Heat the oils in a large pot over medium heat until shimmering but not smoking.

Add cumin seeds, fennel seeds, black cardamom, green cardamom, and cloves. Sauté for 1-2 minutes until fragrant.

Stir in the chopped onion and cook for 8-10 minutes until golden brown and caramelized.

Add minced garlic and ginger. Sauté for another 1-2 minutes until aromatic.

Mix in Kashmiri chili powder, ground coriander, ground cumin, turmeric powder, and salt. Cook for an additional minute.

Add chicken pieces to the pot and cook for 6-8 minutes until browned on all sides.

Stir in plain yogurt. Reduce heat to low, cover, and simmer for about 45 minutes.

Adjust sauce thickness by adding water if necessary.

Sprinkle garam masala over the chicken, stir, and allow to simmer for another 5 minutes.

Garnish with fresh cilantro and serve warm with basmati rice or naan.