Now, heat oil in a pan and fry the finely chopped onions until golden brown. Remove them to a plate and let them cool until crispy. Soak the cashews in water in a small bowl.

In a plate, mix coriander powder, turmeric powder, chili powder, and cumin powder. Add the remaining yogurt to a large bowl, add all the spices, and mix well.

In a pan, add ghee and the whisked yogurt. Cook on low heat, stirring continuously. After 5 minutes, add salt to taste and ginger garlic paste. Cook on low heat for 10 minutes.

Add the onion paste and garam masala, and sauté on high heat for 2-3 minutes. Then take the chicken out of the fridge, wash it well with water, and add it to the spice mixture. Mix well and sauté for 2-3 minutes. Add two glasses of water, reduce the heat, cover, and cook for 10 to 15 minutes or until the chicken is tender.

Our chicken korma is ready. Serve hot with roti, naan, or paratha.