Marinate the chicken first with salt, 1 tsp kashmiri red chilli powder, salt and curd and 1 tbsp ginger-garlic paste and refrigerate it for 15 mins. Now soak the cashew nuts in water for about half an hour.

Take a non-stick pan and put the marinated chicken and cook it for about 15 mins in high flame so that the marination gets coated very well and it gets completely dried up. Now remove the chicken pieces in a bowl.

In the same kadai, heat 2 tbsp of ghee. Add the onion slices and soaked cashew nuts and fry them till it gets golden brown. Remove it and let the mixture cool completely. Now add little water to it & grind it into a smooth paste as in pic 2.

Now heat a pan again, add 2 tbsp of ghee. You can add khada garam masala spices at this point, but that is optional. Now add that tomato puree and 1 tbsp ginger-garlic paste. Mix it. Add half cup of cold milk and saute it in a low flame. Once the masala starts releasing oil, add dry masalas like kasuri methi, garam masala powder, turmeric, red chilli powder, salt, sugar, coriander and cumin powder. Mix them all. Now add the chicken pieces into it & onion & cashew paste into it and mix it..

Finally add cream to it. Now mix everything well and cover it and cook it in a low flame for about 20 mins or until it's done. Garnish it with some coriander leaves and fresh cream.