Heat the oil in a frying pan over medium-high heat. When hot, add thecardamom podsandcinnamon sticks; leave for 2 minutes and then remove. This will flavor the oil, giving it a wonderful aroma. Add the onions and cook while stirring for approximately 10 minutes until brown. Add chopped garlic and ginger; sauté for 2 minutes.
Add the following spices:cumin,coriander,chili,turmeric, paprika,garam masala, salt, black pepper, and a pinch of asafoetida; sauté the spices for about 2 minutes. Add tomato paste, yogurt, and coconut milk.
Mix all ingredients well, then add the chicken (make sure chicken is coated with the sauce before adding the water). Last, add water, lower the heat, and simmer for 30 minutes stirring frequently to prevent burning. Addmethi leaves, and fresh cilantro; cook uncovered for about 8 minutes to thicken the sauce.