Dhaba Style Chicken Curry

Marinate the chicken with ginger-garlic paste, yogurt, turmeric powder, chili powder mixture, and some salt. You can use your hands while marinating the chicken. Set it aside for half an hour.
Heat the wok on the clay stove and add mustard oil.
Add the whole spices such as bay leaves, cinnamon sticks, green cardamoms, 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 tomatoes and stir well.
Add 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).
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 water. Add salt and cover the wok once again.
After 10 minutes, remove the lid. Sprinkle Kasuri methi and garam masala. Cook for 2 minutes with the lid on.
Switch off the flame. Pour the Dhaba Style Chicken Curry onto a serving bowl.
Serve it with steamed rice, pulao, and Indian breads like roti, paratha, naan or kulcha.