Marinate the chicken pieces with yogurt, turmeric, and half the salt for 15 minutes at room temperature.

Heat vegetable oil in a large heavy-bottomed pan over medium heat. Add cumin seeds, cardamom pods, and bay leaf, allowing them to sizzle for 30 seconds until fragrant.

Add the sliced onions and sauté for 8-10 minutes until golden brown and caramelised, stirring frequently.

Add the minced garlic and grated ginger, cooking for another 2 minutes until the raw smell disappears.

Add the marinated chicken pieces to the pan and cook on medium-high heat for 5-6 minutes, stirring occasionally until the chicken is sealed on all sides.

Reduce heat to medium-low, add ground coriander and white pepper, and stir well to coat the chicken evenly.

Pour in the cashew paste and stir continuously for 2 minutes to prevent sticking.

Add the double cream, stir thoroughly, and bring to a gentle simmer. Cover and cook for 15-18 minutes, stirring occasionally, until chicken reaches a safe internal temperature of 75°C when checked with a meat thermometer.

Sprinkle garam masala over the curry and stir gently. Adjust salt to taste.

Remove from heat, discard the bay leaf and cardamom pods if preferred, and garnish generously with fresh coriander leaves before serving.