Prepare the Chicken:

Season the chicken pieces with salt and set aside.

Cook the Onions:

Heat oil or ghee in a heavy-bottomed pot. Add the cardamom, cloves, cinnamon, and bay leaf. Sauté for a few seconds until aromatic.
Add the onions and cook until they turn golden brown.

Add Ginger-Garlic Paste:

Stir in the ginger-garlic paste and sauté until the raw smell disappears.

Incorporate Spices:

Lower the heat and add the Kashmiri chili powder, turmeric, coriander, and cumin powder. Stir well to combine.

Cook the Chicken:

Add the chicken pieces to the pot, ensuring they are well coated with the spices. Cook until the chicken is browned on all sides.

Add Yogurt:

Slowly add the whisked yogurt to the pot, stirring continuously to prevent curdling. Cook until the oil begins to separate from the gravy.

Simmer:

Add enough water to cover the chicken, bring to a boil, then reduce the heat and simmer covered until the chicken is tender and the gravy has thickened, about 30-40 minutes.

Final Seasoning:

Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 5 minutes.

Garnish and Serve:

Garnish with fresh cilantro. Serve hot with steamed rice or Indian bread like naan or roti.