Wash and clean the chicken thoroughly

Take Plain Curd, Onion Paste, Ginger Paste, Garlic Paste, tomato paste, Bengali Garam Masala Powder, Kashmiri Red Chili Powder, Turmeric Powder along with Mustard Oil. Use the measurements as mentioned in the "Marinade" part. Put in the refrigerator for 3-4 hrs.

Heat a Kadai. Add 3 tsp mustard oil, when it starts to smoke add bay leaf, cinnamon stick, cardamom, and shah jeera. when starts to temper add sugar for caramelizing.

Add finely chopped onion and cook till the Onions are crisp and brown in color.

Now add Ginger and Garlic paste and give a thorough mix.
Add little water to avoid burning and cook for a minute.
Keep the flame on the lower side.

Add salt to and cook for 2 more minutes or until the spices release oil from the side. now add curd and cashew and kismis paste. mix it

Add marinated chicken and mix them with the masala. add turmeric powder, kashmiri red chili powder and salt to taste

Cover the kadai. Stir in between.
The chicken will release moisture and hence no need to add extra water.
It will take around 15-20 minutes to soften the chicken.

Once it is done add 1 tsp ghee and sprinkle garam masala.

Badshahi dahi chicken is ready to serve.