Marinate the chicken with ginger-garlic paste, salt, yoghurt, turmeric powder, red chilli powder, coriander-cumin powder and kasundi for 2-3 hours.
Heat oil in a pan and temper with bay leaves and whole garam masalas. Saute for a few seconds. Add the onion and saute on a medium flame till light brown.
Now add the marinated chicken and continue to simmer, covered till almost dry. Add 1 cup water, slit green chilies and cashew paste. Cook till the gravy is slightly thick.
Adjust water according to the consistency desired. When done and the chicken turns soft, add the coriander leaves and mix well.
Serve hot either with plain Biryani, pulao, tandoori roti, naan, Luchi (poori) or any fried Indian bread.
