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In a bowl, combine 500 gms chicken with 1/4 tsp turmeric powder, 1 tsp salt, and 1/2 cup curd. Mix well to ensure the chicken is evenly coated. Marinate for 30 minutes.
Heat 1.5 tbsp oil in a pan. Add 1 tsp cumin seeds, 3 cloves, 1 inch cinnamon, 4 green cardamom, 1 black cardamom, and 1 bay leaf. Sauté for a minute until fragrant. Add 2 sliced onions and sauté for 1 minute. Then add 1 inch sliced ginger and 6 garlic cloves and continue to sauté for 4 minutes until the onions turn light golden brown.
Remove the sautéed onion and spice mixture from the pan and let it cool completely. Transfer the cooled mixture to a blender. Blend coarsely first, then add a little water and blend again to a smooth paste.
Heat 4 tbsp oil in the same pan. Add the prepared onion spice paste and sauté for 4 minutes until the oil starts to separate. Add 1 cup tomato puree and sauté for another 2 minutes. Stir in 1 tsp chilli powder, 2 tsp coriander powder, and 1 tsp cumin powder. Cook for 5 minutes, stirring occasionally, until the spices are well combined and the oil separates.
Add the marinated chicken to the gravy. Give it a good mix to coat the chicken evenly with the spices. Cook for 10 minutes, stirring occasionally, until the chicken starts to change color and is partially cooked.
Add 1/2 tsp garam masala and 250 ml water to the pan. Mix well, cover with a lid, and cook for 15 minutes, or until the chicken is tender and fully cooked. Remove the lid, add 1 tsp kasuri methi (crushed between your palms) and 1/4 tsp amchur powder. Mix and cook for another 3 minutes. Serve hot.
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