Step 1: Fry the chicken

• Heat a large frying pan or frying pan and add the sunflower oil.

• Chop the onion and add it to the oil together with the ginger garlic paste (be careful, it may splash due to the ginger garlic paste).

• Add the chicken and turn the heat up to high. Turn the chicken constantly in the onion and ginger garlic paste. If necessary, add more sunflower oil to prevent it from sticking.

Step 2: Add the herbs

• Add the bay leaves, ground cumin seeds, coriander powder, turmeric, chili powder, ginger powder, cinnamon and salt to taste. Mix this well with the chicken by turning the chicken a few times.

• When the chicken no longer turns pink on the outside, add a large glass of hot water and reduce the heat to low.

• Let it rest for at least half an hour and turn the chicken occasionally. Add additional water if necessary. Ultimately, there should be enough liquid in the pan to cook the chicken and form a curry sauce.

Step 3: Serve the chicken

• Serve the chicken with Indian side dishes, such as this Bhindi Masala (spiced okra) , tandoori potatoes and raita !