Toss together chicken, lime juice, and 1 teaspoon salt in a large bowl. Cover and chill 12 hours.

Stir together yogurt, ginger, coriander, garam masala, cumin, turmeric, red chile powder, garlic, and remaining ½ teaspoon salt in a small bowl. Add yogurt mixture to chicken mixture, and stir well. Cover and chill 3 to 4 hours.

Heat a large cast-iron skillet over high until smoking. Toss together chicken mixture and oil in large bowl. Working in 3 batches, add chicken to hot skillet, and cook, stirring once, until well charred in spots and almost cooked through, 6 to 8 minutes. Transfer chicken to a medium bowl; set aside. Add chicken broth to skillet, and scrape browned bits from bottom of skillet; add to chicken mixture in bowl. Set aside.

Bring chicken broth to a simmer in a small saucepan over medium-high. Stir in tea, and remove from heat. Let steep 10 minutes. Pour through a fine wire-mesh strainer into a small bowl; discard solids. Set aside.

Heat oil in a Dutch oven over medium. Add onion, green cardamom pods, and black cardamom pods (if using); cook, stirring often, until onion softens, 4 to 6 minutes. Stir in crushed tomatoes and tomato paste. Cook over medium, stirring occasionally, until thickened to a jam-like consistency and mixture starts to stick to bottom of pan, 15 to 20 minutes. Stir in jasmine-infused chicken broth, sugar, garam masala, and red chile powder. Cook, stirring occasionally, until flavors meld and mixture thickens slightly, about 3 minutes.

Add chicken to masala; cook over medium, stirring occasionally, until chicken is cooked through, 5 to 8 minutes. Stir in heavy cream. Remove from heat, and stir in fenugreek leaves. Season with salt to taste; garnish with pomegranate arils, if desired. Serve with naan or rice.