In a pan, add oil and heat it up.
Also, add onion slices and fry to get golden brown colour.
Take out onions and crushed with hands.
Now in the same pan, add whole garam masala and heat it up to make it aromatic.
Then add ginger garlic paste and saute for a few minutes.
Add spices – salt, red chilli powder, turmeric powder and coriander powder and cook for a few minutes until the oil comes over the surface.
Next, add chicken and cook on high heat until the chicken changes the color.
Add crushed onion in chicken and mix well.
Now add yoghurt and cook on high heat until the yoghurt forms a gravy.
Add water and mix well.
Sprinkle garam masala.
Cover for 25 minutes to tender the chicken.
After 25 minutes, add cashews and almond paste and cover for 10 minutes. (In a blender add soaked cashews and almonds with little water to make the paste).
Pour cream and mix well.
Again cover for 5 minutes to bring oil on the surface.
Mughlai Chicken Gravy is ready to serve!