In a sauce pan on medium high heat, add Oil, allow to get hot. Add Chicken, lightly season with Salt, Pepper and Garlic Plus. Sauté for 4 minutes, (until well browned), turn then sauté for 4 more minutes. Reduce heat to medium. Deglaze pan with Wine, allow Wine to mostly reduce. When done set Chicken aside, along with all juices and fond.

In a pot on medium-high heat, add Oil, allow to get hot. Add Cloves, Cardamom, Star Anise, Bay Leaves, Dundicut Chilies, and Cinnamon. Warm spices for 30 seconds.

Add Onion, and Red Finger Chili. Sauté for 6 minutes. Add Coriander, Ginger and Garlic. sauté for 30 seconds, (until Ginger and Garlic are fragrant).

Reduce heat to medium, add Tomatoes, Lime, Coriander, Turmeric, and Salt, simmer uncovered for 20 minutes, until the Tomatoes have cooked down and the Oil begins to separate along the edges of the pan.

Add Chicken, stir to coat Chicken in Tomato mixture. Cover, and cook for 25 minutes, stirring occasionally until Chicken has cooked through.

Remove lid, and increase heat to medium high. Continue to cook the Chicken until liquid is mostly reduced, and a sticky coating forms on the Chicken.

Serve with Basmati Rice or Naan.