Clean, skin and debone chicken and cut into small pieces.
Grind ginger and garlic, beat curds and combine together with ginger/garlic paste, kachri, yellow chilli powder, turmeric, cumin powder, garam masla powder and Bengal gram flour (besan). Mix well. Add salt. Add chicken to curd mixture and set aside for about an hour.
Put pieces of chicken on a skewer and grill over live charcoal till chicken is half done and remove.
To prepare gravy, chop tomatoes and onions.
Heat fat in a pan, add whole garam masala and chopped onions and saute without discolouring.
Add tomatoes and sufficient water to form a thick gravy. Cook for about 10 mins. Add cashewnut paste and chicken.
Cook till chicken is tender.
Add cream last, and serve garnished with chopped green coriander leaves.