Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Add garlic and ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Add the cornstarch mixture, and continue cooking for 1 to 2 minutes.
Take out into a serving dish and garnish with cilantro and almond flakes.
Goes amazingly well with Peshawari naan.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
