Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh.. Whisk together olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic. Add chicken to the marinade in a covered container and let it marinate in the fridge for at least 30 minutes or overnight. Heat your grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking.

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Add sliced green chillis and your dry spices and cook through for a minute. Add the blended fresh tomatoes and 150ml of chicken stock and simmer for 5 minutes, stirring occasionally. Transfer to a blender and blitz. Add the blended mixture back into the pan with 200ml of chicken stock. Let that simmer for 5 minutes.. Heat a pan with oil, add cumin and curry leaves, sauté till the cumin begins to splutter. . Transfer the onions and fry till golden. . Add the chicken and fry on a high heat for 2 to 3 mins. When you see the chicken turning white, cover it with a lid and lower the heat and cook till the chicken turns tender.