For the cashew paste

1. Soak the cashews in warm water for at least 10 mins.
2. Transfer soaking cashews to a blender with half the water used and blend to make a thick paste. Keep aside.

For the Ginger Garlic paste

1. Peel and coarsely chop the ginger and garlic and then blend together to form a paste. Add a teaspoon of water to make a smooth paste.

For the yogurt

1. Gently whip the yogurt so that it is smooth, to this add 1 teaspoon of turmeric powder. Whip to combine and set aside.

For the Korma

1. Heat oil in a pan on a low-medium flame.
2. Add the whole spices: bay leaves, cardamom, cloves and cinnamon stick. Roast for a couple of minutes until aromatic.
3. Now add the finely chopped onions, and a pinch of salt. Stir and gently brown the onions over a low flame for about 10 mins.
4. Add the ginger garlic paste, and mix well.
5. Now add in the chicken pieces, stir well so that everything comes together.
6. Braise the chicken pieces for about 5-6 minutes.
7. Reduce the flame, and slowly add the yogurt mix and then the red chilli powder. 
8. Coat the chicken with the yogurt onion mix and cook for a couple of minutes. 
9. Add about 1/2 cup of water and salt to taste, stir and then cook for about 20 minutes with the lid on.
10. Take the lid off, stir again, then add the cashew paste.
11. Simmer on low heat for about 8 minutes, take off heat. Garnish with chopped coriander leaves and serve with Jeera rice or parathas.