Wash the chicken thoroughly.
Heat oil in a non stick pan or a kadai.
Add jeera, bay leaves and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 minutes. Put the flame on minimum.
Add desi ghee and cover the lid of the vessel.
Open the vessel after every 10 minutes, saute and cover again.
After 30 minutes, check if the chicken is cooked or not. It usually takes 30- 45 minutes to cook chicken this way as we are not putting water. It is cooking in its own steam and the water provided by cooking onion with it.
Garnish with chopped coriander leaves.
Add 1 tbsp of desi ghee when chicken is cooked.
:- Serve Kadai Chicken warm with pulaao or garma garam pooris/ parathas/roti