In a blender, drop the garlic cloves, pepper and red chili. Give it a mix and marinate the chicken pieces with the mixture along with yogurt, salt and turmeric. Allow it rest for at least 4 hours or overnight for best results.

In a pan, heat oil and drop the cardamoms, cloves and cinnamon stick. Once it starts sizzling, add the onion and sauté until translucent.

Drop the marinated chicken, give it a mix and let it cook in medium heat for about 20 minutes. Keep turning the chicken to ensure that it’s cooked of both sides.

Once the chicken is cooked though, you could add more water to make gravy or leave it semi-dry.

In another pan, heat 1 tablespoon of oil and drop the curry leaves. It will splatter and crisp up. Crush some of the leaves and add to the chicken and leave few leaves whole to scatter on top as garnish.

Serve warm.