1. Marinate chicken in a mixture of ginger and garlic pastes, red chilli powder, yogurt, whole spices, saffron and salt for 30 minutes. Keep it refrigerated.
2. Grind together cashew nuts, almonds, coconut and onion with enough water to make a smooth paste.
3. Heat ghee in a pan and add chicken and marinade. Cook for 15 minutes over a medium heat then add remaining ingredients. Mix and cover with aluminium foil, and allow to cook for 10 minutes.
4. Serve with chappatis. Garnish with coriander, mint, finely sliced onion and peppers, if desired.