Clean, wash, & drain the chicken pieces. In a small bowl, add milk and saffron strands and mix well. Keep it aside. Heat oil in a large pan. Add the sliced onions and sauté until golden and translucent. Transfer the fried onions onto a plate and keep it aside.

In the same pan, add more oil if needed. Add the whole spices and ginger-garlic paste. Fry for 1-2 mins until a nice aroma arises. Add sliced tomatoes and fry for 5 mins. Add the spice powders and mix well. Add the chicken pieces and mix well. Cook on high flame for 5-10 mins.

In a grinder, make a smooth paste of the fried onions along with cashews, & yogurt. Add this paste to the chicken and mix well. Reduce the flame and cook on low flame. Add the saffron milk and mix again. Cook for 5 mins until the gravy thickens, stirring occasionally. Finally, add the chopped coriander leaves and mix well. Serve hot with naan or paratha.