Make a paste of all the dry spices. Heat oil in a Kadai, add the sliced onion, and cook it till it starts browning, then add the chicken and bhunno it for 5-10 minutes. Then add ginger garlic paste, salt as per taste, and the spice paste & Mix well and bhunno it.

Then add hot water as needed and cook the chicken till it becomes soft and gets well cooked and oil separates from the masala. Check the consistency of the gravy as desired by adding hot water as needed and cook for few more minutes, check salt.
(I like a dry kind of gravy so I don't add water once the oil separates from the gravy). Sprinkle cilantro and serve hot with roti or rice.