Heat oil in a large skillet over medium heat. Add cinnamon sticks, cloves, and cardamom seeds; cook and stir in hot oil for 1 or 2 minutes. Stir in onion and garlic and cook until soft.

Add chicken; cook and stir until golden brown, 5 to 7 minutes.

Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water; simmer over medium-low heat for 10 minutes.

Stir in buttermilk until well combined and heated through, about 5 to 8 minutes; stir in cilantro and serve.