Add rinsed chicken, ginger garlic paste, coriander powder, red chili powder, turmeric powder, garam masala powder, lime juice, and salt, to a large mixing bowl and mix well to coat them with the marinade.
Set the bowl aside for 30 minutes.
Make The Curry
Add cloves, cinnamon, black peppercorns, and javitri to a mortar and pestle and crush lightly.
Heat oil in a pan over medium-high heat.
Once the oil is hot, add cumin seeds, crushed spices, and bay leaves and saute for 4-5 seconds.
Add onions, salt, and sugar and cook until onions turn golden brown (10-12 minutes), stirring frequently.
Add the marinated chicken along with the marinade to the pan and cook for 6-8 minutes, stirring frequently.
Now add tomatoes and green chilies (slit into half) and cook for 2-3 minutes.
Add 1 cup of water and mix well.
Reduce the heat to medium-low.
Cover the pan with a lid and cook until the chicken is tender and cooked through (40-45 minutes), stirring a few times while cooking.
Add more water if you like a thinner gravy. Check for salt and add more if needed.
If you are not a bone-in chicken person, use boneless chicken breast or thighs cut into bite-size cubes. Make the curry without adding the chicken until it is almost cooked. Now add the boneless chicken pieces and cook for 15 minutes. To compensate for the flavor imparted by the bones, add chicken broth in place of water while cooking.Add some ghee at the end of cooking for an enhanced and richer taste.