Trim excess skin/fat from chicken pieces and make 2-3 shallow slashes on each piece. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, salt and lime juice. Add chicken pieces, rub marinade into the slashes and all over the pieces. Cover and refrigerate for at least 2 hours, preferably 4–6 hours or overnight for best results.

Cooking base

Brown whole spices and onions

Heat ghee and oil together in a heavy-bottomed wide skillet or Dutch oven over medium heat. When hot, add cardamom pods, cinnamon stick and bay leaves; sauté for 30 seconds until fragrant. Add the sliced onions and cook, stirring frequently, until they are golden brown and caramelized (about 15–20 minutes). Remove about 1/4 cup of these browned onions and set aside for garnish (birista).

Sear the marinated chicken

Increase heat to medium-high. Remove excess marinade from chicken (reserve marinade). Add chicken pieces to the skillet in a single layer, skin-side down if applicable, and sear until lightly browned on both sides (3–4 minutes per side). Work in batches if necessary to avoid overcrowding. Transfer seared chicken to a plate and set aside.

Moghlai gravy (cashew-cream & aromatics)

Build the gravy

Reduce heat to medium. To the same pan with remaining browned onions and fond, add the reserved marinade and stir for 1–2 minutes to cook raw yogurt taste. Add the ground cashew paste and 2 tablespoons of the evaporated milk or cream, stirring to combine. Cook gently for 3–4 minutes until the mixture thickens slightly and oil separates at the edges.

Spice and combine

Stir in ground coriander, garam masala, kashmiri red chili powder and the remaining salt. Add the seared chicken pieces back to the pan, nestling them into the gravy. Pour in about 1/2 cup (120 ml) water to create a saucy consistency (adjust to preference). Cover and simmer on low heat for 20–25 minutes, or until the chicken is cooked through and tender (internal temp ~74°C / 165°F for poultry).

Finish with cream & saffron

Uncover, stir gently and add the remaining evaporated milk/heavy cream, the soaked saffron with its milk, and the optional rose water. Simmer uncovered for 3–4 minutes so flavors meld and gravy becomes silky. Taste and adjust salt or spice level.

Finish & garnish

Garnish and rest

Turn off the heat and sprinkle chopped cilantro, slivered almonds and the reserved fried onion strips over the top. Let the dish rest for 5–7 minutes so the gravy settles and saffron aroma develops.

Serve

Serve Chicken Moghalai hot with steamed basmati rice, jeera rice, or warm naan. Offer extra fried onions and a squeeze of lemon at the table.