First, heat oil in a large pot over medium-high heat. Add the whole spices (bay leaves, black cardamom, cloves, black peppercorns, green cardamom, shahi jeera, and cinnamon stick). Then add the chopped onions. Sauté until the onions turn golden brown, then add turmeric and ginger-garlic paste.

Sauté the ginger-garlic paste, then add the chicken and salt. Mix well, cover, and cook for 8 minutes.

Check if the chicken has released its juices. Add red chili powder and ground coriander. Mix well.

Cook on low heat, then add the yogurt. Continue to cook on low heat, stirring well. Add 1/4 cup water (about 60 ml), cover, and simmer until the water is absorbed and the chicken is cooked through. Turn off the heat.

Mix in the garam masala powder. Garnish with chopped cilantro and serve with roti or your choice of bread.