Lingkan Reang
Blend ginger, garlic, and green chili into a paste.
Crackle bay leaf, cumin seeds, and cardamom in butter along with the paste.
Add the paste and saute for 30 seconds, then add onions and cook for 3 minutes.
Stir in coriander powder, garam masala, and sear chicken on high heat for 3-4 minutes.
Add curd, cashew paste, and water, cook until the chicken is tender.
Pour in cream, cook for 5 minutes, garnish with almonds, coriander, and lemon juice.
Serve hot with rice or roti.