First thoroughly wash Chicken pieces and drain water.

Now chop onions, tomatoes, green chillies, garlic cloves and grate ginger. You can also dice ginger if you prefer to do so.

To make thick gravy you can use 1 medium potato. Many prefer to use corn-starch but this may spoil the taste of Chicken curry.

If you prefer to use potato then wash, peal and dice it into small pieces.

Take Vegetable oil in a deep pan. Once the oil is hot, add whole red chillies, black cardamom, and cloves.

Saute them for 30 sec and add pinch of Asafoetida (as per taste) to it. Add chopped onions to it and saute them until onions turn golden brown in colour.

Now add chopped green chillies, garlic cloves and grated or diced ginger to it. Take care that the quantity of garlic and ginger is in equal proportion. Saute them for few minutes.

Add all spices to the gravy mixture and cook it for 2 minutes. Add 2 - 3 cups of water and let it cook for another 5 minutes.

Now add Chicken pieces to the gravy. Add 2 cups of water and stir it. Cover it with a lid and let it cook for 15 - 20 minutes. Add finely chopped potatoes to the gravy as well. This step will ensure that the curry masala will mix well with the Chicken and you get a juicy chicken.

Now add tomato puree and cook it for 20 - 25 mins. If required add a cup of water to cook. Cover the pan with a lid and let the Chicken cook slowly in medium flame.

Keep running the curry after 10 mins or so and ensure you add some water to balance the curry thickness.

Pierce Chicken with a fork and see if it breaks easily. This is a sign that the Chicken curry is cooked.

Your tasty Chicken curry is ready to be served hot. Before serving the dish garnish it with chopped Coriander leaves and top it up with some Clarified butter. Serve it with Steamed rice (preferably Basmati Rice) or Naan.

If you do not have Clarified butter, then top it up with Unsalted butter.