Warm the oil in a karahi over a medium-high heat and add half of the onions, cook and stir until light brown and crispy. Remove onions from karahi and set aside.
Then add rest of onions in same oil and keep frying until soft and translucent. Add the garam masala mixture: green cardamom pods, 1 stick cinnamon, black pepper and cloves.
Then add ginger paste, garlic paste, green chilli paste and stir well until the flavours develop, about 5 to 6 minutes on medium.
Add all of the dry spiced followed by the chicken and mix well. Cover and cook for 2 to 3 minutes. Then open the lid and add sour curd and salt.
The moisture will come out from chicken. It will cook its own juice. If needed, add a little extra water. When chicken becomes soft and is no longer pink in the centre add all the fried onion, stir and cover with a lid for few minutes.
Sprinkle with chopped coriander and serve with rice or paratha or naan or whatever you want.