• Add chicken to a bowl. Add all ingredients mentioned under marination - yogurt, ginger garlic paste, turmeric, coriander powder, red chili powder, salt, and lime juice. Mix well. Cover and refrigerate for 30 minutes.
• Soak saffron in warm milk for 10 minutes. Soak cashews in warm water for 10 minutes. Then transfer both to a blender.
• Add fried onions to the blender, and blend the onions and cashews to a smooth paste.
• Heat oil and ghee in a large pan on medium-high heat. Add all the whole spices and let them saute for 30 seconds.
• Add the marinated chicken and fry for 5-6 minutes until the color changes on the outside.
• Add the onion-cashew paste. Mix well and saute for 3-4 minutes.
• Add 1/2 cup water and give it a stir. Cover with a lid and cook for 10-12 minutes or until chicken is cooked through. Stir in between once.
• Add green chili, kewra water, garam masala and stir it.
• Tate and add more salt if needed. Add hot water if needed to adjust the consistency of the gravy.
• Garnish with cilantro leaves. Serve mughlai chicken with roti or naan.

Instant Pot Method

• To make this curry in the instant pot, follow the same steps to marinate the chicken and prepare the onion-cashew paste.
• Then follow the steps until you saute the chicken; add the blended onion paste to the chicken, and saute for 3 minutes.
• Add 1/4 cup water and give the curry a stir. Close the lid and pressure cook on high pressure for 5 minutes. When the instant pot beeps, quick release the pressure manually.
• Open the lid and add the remaining ingredients: green chili, kewra water, and garam masala. Mix well and saute for 1-2 minutes. Mughlai chicken is ready to be served!