Create your sauce first. Heat a pan (ideally cast iron).

Add little bit of oil, heat until smoky.

After the oil starts to smoke, lower the heat, add cloves, cinnamon and cardamom. After they infuse, add finely chopped garlic and ginger

Add finely chopped onions/shallots (shallot tastes great with tomatoes), Green chilli, and chilli flakes. Also add a pinch of turmeric, coriander and cumin powder. Cook until onions are translucent.

Add chopped Tomatoes or pureed tomatoes, and cook them until the right consistency. Add water according to your needs. Add salt to taste. After you cooked it, transfer it to a bowl.

Clean the dish. Reheat. Add 5 tbsp of oil. Let it smoke. Lower the gas, add the chicken pieces (your appropriate size - for me it's bite size). Add salt and pepper to taste, a pinch of garlic for color.

Keep gas on medium, medium-high. Cover the lid of pan and cook the chicken. Use your spatula to turn it periodically. It is cooked when juices comes out of chicken, boiling your meat. I prefer taking the heat out when it's just cooked. Let it rest for some time.

Reheat your sauce, add the rested chicken to it and mix. Transfer it to serving dish. Cut garlic leaves into small chunks, and sprinkle them around. A touch of lemon also lifts the flavor. You could also use other herbs such as basil to add taste. Finally sprinkle some chopped cilantro and serve with rice or noodles