Bloom the Whole Spices: Heat the oil or ghee in a heavy-bottomed pot or kadhai over medium heat. Add the cumin seeds, cinnamon, cloves, and cardamom. Sauté for about 30 seconds until fragrant

Add the chopped onions. Cook over medium-high heat for 8 to 10 minutes until they turn a soft, golden-brown color.

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears. Add the chopped tomatoes and 1/2 teaspoon of salt. Cook for 5-7 minutes, pressing the tomatoes, until they break down completely and the oil starts to separate from the mixture

Add the chicken pieces into the pot and stir to coat well. Add the turmeric, red chili powder, ground coriander, and the rest of the salt. Sauté the chicken on medium-high heat for 5 minutes until the meat changes color

Lower the heat. Slowly pour in the whisked yogurt, stirring continuously to prevent it from curdling. Let it cook for another 5 minutes.

Pour in the hot water, stir well, and bring it to a gentle simmer. Cover the pot with a lid and let it cook on low heat for 25 to 30 minutes, or until the chicken is fully cooked and tender

Uncover and stir in the garam masala powder. Let it simmer uncovered for 2-3 minutes until you achieve your preferred gravy thickness. Garnish with freshly chopped coriander leaves