Marinate the chicken with salt, turmeric and chilli powder. Preferably, marinate overnight. But if you can't, marinate as much time before you start cooking as possible.
In a heavy bottomed pot/kadai, heat the ghee. Add the black/green cardamom, bay leaf and let them sizzle lightly. Add the sliced onions into the pot and season with salt.
Now this is the most important part - stay close and move/stir the onions regularly. You want to develop a deep rich golden caramelised colour without browning or burning the onions over medium heat. This will take time (nearly 30-40 minutes), patience and will require some attention.
Once your onions have caramelised, add the tomatoes and cook until pulpy, all the water has evaporated and the ghee starts to leave the sides.
Add ¾th of the ginger slivers and garlic, fry until the raw smell goes away. Add the coriander powder, sugar and then add the marinated chicken and coat nicely with the mixture, fry on medium flame for 5-7 minutes.
Add the hot water and cover and cook until the chicken is tender. Remove the large cardamom pods before serving.
Garnish with fresh ginger slivers. Keep it covered and let it rest for atleast 30 minutes before eating. Serve with naan or steamed rice or pulao.
