Marinate the chicken with the yogurt and all the spice powder and keep for 30 minutes.
Heat oil in a pan, fry the whole spices and cumin for 30 seconds.
Add the onion and cook till golden brown.
Add the ginger and garlic pastes and saute for a minute.
Add the marinated chicken along with the marinade and bring to a boil. (Add water if you require a thinner gravy - I didn't add.).
Cover and cook till the chicken is done, stirring occasionally.
Garnish with the coriander leaves, curry leaves and split green chillies. Serve hot with rice or roti.