Marinade the chicken with ginger and garlic paste, yogurt, salt, cumin powder, coriander powder, red chili powder, green chilies and turmeric powder.

In a kadai/pan take about 2 tablespoons of oil and once the oil is hot, add the bay leaves, cinnamon stick, cardamom, peppercorns, star anise and cumin seeds.

Add the onions, cashew nuts and saute them for a few minutes till the onion turns translucent and turn off the flame. Let the mixture cool down and transfer the onion and spices to the blender. Make a smooth paste.

Now, add the onion paste mixture to kadai and cover and cook the chicken in its own juices. You can add ½ cup of water if required.