3cups fresh tomato puree(approx. 3 large tomatoes pureed)
Roast the whole spices: black peppercorns, coriander seeds and cumin seeds in a cast iron skillet over medium heat, until the spices are fragrant. Coarsely grind the spices in a spice or coffee grinder and set aside.
Add ghee, bay leaf, and onions to a wok or dutch oven over medium heat and stir-fry for 15-20 minutes, or until the onions turn golden.
Then add garlic, ginger, Serrano pepper, freshly ground spices and the remaining spices to the wok. Stir-fry for a couple minutes then add the chicken.
Once the chicken is coated with spices, add the tomato puree. Cover and cook for 10 minutes.
Remove lid and raise the heat to high - then cook until the water from the tomato puree evaporates - another 25-30 minutes, stirring occasionally.
I made this using a cast iron wok. If you use another pan, you may have to adjust your cooking time.