Take the chicken and wash it properly. Pat dry it and cut in into 1? pieces. Make the paste of ginger and garlic and marinate the chicken into this paste for at least 30 minutes.
Now heat the ghee in the skillet and add onions. Fry them until they are golden brown. Now add bay leaves, cinnamon, cloves and cardamom and cook it for 1 minute. Now add tomatoes, chili and turmeric powder and cook until the tomatoes are fully cooked and tender. Now add the chicken in the skillet and ½ cup water. Now add beaten curd and cook on a slow heat until the chicken is properly cooked.
Remove from the heat and sprinkle coriander leaves. Serve it with butter roti or naan.