Marinate 600g chicken with 1 tsp salt, 1 tsp turmeric, 1 tsp Kashmiri red chilli powder, and 1 tsp ginger garlic paste for 1 hour
Lightly shallow fry the marinated chicken in a pan until golden and brown
Blend 2 small onions with 3 serving spoons yogurt to make onion paste
In a pot, add oil and whole spices (cardamom, cloves, bay leaf, cinnamon, black pepper, nutmeg, mace, black cardamom) and let them release their flavour
Add 2 tsp ginger garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 3 tsp coriander powder, onion-yogurt paste, and salt to taste
Sauté well until oil separates and masala is cooked
Add 1.5 cups warm water and the lightly fried chicken
Cook until chicken is tender and curry comes together
Check salt and adjust if needed
Garnish with coriander and chilli slices
