Heat mustard oil in a deep pan until smoking point, then reduce the heat to medium.
Add the bay leaf, green cardamoms, black cardamom, cinnamon stick, and cloves. Sauté for 30 seconds until aromatic.
Add sliced onions and cook until golden brown, stirring occasionally.
Stir in ginger garlic paste and cook for 1–2 minutes until the raw smell disappears.
Add chopped tomatoes, Kashmiri red chilli, turmeric, cumin, and coriander powder. Cook until oil separates from the masala.
Add chicken pieces and cook for 8–10 minutes until slightly browned.
Lower heat and slowly add whisked yoghurt, stirring continuously to prevent curdling.
Add water and salt, then cover and simmer for 15–20 minutes until chicken is tender.
Finish with garam masala, garnish with fresh coriander leaves, and serve hot.
