Marinate washed chicken with salt, chilli powder, curd and ginger garlic paste for 1/2 an hour.

Heat oil in a kadhai/pan and fry onions till it changes colour. Add marinated chicken, mix and cover with lid and cook for 20 min or till the chicken is tender. Add water if required

Add kaju paste and cook on high flame till the gravy is thick. Please note the chicken gravy should remain light in colour. Sprinkle some garam masala, kewra water and cream. Serve hot with roti, paratha or naan