2 tbsp ghee

3 garlic cloves, crushed

1 onion, finely chopped

2 tbsp garam masala

1 tsp coriander seeds, ground

½ tsp dried mint

1 bay leaf

1 lb 10 oz/750 g lean boneless chicken, diced

 Generous ¾ cup chicken stock

1 tbsp chopped cilantro

Salt

Mixed salad, to serve

Heat the ghee in a preheated karahi, wok, or lage heavy-bottom skillet.  Add the garlic and onion, and stir-fry for 4 minutes, or until the onion is golden.  Stir in the garam masala, coriander, mint, and bay leaf. 

Add the diced chicken and cook over high heat, stirring occasionally, for 5 minutes.  Add the stock, then reduce the heat and simmer for 10 minutes, or until the sauce has thickened and the chicken is thoroughly cooked and tender. 

Stir in the cilantro and season to taste with salt, and then mix well.  Serve immediately with a mixed salad.