Heat oil over medium flame in a deep pan and introduce the whole spices—bay leaf, cinnamon, cloves, and cardamom. Stir in the chopped onions and green chilies; sauté for 7 to 8 minutes until the onions turn a deep golden brown. Add the ginger-garlic paste and continue to sauté for about a minute until fragrant. Incorporate the tomatoes, turmeric, and salt, stirring well and cooking until the tomatoes soften and break down. Reduce the flame to low and fold in the yogurt (or cashew paste) along with the red chili powder, garam masala, and coriander powder. Cook gently until the mixture turns aromatic. Add the chicken pieces and chopped coriander or mint leaves, frying over medium heat until the meat changes color to pale or white, roughly 3 minutes. Cover the pan and let the chicken simmer on low for 3 to 4 minutes, allowing it to soak up the flavors. Meanwhile, heat the water in a separate pot, avoiding cold water as it can toughen the meat. Pour just enough hot water (about ½ cup) to create a thick gravy. As the chicken cooks, it will release moisture—adjust with additional hot water if needed for desired consistency. Cover and continue to cook on medium heat until the chicken becomes tender and the curry thickens; properly cooked chicken will come away from the bone with ease. Taste and adjust salt if needed; add extra garam masala if more depth is desired. Finally, garnish with fresh coriander leaves, cover, turn off the heat, and serve alongside butter naan or jeera rice.