Cut chicken breast into 1-inch pieces and place in a large bowl. In a food processor, combine ginger, 4 garlic cloves, and chili and pulsate to make a paste. Mix the paste with yogurt. Stir in the salt and lemon juice. Add the mixture to the chicken and marinate for a couple of hours.
To a large cast-iron or nonstick skillet, add olive oil, smashed 2 garlic cloves, cloves, and cardamom. Heat the skillet over medium-low heat.
When the oil is hot enough and garlic and spices are sizzled through, remove them from the skillet (reserving the oil). Add onions and sauté until translucent, about 2 minutes. Add marinated chicken and turmeric (for intense yellow color).
Cook on medium-low heat stirring occasionally for 20-30 minutes or until juices run clear.
Slow heating of the skillet infuses the oil with the flavors of garlic and spices.
If the color of this recipe throws you off, leave the turmeric out. I personally love turmeric, for both its color and its taste, not to mention health benefits.
If you like lots of garlic then add all 17 cloves as they do in India.