Dry roast the cashew nuts and almonds. Grind it into a smooth paste along with the raisins. Set aside.

Heat two tablespoons of ghee. Roast the bay leaves.

Add the onions and saute till wilted. Add the ginger garlic paste and all the powders and saute for a minute.

Add the chicken and salt, mix well and cook on low flame with closed lid for ten minutes.

When the oil separates on the top, add the tomatoes and give a good mix. Add the whisked yogurt and water, if necessary. Adjust seasoning.

Cook till the chicken is done. Add the ground paste and the remaining tablespoon of ghee and cook for another minute.

Serve hot garnished with coriander leaves.