Pat the chicken thighs dry with paper towels, rub with salt and turmeric, and marinate for 15-20 minutes.

Heat oil or ghee, add onions, and cook until golden brown and caramelized, about 15-20 minutes.

Add bay leaf, cardamom pods, and cinnamon stick to the onions, and toast for 30 seconds.

Stir in garlic, ginger, and chili, then coriander and cumin powder. Cook for 1-2 minutes until fragrant.

Increase heat, add marinated chicken skin-side down, and sear for 4-5 minutes. Flip and sear for 2 more minutes.

Reduce heat to low, add yogurt gradually, stirring constantly, and simmer for 2-3 minutes.

Blend soaked cashews with a bit of water until smooth, then set aside.

Add cashew paste and additional water to cover the chicken partially. Simmer for 25-30 minutes.

Stir in heavy cream or coconut milk and garam masala. Simmer uncovered for a few minutes, then garnish with cilantro.