Step-by-Step Instructions

1. 1.Heat Ghee and Fry Onions

   Heat ghee or oil in a pan. Add the sliced onions and 1/2 tsp salt. Fry the onions until they turn golden brown. Remove from heat and let them cool.

2. 2.Prepare Onion-Yogurt Paste

   Transfer the cooled fried onions to a mixer. Add 2-3 tbsp yogurt to the mixer with the onions and blend into a smooth paste. Set aside.

3. 3.Sauté Spices and Chicken

   Heat a little more ghee or oil in the same pan. Add the prepared onion-yogurt paste. Add 1/2 tsp salt, 1 tbsp red chilli powder, 1 tbsp cumin powder, a pinch of turmeric powder, and 3 tbsp coriander powder. Mix well. Add 3 tbsp ginger-garlic paste and fry until fragrant. Add the chicken pieces and mix well to coat them with the masala.

4. 4.Add Yogurt and Whole Spices

   Add the remaining yogurt (to make a total of 1 cup including what was used for the onion paste) and mix thoroughly. Add 4-5 crushed green cardamoms, 1 tbsp crushed black peppercorns, 4-5 cloves, and a few pieces of cinnamon sticks. Mix well.

5. 5.Cook Chicken

   Add chopped fresh coriander. Cover the pan with a lid and cook on low heat for 10 minutes, allowing the chicken to cook in its own juices and the yogurt. After 10 minutes, check if the chicken is cooked through.

6. 6.Finish with Nuts and Serve

   Add sliced ginger, 1/2 tsp nutmeg powder, a small amount of mace (javitri), a small amount of garam masala, and the cashew paste. Mix well and cook for another 2 minutes until the gravy thickens to your desired consistency. Garnish with fresh coriander and serve hot with naan or paratha.