Marinate the chicken with 1 tsp ginger paste, garlic paste, lemon juice and a little salt. Refrigerate for 2-3 hours, even better if the chicken can be left to marinate overnight.

Boil the chopped banana flowers in salted water for 5-7 minutes. Drain from water, squeeze out any excess water, keep aside.

Heat 2 tbsp oil in a pan. When smoking hot, throw in the bay leaves, crushed cloves, cinnamon and green cardamom. Allow the spices to release their aroma.

Add the onion paste, the remaining ginger paste, green chili paste and saute till oil starts to release from the masala.

Now add the marinated chicken, turmeric powder, coriander powder and red chilli powder, cook over a medium flame for 5 odd minutes.

Throw in the banana flowers, give it a hearty mix and continue to cook over a medium flame till the chicken becomes tender, 15-20 mins I would say. Splash a little water if it is becoming a bit too dry.

Cook till chicken is tender. Serve hot.