In a grinder add all ingredients mentioned under korma paste section with little water to form smooth paste

Heat oil in a pan, add bay leaf, cinnamon, cloves and cardamom. Saute for few seconds

Add ginger garlic paste and green chillies. Saute until raw aroma goes away

Add all spice powders and salt. Mix well

Add chicken pieces and coat chicken well with spice

Add ground paste to chicken and mix well

Cook on low heat until oil starts appearing at the sides

Add beaten yogurt. Check for salt. If gravy is too thick, add little water to adjust gravy consistency

Cover and cook until chicken is done, stirring occasionally

Add chopped coriander leaves, mint leaves and lemon juice. Mix well. Cook for a minute. Switch off

Serve hot with roti or pulao