• Add all the ingredients to marinate in a bowl and mix well.
• Keep aside.
• Dry roast coriander seeds, black peppercorn, cinnamon, cumin seeds and bedgi red chillies until they are slightly browned and fragrant.
• Remove the pan from heat and let the spices cool.
• Grind them to make smooth powder.
• Heat ghee and oil in a pan.
• Add bay leaves, cloves, black cardamom in the pan and fry for a few seconds.
• Add the marinated chicken and the ground masala.
• Cover the pan and cook for 30-35 minutes on medium low heat until chicken is cooked well.

For smoking

• Heat charcoal on direct flame until it is red hot.
• Keep a small bowl in the centre of the pan and keep the charcoal in the bowl.
• Drizzle 1 teaspoon ghee on top of the charcoal and immediately cover the lid of the pan.
• Let the curry absorb the smoke for 3-4 minutes.
• Garnish with fresh coriander and serve hot.