Grind the following to a fine paste, separately: 2 onions cut fine, lasan, chilli powder, chopped coriander and cashewnuts.

To the beaten curd add the onion garlic paste. Marinate the chicken pieces in this and set aside for ½ hour.

Heat the ghee and add the chilli powder, marinated chicken and salt to taste. Fry till ghee separates. Add 1 ½ cups warm water and cook till nearly done. Mix cream, saffron milk, and garam masala and cashewnut paste. Pour the mixture over the chicken and simmer till chicken is tender.

Serve hot.