1. Pour the oil into a heavy-bottomed pan set over medium-high heat. When the oil begins to sizzle, add the bay leaves, green and black cardamom pods, cinnamon sticks, and cloves and cook for approximately 30 seconds.

2. Add the onion; mix well, and cook until browned—approximately 3 to 4 minutes.

3. Stir in the ginger and cook for 2 minutes; add the garlic and cook for one minute more. Adjust the heat as required to avoid burning the mixture.

4. Add the turmeric and tomatoes; Mix well.

5. Add the coriander, chili, salt, and pepper. Mix well

6. Add ½ cup of the water, stir, and cook for two minutes. Add another ½ cup of water and repeat the process until all of the water is integrated into the gravy. Cover the pan, lower the heat to medium-low, and cook for 10 minutes.

7. Place the eight thighs into the pan, turning each to coat with the gravy.

8. Place the lid on the pot and cook for 35 minutes, or until the chicken is fork tender.

9. Place the chicken curry in a bowl and sprinkle the cilantro over the top.