Begin by marinating the chicken with ginger garlic paste, Kashmiri chili powder, coriander, turmeric, and garam masala powder, salt, and Greek yogurt
Allow the chicken to marinate for a while as you prepare the korma curry paste
In a pan over medium heat, add oil and add bay leaves, 1 small cinnamon stick, cardamom, cloves, cumin seeds, green chilies, onions, and cashews. Saute until the onions turns soft
Remove from heat and let the mixture cool to room temperature, then blend into a fine paste. The korma paste is now ready to be used
In another pan, add oil and saute the marinated chicken until it releases water
Mix in the prepared korma paste, and add 1 cup of water
Simmer over low-medium heat with the lid closed for 15-20 minutes
Open the lid, give the korma a gentle mix, and simmer for an additional 10 minutes or until the chicken is fully cooked. Adjust seasoning with salt as needed
When the korma starts to release oil around the edges, garnish with freshly chopped coriander leaves and remove from the heat
Serve it over basmati rice, naan, roti, or chapati. To make it a Indian feast, enjoy it with biryani dishes like chicken or lamb biryani, raita, tandoori chicken, and mango lassi