Heat oil in a pan. Add onions, green chillies, ginger-garlic paste, black cardamoms, cloves, cumin seeds and bay leaves and sauté till onions turn golden brown in colour.
Add tomatoes, red chilli powder, coriander powder, turmeric powder and salt and cook for five to seven minutes. Add chicken pieces and yogurt and mix well and cook for five minutes. Add one and a half cup of water and cook for two to three minutes or till the gravy thickens.