Wash 2 pounds of skinless bone-in chicken pieces. Drain well and set aside.

Add 4 cloves, 2 whole green cardamoms, 6 whole black peppercorns, and a 1-inch piece of cinnamon stick to a mortar and pestle and lightly crush them.

Heat 5 tablespoon oil in a large skillet over medium-high heat.

Once the oil is hot, add the crushed spices and 2 bay leaves and saute for 3-4 seconds.

Add 3 teaspoon ginger garlic paste and 2 teaspoon chopped green chili peppers and saute for 20 seconds.

Add 1 and ½ cups of sliced onions and cook on medium heat until they turn dark brown in colour (12-15 minutes). Keep stirring while frying.

Add the chicken pieces and cook on high heat for 3-4 minutes.

Now 1 cup of chopped tomatoes, ½ cup whisked plain yogurt and cook on medium heat for 3-4 minutes.

Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, and salt to taste and cook for another minute.

Add ½ cup of water and mix well.

Cover the pan with a lid and cook on low heat for 20-25 minutes until the chicken is tender. Add ½ teaspoon garam masala spice mix, and 1 teaspoon lime juice, and mix well.

Garnish with 2 tablespoon chopped cilantro and serve hot.