First, heat a pan. Add oil and ghee to the pan. You can use only ghee or oil if you prefer. Slice 4 onions and fry them until golden brown, making sure they don't burn. Let them cool. In the ghee, add green and black cardamom, cinnamon, bay leaves, black peppercorns, star anise, cloves, whole cumin seeds, and broken dried red chilies.

Add the chicken and sauté for 3-4 minutes. Grind the onions and cashews separately. Add salt to taste and ginger-garlic paste to the chicken and sauté for 3-4 minutes. Add 1 teaspoon turmeric powder and sauté for 1 minute. Then add the cashew paste and sauté for 6-7 minutes.

While the cashews are cooking, mix coriander powder, cumin powder, turmeric powder, chaat masala, garam masala, red chili powder, and Kashmiri red chili powder into the yogurt. Once the cashews are well cooked, add the yogurt mixture and cook for 8-10 minutes.

Add the ground onions, sauté for 2 minutes, then add a little water and cook until the gravy is thick. Add mace powder, crushed nutmeg, and kewra essence. Mix the chicken well, turn off the heat, and serve hot with roti!