In a large bowl, put all the ingredients under marination and mix everything well with hands.
Keep aside for an hour or 2. If possible keep it marinated in the fridge overnight.
Heat a thick bottomed pan on medium heat, then add the mustard oil (if using mustard oil then let the oil heat up to a smoking point and then reduce the heat).
When oil is hot add the bay leaf, slightly crushed cinnamon, cardamom and cloves. When you get the beautiful aroma then add the methi seeds.
When the methi seeds sizzles, add the sliced garlic and fry for few seconds until the golden( make sure it doesn't burn) then add the sliced onions and fry until translucent.
Now pour in the marinated chicken along with the marination and keep on sautéing on medium heat, stirring continuously. The chicken will release lot of water.
Cook it uncovered for 15-20 minutes till the chicken is almost done and the oil separates from the masala.
Add half cup of warm water and mix everything well. Check for the seasoning, add salt and sugar if required.
Cover and cook on low heat for another 10-15 minutes.
When the chicken is completely cooked, crank up the flame and fry the chicken till its semi dry and tou see oil separating from the gravy.
Garnish with Coriander leaves and serve it with luchi, roti or rice.