In a bowl, combine the chicken pieces, whisked yogurt, ginger paste, garlic paste, turmeric powder, and salt. Mix well and let marinate for 30 minutes.

Heat oil in a heavy-bottomed pan over medium heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown. Remove them with a slotted spoon, let them cool, and crush them coarsely.

In the remaining oil in the pan, add the green cardamom pods, cinnamon stick, and whole cloves. Cook for 30 seconds until fragrant.

Add the marinated chicken to the pan. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until the chicken changes color and the liquid begins to reduce.

Reduce the heat to medium-low. Stir in the Kashmiri chili powder and coriander powder, followed by the crushed browned onions.

Add the blended cashew paste and water. Stir well, bring to a gentle simmer, cover the pan, and cook for 20 minutes until the chicken is tender and reaches an internal temperature of 74°C / 165°F at the thickest piece.

Uncover the pan, sprinkle in the garam masala, and stir. Simmer for another 2 minutes until the oil separates slightly on the surface. Serve hot.