Cut chicken into even sized pieces and marinate in onion paste, ginger garlic paste, green chillis, salt, white pepper powder and a dash of water. Keep aside for 30 minutes.
Boil cashews and poppy seeds together for 30 minutes to make a fine paste once cooled down.
After chicken has marinated for 30 minutes, put ghee in a heavy bottom pot and heat. Add the whole spices (cardamom, cloves, cinnamon and bay leaf)
Add the chicken piece by piece, taking care to ensure the hot ghee does not splash.
Stir together and cover the pot, let the chicken cook for 15 minutes.
Once the chicken is almost cooked, add the cashew and poppy seed paste and stir well.
Adjust the seasoning to taste with salt, white pepper powder and sugar. Add the cream.
Serve garnished with fresh coriander and red chilli.