5-6 garlic cloves, coarsely chopped
Put the garlic and ginger into pestle and blend to a smooth paste.
Heat the oil in a wide pan set over a high heat. When it's very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil).
Add the onion and cook for several minutes, stirring, until they're a medium-brown colour. Reduce the heat to medium-high once the onions begin to brown.
Add the paste and stir.
Cook, stirring, for 3-4 minutes or until lightly browned.
Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds.
Add the tomato puree and stir for a minute longer.
Add the salt, garam masala, cream and remaining water and stir together.
Add the chicken pieces and stir to coat them with the spice paste.
Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking.
Transfer to a serving dish and serve with your choice of Indian breads, chutneys, rice or vegetables. Remember to enjoy the good wine in between cooking.