Wash chicken pieces thoroughly and pat dry them.

Marinade chicken with ginger-garlic paste (half of the total quantity mentioned); cumin powder, coriander powder, turmeric powder (half of the total quantity mentioned), and also a pinch of salt and 1 tbsp. mustard oil.

Keep the chicken marinated for about 2 hours (you can increase the time for marination).

Take 10 green chilies and de-seed them.

Make a paste of chili skin along with 4-5 chilies with seeds.

Take 3 tbsp. mustard oil in a deep bottom pan and temper oil with the bay leaf.

Add sliced onions and fry till onions turn translucent in color.

Add Ginger-Garlic Paste and fry for 2-3 minutes on low flame.

Now add beaten curd and again fry for 5 minutes.

Take all the spices mentioned in a bowl and add 1 tbsp. water.

Mix spices to get a thick paste and add this mixture to the pan.

Fry for 4-5 minutes on low flame.

You can add 1-2 tbsp. of water in between till oil comes out from the fried spices.

Add Marinated chicken pieces and cook for 10 minutes on low flame.

Now it’s time to add the heart of the Dish – Green Chilies!

Add Green Chili paste and mix properly.

At this point, add 1.5 cups of hot water.

Take one spoonful of gravy and check the spices and if required adjust them accordingly.

Cover the pan with a lid and cook on a medium flame for around 10 minutes to get a thick, rich golden green chicken dish.

Switch off the flame and give the chicken 5 minutes of standing time.

Serve it hot with steamed rice.