Boil or pressure-cook a kg of boneless chicken thighs with a spoon of garlic, a cinnamon stick, salt, 4-5 peppercorns, and a pinch of garam masala. Drain and shred roughly using two forks to pull the meat apart. Set aside.
Heat a spoon of oil in a wok, and add two bay leaves and a cinnamon stick. Then add two finely chopped onions, a spoon each of ginger paste and garlic paste, and three chopped green chillies. Cook until the onions are translucent, then add two chopped tomatoes. Do this on low to medium heat to make sure you don't burn anything. Add a spoon each of the following: turmeric, coriander powder, cumin powder, garam masala and tandoori masala. Add half a spoon of chilli powder. Cook this sauce until everything starts to melt together; add very small amounts of water to prevent burning and aid the coming together. Add salt to taste, and a spoon of sugar. Then add two dollops of Greek yogurt (or fresh cream if it's your cheat day) and 3 tablespoons of ground cashews. Finally add the chicken, another half spoon of tandoori masala, and a spoon of kasuri methi. Mix together (and add water if you need to) for 5-7 minutes. Garnish with coriander leaves and boiled eggs for a Mughlai feel! Serve hot.