Chop the onions and golden brown them, take them out and keep it aside .
Then in the same oil drop the cardomoms, cloves and black pepper.
Immediately add ginger-garlic paste, till the colour changes lightly. Then add red chilli powder, coriander powder, garam masala powder, nutmeg mace powder and salt. Add a little water and let it cook till the oil separates.
Now add the chicken and cook for sometime.
Grind the brown onions to a paste and add to the chicken .
Beat the yogurt and add to the chicken by pouring in along the corners of the pot .
Let the water dry up and if the chicken is still not tender add a little water .
Add kewra and a little water, cover it and let it simmer for 10 minutes on very slow flame till the oil separates .