1. Wash and clean the chicken pieces.
2. In a vessel heat oil add clove, cinnamon stick, elaichi, bay leaf and cumin seeds. Saute for two minutes.
3. Add the chicken pieces. Saute for 2-3 minutes on a slow fire..
4. Add turmeric powder and ginger garlic paste. Saute for 2-3 minutes.
5. Grind together coriander leaves, green chillies and onions to a fine paste.
6. Add this paste to the chicken. Add salt and mix well.
7. Cook on a slow fire till the chicken is cooked and the oil separates.
8. Mix well. Keep the vessel open.
9. Do not cover as the green gravy will change colour.
10. Add 1 1/2 cup water and cook again till the oil separates.
11. Add the beaten curds and mix well.
12. Cook on a slow fire for a few minutes.
13. Garnish with lemon wedge, juliennes of ginger and slit green chillies.
14. Serve hot with rotis or rice.

Note: For vegetarians, we can use paneer instead of chicken.