Chicken, ginger garlic paste, lemon juice, bay leaves, chillies, garlic, mustard oil, black pepper, chicken, coriander & cumin powder, garam masala, yoghurt, cinnamon, cloves, cardamom, & onion.
In a mixing bowl, combine the chicken with all of the marinating ingredients. Once well combined, let it marinate for one and a half hours.
Place the level container with the clay pot on top of the gas oven. Raise the fire's temperature and continue to burn until the earthen pot is very hot.
After adding the mustard oil, tilt the pot to distribute it evenly. Turn the heat up to medium, toss in the inlet leaf, and sauté for a few seconds.
Add the chicken, cover and simmer it for ten minutes. The main part is putting 2 whole garlics to get the authentic taste.
Simmer the chicken, being careful not to crack the top. Cover the pot\'s lid and seal it tightly.
After taking the pot's lid off, stir the chicken for an hour. Next, tighten the pot's lid again to seal it. After an additional hour, check the chicken's doneness by giving it a quick shake.
Once cooked, remove the cover and simmer over medium-high heat for an additional 10 minutes to achieve the perfect consistency for the sauce.
Garnish with coriander leaves and serve hot.