1 bay leaf, 1 inch cinnamon stick, 7 cloves, and 7 black peppercorns should be added to 4 tablespoons of oil in a broad bottomed skillet and lightly roasted for 1-2 minutes until they begin to emit a faint aroma.

Then, add 2 tablespoons of finely chopped garlic and 1 tablespoon of finely chopped ginger, and roast for 1 to 2 minutes, or until they begin to become light crimson.

Add 2 cups of finely chopped onions, 1 teaspoon of salt to help the onions brown more quickly, and 2 green chilies, also finely chopped. Cook the onions until they are a pale golden colour. In a large pan, this can take ten minutes.

Add the masalas once the onions have finished cooking (1 tablespoon garam masala powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon black pepper powder, 1 teaspoon chilli powder). Mix thoroughly and fry the masalas for 1-2 minutes, until they are just starting to lighten in color. To prevent the masalas from burning, it is preferable to spray a few spoons of water here, if necessary.

The remaining salt (1 teaspoon), 1/4 cup yogurt, and 2 pounds of chicken mince are now added. Mix thoroughly.

Cook covered for 20–25 minutes on medium heat while stirring occasionally, or until the chicken is thoroughly cooked.

Serve hot with rotis, chapatis, or pav and garnish with 1/2 cup chopped coriander leaves.