Wash and marinate chicken with ginger garlic paste, salt and pepper and curd. Mix well and keep aside for 45 minutes.
Heat oil in a pan.
Add bay leaf, green cardamom, cinnamon stick, Cloves and peppercorns in it. Stir for two minutes.
Add sliced onions in it and fry them until golden brown.
Drain out in a mixer jar and let it cool down.
Remove bay leaf and add almonds and cashews in it and make a smooth paste.
Heat oil in a kadai.
Add bay leaf, green cardamom, Cinnamon Stick and cloves in it. Soute for two minutes.
Add marinated chicken in it. Mix well and cook it till ginger garlic raw smell goes.
Now add fried onions paste and one glass water in it. Mix well.
Add salt and pepper, red chilly powder and chicken masala powder in it.
Stir it and cook on low flame until chicken is cooked and gravy reaches a desired consistency.
Garnish with cream and corriander leaves.
Ready to serve.