Clean, wash and dry chicken with a kitchen towel. Set aside.
Heat ghee in a heavy bottomed saucepan over medium heat. Add whole spices and saute until they begin releasing aroma.
Add chopped onion and over low heat saute until onion turn brown in color.
Add ginger garlic paste and cashew paste, saute until oil separates from the masala.
Add salt and, turmeric powder and chili powder. Saute for another 1 minute.
Add chicken pieces along with whisked yogurt, garam masala and 2 Cup hot water. Mix nicely.
Cover the saucepan with a tight fitting lid and reduce the flame to lowest. Let the chicken cook over low heat for 20 – 30 minutes or until it is done, do not open the lid in between. This could be done in the oven as well at 170-degree celsius for 1 hour.
Once chicken is done open the lid stir in fresh cream and garnish with chopped coriander.
Serve Dum ka Murgh warm with Phulka.