Clean and drain the chicken pieces. Marinate for 10 minutes in turmeric and salt.
Heat oil. Add whole spices – cardamom, cloves, cinnamon and heat for a few seconds until aromas are released.
Chop the onions and tomatoes. Add the onions and sauté for a minute or until they are light brown. Add the ginger garlic pastes and sauté for another minute. Add the tomatoes and sauté for another 2 minutes.
Once the tomatoes and masala is ready, add the marinated chicken and sauté for 5 minutes without water.
Add half a cup water, chilli powder, coriander powder, pepper powder and salt to taste.
Cook on medium heat until chicken is done and the masala is a thick gravy.