Heat 2 tablespoons of oil in a large pot over medium heat. Add cumin seeds, bay leaves, whole cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.

Stir in Kashmiri chili, turmeric powder, coriander powder, and garam masala. Mix for another minute to bloom the spices.

Add the bone-in chicken pieces to the pot, searing for 5-7 minutes until browned on all sides.

Lower the heat and add yogurt and salt, stirring until the chicken is well coated.

Pour in water, bring to a simmer, cover, and cook on low heat for 40-45 minutes.

Remove the lid, taste and adjust seasoning. Simmer uncovered for an additional 5-10 minutes to thicken.