Take mixing bowl add curd with brown onion paste and the ground spices. Now keep it aside for 20 minutes

 Take a pan add oil add chicken pieces and cook them until it turns into a reddish-brown. Now empty the pieces in a separate bowl. Now, to the same Kadhai add bay leaf, cinnamon stick, cumin seeds cardamom (both green and black). Allow it to crackle, then again add garlic ginger paste and fried chicken (cooked earlier) to this Kadai, so that the flavours of al the whole dried spices infuses with the chicken.

Now to this add that curd onion masala prepared earlier, to it, all powder spices and is then cooked on low flame for few minutes to produce delectable flavour. This procedure is also known as bhuno in Bihar. Add little water to it, to avoid burning of the dish, after the masala properly cooked add warm water 1 to 2 cup. And then bring it to boil, till the gravy thickens.

Then add a cashew and almond paste mix well cook few minutes for medium flame and add cardamom powder and saffron mixture.
Give it a mix once again and then turn off the gas. Your Bihari style korma is ready to be eaten away. You can serve the dish with plain roti or naan or even steamed rice. Enjoy!