In a large bowl, thoroughly combine yogurt, turmeric, salt, minced garlic, and ginger paste.

Add chicken thighs to the bowl, ensuring each piece is well coated with the yogurt mixture.

Refrigerate the chicken for 30 minutes to marinate.

Heat ghee or butter in a skillet over medium heat.

Remove the chicken from the marinade and discard the used marinade.

Place the chicken in the hot skillet, cover, and cook for 20 minutes, maintaining medium heat.

Turn the chicken pieces over and continue cooking until they are fully cooked through, approximately another 15 minutes.

Remove the cooked chicken from the skillet and set aside on a plate.

In the same skillet, add sliced onions, red chili powder, cinnamon, cardamom pods, and black pepper.

Sauté over medium-high heat until the onions are nicely browned.

Return the cooked chicken and any accumulated juices from the plate to the skillet with the browned onions.

Add 1/4 cup of yogurt and 1 cup of water to the skillet.

Mix everything together well and cover the skillet.

Cook for 7 minutes, allowing the flavors to meld.

Before serving, remove the bay leaves and cardamom pods.