Prepare the Chicken:

• Heat 2 tbsp vegetable oil in a large pot over medium heat.
• Add half the chopped onions and cook until golden brown.
• Stir in cumin seeds, coriander seeds, black pepper, cinnamon sticks, bay leaves, cardamom pods, and cloves. Sauté for 1 minute until fragrant.
• Add 1 tbsp grated garlic and cook for another minute.
• Place the chicken pieces into the pot, searing them until browned on all sides.
• Season with 1 tbsp salt (or adjust to taste).

Simmer the Chicken:

• Pour hot water over the chicken until fully covered.
• Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes or until the chicken is tender.

Prepare the Vegetables:

• In a separate pan, heat some oil over medium heat.
• Sauté the remaining onions until translucent.
• Add the chopped carrots, bell peppers, sweet corn, sweet peas, and 1 tsp grated garlic. Cook until vegetables are tender.
• Add chopped hot pepper if you prefer extra heat.

Combine and Season:

• Add the sautéed vegetables to the pot with the chicken.
• Stir in ground cumin, paprika, ground cinnamon, ground cardamom, and ground cloves.
• Adjust salt to taste. Let the mixture simmer for an additional 10 minutes to allow the flavors to blend.

Serve:

• Spoon the chicken and vegetable mixture over freshly cooked rice.
• Garnish with fresh herbs like cilantro or parsley if desired.