Marinate chicken with salt, red chilli, ginger & garlic paste, lemon juice mix well cover and keep in the fridge for 1 hour.

Then add the yogurt in the chicken mix well.
now add the chicken in a pot and cook the chicken till all the liquid dries on high flame.(keep aside)
heat oil and fry the onions, cashew nuts till light golden on high flame.

Then remove the onions and cashew nuts from the oil, grind it to a smooth paste can add milk or water to grind.
heat ghee in a pot add ginger & garlic paste and fry for 1 to 2 minutes on high flame.
then add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes.
then add cream, chaat masala, and the grinded paste of onions & cashew nuts mix well and cook till the oil comes ghee comes on the surface on medium flame.

Now add the chicken which was kept aside with fenugreek leaves,green chilli, water 1/2cup mix and cook till the ghee comes on the surface on medium flame

Serve hot with naan.