Using a stick blender, blend together the yoghurt, half of the giner-garlic paste, green chillies, garam masala and salt. Marinate the chicken in the yoghurt mixture for 30 minutes.

Heat ghee [butter] in a pan and season with the remaining garam masala. Add the rest of the ginger-garlic paste and fry till brown. Add the remaining green chillies, salt and cashewnut paste. Stir fry for 10 minutes. Add the chicken pieces and cook for 10 minutes. Soak saffron in 1 tbsp of milk. When the chicken is half cooked, add the saffron.

Cover the pan with a tight fitted lid. Place a heavy weight on top, reduce heat and steam-simmer for 10 minutes till done. Add cream and stir well. Serve hot with rice or 'Naans'