Heat 1 teaspoon oil in a pan over medium heat flame and fry the whole spices bay leaf, cloves, cardamoms and cinnamon stick for 20 - 30 seconds. Then add the sliced onions and fry till light brown.
Add the sliced tomatoes and fry till they become soft and messy. Add the cashew nuts and fry for another 10 seconds.

Switch off the flame and transfer the above mixture into a mixer (blender) jar after removing the whole spices.
 Grind them into a fine paste when they become cool down. Transfer the paste into a bowl to use later while making the lababdar gravy

Now heat the remaining oil in the pan and fry the ginger garlic paste till the raw smell goes off. Then add the chopped onions and fry till light brown in color.
Add the red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala and saute for a while.

Pour little water and cook the masala for 30 seconds. Then add the chicken pieces and cook for 5 minutes over medium high flame by covering the pan with a lid

Then pour the prepared puree and mix well with the chicken pieces and cook for another 5 - 7 minutes. Add salt as per your taste. If the gravy become thick, pour little water and cook till the chicken pieces are completely cooked.
Pour a small pinch of crushed fenugreek leaves and half teaspoon ghee over the gravy and mix well.mix some malai.cook with one min

Chicken lababdar can be serve with homemade butter naan