Chicken Curry with Bamboo Shoot

Heat oil in a heavy-bottomed pot over medium heat. Add bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté until aromatic, about 30 seconds.

Add finely chopped onions and a pinch of salt. Cook, stirring often, until onions are golden brown, about 8-10 minutes.

Add ginger-garlic paste and sauté for 1 minute until raw smell disappears. Add turmeric, red chili powder, and ground coriander. Stir well for 30 seconds.

Add tomato puree and cook until the sauce thickens and oil separats, about 5-6 minutes.

In a bowl, mix chicken pieces with yogurt, 1 tablespoon of ginger-garlic paste, and 1/2 teaspoon turmeric. Set aside for 10 minutes.

Add the marinated chicken to the pot and cook over medium-high heat, stirring frequently, until chicken turns white on all sides, about 5-6 minutes. This helps seal in juices.

Add sliced bamboo shoots and green chilies. Stir to combine all ingredients with the chicken.

Pour in 1 cup warm water. Add salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until chicken is tender and cooked through. Stir occasionally.

Once chicken is cooked, sprinkle garam masala and stir gently. Simmer uncovered for 2-3 minutes until the gravy reaches your desired consistency.

Garnish with freshly chopped cilantro. Serve hot with steamed rice or Indian flatbread.