1. MARINATE CHICKEN
   In a bowl add cleaned Chicken, Curd, Ginger Garlic Paste, Turmeric & Salt; Mix well and let rest for 1 hrs.
2. FRY THE ONIONSHeat ghee in a kadhai.Add all whole spices.Add sliced onions and fry till brown and caramelized.Remove half the fried onions; grind to a paste with little water.(This gives the korma its creamy body.)
3. MAKE THE KORMA MASALAAdd ginger-garlic paste to remaining onions; fry till raw smell goes.Add chilli powder + coriander powder.Cook 1 minute.Add cashew paste, poppy seed paste, coconut paste (if using).Fry until oil begins to separate.
4. ADD CHICKEN & COOKAdd marinated chicken.Bhunao (fry) on medium heat for 8–10 mins.Add the fried onion paste.Add 1 cup hot water.Cover and cook 20–25 mins till chicken turns soft.
5. KORMAAdd cream and garam masala.Add kewra water (for very Mughlai).Simmer for 2 minutes.Gravy should be thick, pale golden & aromatic.

SERVE HOT