Heat the oil and add mix of cloves, fennel, cinammon and cardamon. Mix thoroughly and add onion, lime zest and 1 tsp of salt.

Panfry onion until it gets browned and add ginger-garlic paste. Mix thoroughly. Then add tomatoes, chilli, turmeric, grounded coriander and pepper. Let simmer for a couple of minutes.

Add chicken, cover it in sauce and let it slowly cook. Add a bit of water if the sauce get too thick. When done, add lime juice, salt and fresh coriander. Serves best with rice.