First, start by washing the chicken pieces.

Next, transfer them into a large mixing bowl and then pat them dry with a kitchen tissue.

To this, add the lime juice, ginger garlic paste, and salt to taste.

Combine everything well, cover them, and keep them aside to rest.

Roughly chop the onions, two green chilis, and the ginger. Chop the tomatoes as well.

Next, take a blender and in it, add the onions, green chilis ginger, and garlic cloves.

Blend them into a fine paste and keep aside.

Now, take a kadhai or a cooking pot and add vegetable oil (you can also use ghee).

Keep the flame on medium and heat until the oil smokes a little.

To the heated oil, add the bay leaf (tear it from the middle), cumin seeds, cinnamon stick (break it from the middle), green cardamom, cloves, and black peppercorns.

Stir them well until the aromatics release fragrance.

When you start getting the fragrance, add the onion, green chili, ginger, and garlic paste.

Stir it continuously and keep the flame on low to medium.

Cook the masala until it turns golden brown and starts to separate the oil. Stir constantly. This might take 5-7 minutes.

Next, add the chopped tomatoes to the already-cooked masala.

Combine them nicely and to this add coriander powder, turmeric powder, red chili powder, and salt to taste.

Continue stirring until the tomatoes turn mushy and blend well with the rest of the masala. Cook it for about 3 more minutes.

Now add the marinated chicken to the kadhai or the cooking pot.

Combine everything well and stir it for about 2-3 minutes.

Heat 1 cup of water until it comes to a rolling boil.

Pour this water into the kadhai.

Stir all the ingredients nicely and cover the kadhai.

Let everything cook for about 15 minutes. Stir occasionally.

After about 15 minutes check if the chicken is cooked. Also, take a taste test. Add if anything is needed and let the chicken cook to perfection.

Let them shimmer until the gravy comes to a thicker consistency.

Add in the garam masala powder.

Stir them well.

Next, take a small pan and add in some butter.

Heat the butter on medium flame.

When the butter is getting heated, slit two green chilis from the middle.

Add the green chilis to the heated butter.

When they start to splutter, add everything to the simmering chicken curry.

Turn off the flame and give a few stirs to blend in the tadka well.

Now transfer the chicken curry into a bowl.

Garnish it with chopped coriander leaves.

Cover the bowl for a few minutes before serving. This will help in infusing the flavors well.