt, ginger paste, garlic paste, red chilli paste, 1 tablespoon onion paste and 1 tablespoon mustard oil for about 30 minutes.

Rub the spices well using your fingers to ensure even coating.

Heat 3 tablespoons of mustard oil in a heavy bottomed pan until it reaches its smoking point. Cool down slightly, then heat again.

Add bay leaf, cinnamon and cardamom to the hot oil.

After a minute, add chopped onion and fry until golden brown.

Add the remaining onion paste and fry for 2 minutes.

Add the marinated chicken and saute at high flame for at least 5 minutes.

Make a paste of coriander powder, turmeric powder, cumin powder, and Kashmiri red chilli powder with 2 tablespoons of water.

Add the spice paste to the chicken and mix well.

Adjust salt according to your taste.

Add 2 cups of warm water to the chicken & cook it covered until the chicken is cooked through.

Add more water if you want more gravy.

Serve hot with phulkas and jeera rice.