Grind ginger, garlic and green chillies to a smooth paste. Boil the onions in one cup of water, drain excess water and grind to a fine paste.
Marinate the chicken pieces in ginger-garlic-green chilli paste with salt, turmeric powder and yogurt for one hour. Warm a little milk and dissolve the saffron in it. Crumble the khoya and mix it with the remaining milk.
Heat ghee or oil in a pan and add the bay leaves. Add the boiled onion paste and sauté for five minutes. Add the chicken pieces and salt and sauté on high heat for three minutes.
Add cashewnut paste dissolved in two cups of water and cook on high heat for ten minutes, stirring continuously.
Add khoya and milk mixture and stir. Cover and cook till the chicken is almost cooked.
This should take bout five minutes on low heat. Add half the cream and the saffron-milk and cook over low heat for two to three minutes.
Sprinkle mace powder, green cardamom powder and garam masala powder.