Heat oil in a pan and add bay leaf, cloves and cardamoms. Give it a stir and after about thirty seconds add chopped onions and sauté over medium heat until it turns golden brown, about 12-15 minutes.
Add ginger and garlic paste and sauté for 2-3 minutes.
In a small bowl mix the powdered spices with 3 tbsp of water and add to the pan. Cook, stirring occasionally, for 4-5 minutes, or until oil separates.
Next add tomatoes and green chilies and cook, turning the heat up, till the tomatoes turn soft and oil starts to separate again, about 5-6 minutes.
Add chicken and cook covered over medium heat until done. Should take about 5-6 minutes.
Add cashew paste and cook for 2-3 more minutes.
Now turn the heat down again, and slowly add whisked yogurt while stirring continuously. Cook for another 10-15 minutes over low heat.
Add salt before turning off heat.
Finish with cream, butter and kasoori methi.
Transfer to a serving bowl and garnish with cilantro, boiled eggs and fresh cream.
Serve with rice or roti and pickled onions and green chutney.