In a fry pan,heat oil and deep fry the sliced onions until golden brown.Remove and keep aside.
In the same oil, deep fry the sliced ginger until golden brown.Remove and set aside along with the fried onions.
Roughly crush the fried onions and ginger once cool.
In a pan,heat clarified butter along with 2 tbsp of oil in which the onions were fried.
Add chicken pieces. saute on medium heat until the pieces turn white; add khoa along with the spice mix. Stir through.
Add enough water to cover the chicken. Cook on low flame until chicken is half done.
Add salt along with whisked yogurt and cashew nut paste. Stir through and let cook until chicken is almost done.
Add kewra water, saffron along with the water it is dissolved in,crushed onions and ginger;continue cooking until the chicken is tender and the sauce thickens to the desired consistency.Turn heat off.
Garnish with chopped coriander leaves and a dash of lemon juice.
Serve hot with Indian flatbread.
