The Delicious Crescent

0 Heat: In a large cooking pot, heat 3-4 tablespoons of olive oil at medium-high.
1 Spices: Add green cardamom, cloves, cinnamon stick, and star anise (if using) and cook until fragrant, about [timer minutes=1]1-2 minutes[/timer].
2 Onions: Add thinly sliced onions and sauté until golden brown and crisp on the edges, about [timer minutes=10]10 minutes[/timer].
3 Brown Chicken: Add chicken pieces, stir well, and cook until brown on all sides, about [timer minutes=3]3 minutes[/timer].
4 Aromatics: Add ginger garlic paste, and cook until it turns aromatic, about [timer minutes=2]2 minutes[/timer]. Stir in Kashmiri chili powder, turmeric, ground coriander, and salt.
5 Coconut Sauce: Add bay leaves, green chilies, ground dried coconut, coconut milk, and plain yogurt. Combine and cook until oil starts to separate, stirring occasionally, for about [timer minutes=3]3 minutes[/timer].
6 Simmer: Add 1 cup of water, bring to a boil, then reduce the heat. [Tip: Start with ½ cup water and increase as needed.] Cover with a lid and simmer until chicken is very tender, and the sauce thickens, about [timer minutes=5]45 minutes[/timer]. Adjust consistency with water if needed. 
7 Final Touch: Stir in garam masala, half the cilantro, and remove from heat. Garnish with remaining cilantro and ghee (if using). Serve hot with rice or naan.