Marinate chicken with yoghurt, ginger garlic paste, turmeric, salt, red chilli powder, garam Marsala, cover and refrigerate overnight

For the paste: Heat pan with oil, add whole cardamoms, cashew nuts and sliced onions,cook a few minutes. Cool completely. Add yoghurt. Blend until mixture forms a smooth paste

In pan add oil, sautee bay leaf, cinnamon stick, cloves and cardamom. Add green chili, cook, add marinated chicken. Fry until the raw smell of ginger garlic paste goes away.

Add onion yoghurt paste. Pour 1 cup water, add salt, coriander, garam marsala, chili powder and cook on low flame until chicken is cooked and tender.