Marinate chicken in ginger garlic paste and salt for 1/2 hr.
Heat the ghee/soyabean oil in a kadhai and add jeera seeds. Add onions and sauté till light brown.
Add cashew nut paste, poppy seeds paste, desiccated coconut, milk and sauté till fat separates. Add the chicken pieces and stir well for 10-15 mins.
Add Mantra Haldi powder, chilli powder, dhania powder and green chillies and stir well for another 5 mins. Add 2 cups of water and bring it to boil.
Add Mantra Special Chicken Masala and Shahi Garam Masala and adjust salt to taste.
Cover and cook for 10-15 mins. Lastly, add mawa and half of the cream and stir well.
Serve hot, garnished with the remaining cream and chopped dhania leaves