Heat the wok on the clay stove and add mustard oil.

Add the whole spices such as bay leaves, cinnamon sticks, green cardamom, black cardamom, cloves, and cumin seeds into the oil.

Once the spices emit an aroma, add chopped onions and fry them until light brown.

Add the tomatoes and stir well.

Add the garlic cloves and give the mixture a good stir.

After the onions and tomatoes become tender, add the marinated chicken pieces. Now comes the koshano (some arm-twisting work).

(Pro Tip: I keep stirring the chicken patiently during koshano. This is where it develops the familiar deep, roasted flavor of dhaba curry.)

Add coriander powder and ½ tablespoon of garam masala. Cover it with a lid. Cook on low flame with a lid on.

Remove the lid after a few minutes and add hot water as required. Add salt and cover the wok once again.

(Pro Tip: Add hot water gradually to control the gravy. I find this helps the spices retain their flavor without making the curry watery.)

After 10 minutes, remove the lid. Sprinkle Kasuri methi and the remaining garam masala. Cook for 2 minutes with the lid on.

Switch off the flame. Pour the curry into a serving bowl.

Your homemade Dhaba Style Chicken Curry is ready.