Mix yogurt, salt, 1 tsp turmeric powder and 1tsp ginger paste and 1tsp garlic paste.
Now add the chicken pieces with the yogurt mixer and gently mix to coat well. Marinate for 30 minutes.
Heat 2tbsp oil in a frying pan on high flame and add chicken pieces and fry both side until little bit golden.
Mix 2tbsp water and the red chilli powder.
Heat oil in a pan, pour sugar into the oil and stir constantly. When the color of sugar becomes light brown, add the red chilli powder mixer into the caramel mixer. Keep stirring.
Then add onion paste, ginger paste, cumin paste, 2 bay leaves, salt, cinnamon, cardamom and leftover marinating paste and mix them well. Cook it for 2 minutes until mixing all the ingredients properly and oil separates.
Then add the chicken pieces and cook on low flame till chicken is tender (20 minutes).
Sprinkle fried onion (beresta) and simmer for 5 minutes.
Turn off the heat and serve hot.