4 tablespoons vegetable oil
2 bay leaves
4 cloves
6 green cardamom pods
2 black cardamom pods
1 small–medium onion, peeled and sliced
1/4 inch piece of fresh ginger, peeled
5 cloves of garlic, peeled
Salt, to taste
3/4 teaspoons pure red chile powder (or paprika or Kashmiri chile powder, for color)
1 rounded teaspoon ground cumin
1 rounded teaspoon ground coriander
3 medium–large tomatoes, puréed
1 1/2 pounds chicken pieces or 4 leg quarters, skinned