Meanwhile place the cashew nuts and chilies in a grinder and make a fine smooth paste.
Marinate the chicken with ginger garlic paste, lime juice, salt, yogurt, kasoori methi, cream, freshly ground cardamom powder, pepper powder, coriander leaves and cashewnut-chili paste, oil and massage the chicken with the marinade really well with hands. Now cover and chill overnight or at least for 8 hours.
Preheat the grill to medium. Place the chicken legs minus the marinade on a rack of a lined baking tray and brush it with oil.
When the grill is hot add the baking tray and grill the chicken for 20-25 minutes turning 1s. The chicken should be nicely charred and cooked through.
Add 1/2 cup water in the marinade and mix it well. keep it aside.
Heat oil in a large pan on medium high heat. When hot temper it with bay leaves.
Then toss in the chopped onions and sauté until soft and translucent.
Then add in the marinade and cook on medium flame fo 10 -12 minutes until you see the oil separate from the gravy.
Then add the tandoori chicken along with green chillies and mix it well with the gravy.
Add 1/2 cup water and garam masala and cover and cook for 7-8 minutes until it becomes thick and gravy sticks to the chicken.
Top it up with some fresh cream and serve it hot with roomali roti, paratha or rice.