Heat ghee/oil in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms and sauté for half a minute.
Add onions and sauté till golden brown.
Add ginger paste and garlic paste and continue to sauté for two to three minutes, stirring continuously.
Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well.
Add pureed tomato and stir. Cook till oil separates from the masala.
Add the chicken pieces and salt. Sauté on high heat for five minutes.
Add two cups ( 200 ml ) water and cashew nut paste, bring to a boil, cover and cook till the chicken is fully done. Sprinkle garam masala powder and garnish with coriander leaves and serve hot.