Heat oil in a kadhai,add green and black cardamom,cloves,star anise and cinnamon,
stir over medium heat until the cardamom begins to change colour.
Now add onion and ginger,and stir-fry until the masala is golden and fat leaves the sides.
Add tomato puree,reduce to low heat.
Bring to a simmer,stirring occasionally until the moisture has evaporated.
Now increase to high heat and stir-fry until the fat leaves the sides.
Add coriander powder,red chilli powder and turmeric and half cup of water and
stir-fry until the fat leaves the sides.
Add chicken and salt,stir,add 4 1/2 cups of water,bring to a boil,reduce to medium
heat and cook,stirring at regular intervals until the chicken is cooked and the gravy is
medium thin consistency.
Remove and adjust the seasoning.
Garnish with coriander and mint.