Marinate the chicken with kasundi, curd, ginger garlic paste, turmeric powder, red chilly powder, salt and onion paste for 30 minutes.
Heat a kadhai with mustard oil. Add bay leaf, elaichi, cloves and cinnamon.
Once they smell, add the chopped onion and saute till golden brown.
Then add the marinated chicken and give it a stir. Close the lid and cook on a low flame with intermittent stirring till the chicken is almost done
Add water for the gravy and once it comes up to boil, add the garam masala powder. Check for salt and serve.