In a heavy bottomed pan, heat the clarified butter.
Add the cloves, cinnamon and green cardamom.sir for a few minutes.
Add the onion paste and saute on medium flame until the onion water dries up.
Add the marinated chicken along with the red chilli powder. Saute for a few minutes.
Add the cashew nuts - coconut paste and yogurt along with 1/2 cup of water and salt.
Mix well until all the ingredients are well combined.
Cover and cook on low flame until the chicken is cooked and desired consistency is reached.
Sprinkle with black cardamom powder.
Garnish with chopped coriander leaves, sedless raisins and fried chopped cashew nuts.
Serve hot with Indian flatbread like roomali rotis.
