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.