1. Mix chicken with yogurt, half the garlic, half the ginger, turmeric, chili powder, and a pinch of salt. Let it marinate for at least 20 minutes.

2. Heat oil or ghee in a large skillet or Dutch oven over medium heat. Add cardamom pods, cinnamon stick, and bay leaf, then cook until fragrant.

3. Add chopped onion and cook until softened and golden around the edges.

4. Stir in the remaining garlic and ginger, then add coriander, cumin, and more chili powder. Cook for 1 minute while stirring.

5. Add crushed tomatoes or tomato puree and cook until the sauce darkens slightly and thickens.

6. Lower the heat and add the marinated chicken. Stir until the chicken is fully coated in the sauce.

7. Pour in water or chicken stock, cover partially, and simmer for 20 to 25 minutes, or until the chicken is tender and cooked through.

8. Stir in garam masala, taste for salt, and simmer uncovered for a few more minutes if you want a thicker sauce.

9. Remove the cinnamon stick and bay leaf, garnish with cilantro or mint, and serve warm with rice or naan.