Marinate the chicken pieces with ginger garlic paste. For gravy, heat oil in a pan. Add green cardamom cardamom pods, star anise, cloves, bay leaf, and chopped onions. Mix well and sauté. Add the marinated chicken the pan. Add onion paste almond paste, and little water. Mix again. Season with turmeric powder, cumin powder, coriander powder, all ground spice, and little more water. Mix well. Cover the pan and cook for some time. Once chicken is cooked, add coconut milk and mix again. Transfer the chicken and gravy to the serving plate. Garnish with some mint leaves. Serve with the kori roti.