Powder the following: dalchini, lavang, elaichi, kalimiri, jeera and dhania. Grind the following to a fine paste separately: green chillies, pudina kothmir, cashewnuts and fried onions.
To the chicken pieces apply the adrak-lasan paste and the green masala paste, along with the curd and set aside.
Heat the ghee and add the chicken. Fry till the ghee separates, then add salt to taste and haldi. Fry a little more before adding 1 ½ cups warm water.
Allow to cook till nearly done then add powdered masala, cashewnut paste and cream and simmer till done. The gravy should be rich and thick.