Wash the chicken pieces and sprinkle with salt and pepper.

Heat oil in a Dutch oven or large pot over medium heat.

Add the chicken to the pot and brown on all sides.

Remove the browned chicken from the pot and set aside.

Add the chopped onions, cinnamon stick, crushed cardamom pods, and whole cloves to the pot.

Sauté the onions until they are lightly browned, about 5-7 minutes.

If the pot becomes too dry, add a little more oil.

Add the turmeric, chili powder, ground coriander, finely chopped ginger, finely chopped garlic, cumin, and bay leaves to the pot.

Fry the spices for 4 to 5 minutes, adding a sprinkle of water if they start to stick or burn.

Stir in the ketchup and return the browned chicken to the pot.

Pour in the water and bring the mixture to a boil.

Cover the pot and reduce the heat to low.

Simmer for about 30 minutes, or until the chicken is tender and the sauce has thickened to your desired consistency.

Serve hot with rice or bread.