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Heat oil or ghee in a large pan. Add bay leaves, cardamom pods, cloves, and cinnamon stick. Fry for 30 seconds until fragrant
Add onions with a pinch of salt and cook until soft and browned
Stir in garlic and ginger, cooking for 2 minutes. Add splashes of water if the onions begin to catch
Add turmeric, cumin, coriander, and chilli powder. Fry until the spices release oil
Cut chicken into bite-size pieces and stir into the pan with salt. Cook on high for 2 mins, then cover and simmer on medium for 10 mins to release its juices
Meanwhile, blend coriander, mint, chillies, and cashews (if using) into a smooth paste
Remove the lid from the chicken, cook until the masala thickens and oil separates
Stir in the green paste. Cook 2 mins, then add yogurt and garam masala. Cover and simmer on low-medium for 12-15 mins
Uncover, stir well, and finish with crispy fried onions and a sprinkle of chilli flakes or drizzle of chilli oil