Cut the chicken into quarters and place them into a resealable bag.

Add the yogurt, cinnamon, cumin, garlic powder, salt, red chili powder, black pepper, and 2 bay leaves to the bag with the chicken and seal it. Turn the bag over while massaging the yogurt marinade into the chicken pieces. Refrigerate for at least 1 hour to overnight. Remove the chicken from the refrigerator when ready to start cooking it.

Peel the ginger, turmeric, and garlic cloves. Crush the ginger and turmeric with the flat side of a knife. Roughly chop the garlic and thinly slice the onions.

Roughly chop the cilantro stems and about ¼ inch into the leaves and set them aside. Roughly chop the rest of the cilantro and set aside for garnish. Cut one lime in half and the other into quarters.

Heat the ghee in a deep saute pan or braising pan over medium-high heat. Add the cardamom, cinnamon sticks, cloves, and coriander seeds. Allow them to toast in the ghee for about 1-2 minutes before adding the onion, ginger, turmeric, and garlic to the pan. Allow it to cook until the onion has started to soften and turn translucent.

Lay the chicken pieces in the hot pan, skin side down and add the chopped cilantro stems. Let them cook for about 5-8 minutes, letting the skin brown before turning them over. Pour the coconut milk into the pan and stir to pull up any sticky bits from the bottom of the pan and mix the coconut milk with the seasoning. Turn the chicken over in the pan a couple of times so that all sides are coated. Cover and turn the head down to medium-low to simmer for about 20 minutes.

Remove the lid from the pan and let the chicken will continue to cook another 10-12 minutes or until the sauce has thickened and the chicken is completely cooked through.

Squeeze the lime halves over the chicken and add the cilantro leaves to the chicken. Serve immediately.