Heat oil in a handi or heavy-bottomed pot
Add green cardamoms, cloves, cinnamon sticks, cumin seeds, and bay leaves; let them bloom
Add ground onion paste and cook until golden
Stir in ginger and garlic paste and cook for a minute
Add chicken pieces and cook until sealed
Mix in coriander powder, cumin powder, and garam masala powder
Add whisked yogurt and ground cashew paste, stirring well
Add cracked black peppercorns and Kasuri methi leaves
Pour in double cream and mix gently
Add sliced green chillies and ginger
Add salt to taste and warm water as needed for consistency
Cover and simmer on low heat until chicken is tender and flavors meld together
Finish with a sprinkle of garam masala powder before serving
