In a bowl add the curd and soften it. Now add 2tbsp ginger garlic paste, 2 tbsp red chilli powder, 1tbsp salt and mix well and prepare a marinade. Add the chicken pieces and mix well. Let it marinade for an hour.

Meanwhile, slice the onions. In a non stick pan add 1/2tbsp oil and saute the onions and cashewnuts. (Incase you want to use cream then you can reduce the cashew to 10 pieces.) Saute only till the point where the onions become soft and start getting golden colour. Remove and keep it aside to cool.

Once onions have cooled down, transfer it to a mixer grinder and make a fine paste. Remove it in a bowl. Now cut the tomatoes into chunks and add to the mixer grinder and make a puree. Transfer to another bowl or you can leave it in the mixer itself.

To the leftover cooked ghee in the pan (if any) add the remaining ghee and heat it up. Now add the remaining ginger garlic paste and saute it. To this now add the tomato puree and saute it for 2 mins. Now add the onion cashew paste. Saute for a minute and now add the remaining dry spice powder i.e. dhaniya, jeera, red chilli, haldi, garam masala powder. Stir well and cook for 2 mins.