Heat oil and ghee in a non stick pan. Add 3/4 cup sliced onions and fry till golden brown.

Take out the fried onions from pan and keep aside.

Now grind cashews, half of the fried onions and yogurt together. Make a smooth paste.

Now add bay leaf, cardamoms, cinnamon stick and cloves in the same oil.

Add remain sliced onion and fry for 1-2 minutes on medium heat.

Add ginger-garlic paste and saute for 1 minute.

Mix red chilli powder, turmeric powder, coriander powder together by using a little amount of water.

Now add the the mixture and saute for another 2-3 minutes.

Add chicken pieces and salt. Fry for 4-5 minutes.

Now add cashew-onion-curd paste and cook on low heat till oil separates.

Now add milk, warm water and slitted green chillies.

Cover and cook on low flame till the chicken is tender.

Now turn off the heat, add rest fried onions and kewra essence.

Mix well and cover the pan. Wait for 10 minutes.

After 10 minutes serve hot with rice or roti.