First, wash the chicken thoroughly and drain the water. Add 2 tablespoons of yogurt, ginger-garlic paste, ground coriander, red chili powder, Kashmiri red chili powder, turmeric, and salt. Mix well to coat the chicken. Cover and refrigerate for 30 minutes to marinate. All the spices should be added during marination.

Heat ghee in a large skillet. Add the thinly sliced onions and fry until golden brown, then remove and set aside. Grind the whole garam masala spices in a blender to make a coarse powder.

Add the fried onions and the remaining yogurt to a blender and blend into a smooth paste.

In the skillet, heat more ghee and add a couple of cardamom pods. Add the onion-yogurt paste and sauté for 2-3 minutes. Add the marinated chicken, cover, and cook. Meanwhile, blend the cashews and shredded coconut together into a powder.

When the chicken is more than halfway cooked, add the coconut-cashew powder and the ground garam masala. Cover and cook the chicken thoroughly. Once done, turn off the heat. If you like, you can add a splash of kewra water at this stage. Garnish with chopped cilantro.