Puree the garlic, ginger, vegetable oil, and 4 tablespoons of water in a food processor.
Heat ghee in a saucepan, fry the puree for 2 minutes, then add cardamom, bay leaves, and cinnamon.
Add chopped onions and fry for 5 minutes until lightly browned.
Add salt and 500ml of water, bring to a boil, then simmer half-covered for 15 minutes.
Add another 500ml of water and simmer half-covered for another 15 minutes.
Repeat the water addition and simmering process 5 more times to break down the onions.
Add chicken and 250ml of water, bring to a boil, then simmer covered for 20 minutes until cooked.
Serve the korma in bowls with steamed pilau rice.