Marinate the chicken with ginger-garlic pastes, chilli powder, turmeric powder and salt.
Keep aside for 30 minutes.
Pound the cardamoms, cloves and cinnamon to a fine powder. Keep aside.
heat oil in a pan.
Add the marinated chicken ans saute over medium heat till light brown in colour.
Drain onto an absorbent paper.
In the remaining oil, add the curry leaves and stir for 10 seconds.
Add the sliced onion and saute till light brown.
Add the giner-garlic pastes and still till the raw smell goes.
Add the corinader powder, pepper powder and the pounded spices and stri for a minute.
Add the chopped tomatoes and cook till oil separates.
Add the chicken pieces and mix well.
Adjust the seasoning.
Cook further till the chicken is done and the masala has evenly coated the chicken.
Serve hot with Rice or Roti.