03Reserve brown chicken in a plate.04Drain excess oil.05In a non-stick sauce pan, heat oil.06To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.07Add turmeric and chopped onion, and fry until brown.08Put garlic and ginger into the onion mixture; fry for 30 sec.09To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.10Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.11Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.12When cooked, turn off the heat and add chopped cilantro to garnish.13Serve hot with rice and roti (flat bread).