Grind together cashew nuts, green chilies, coriander leaves, cumin seeds into a fine paste, keep aside.
Boil chicken with salt and 1 cup water, cook for 10 mins only, heat oil and ginger garlic paste, fry till light brown in color, add the grounded paste, fry till oil separates then add the boiled chicken with stock.
All spice, reduce heat, cover and cook for 15 mins, lastly add cream, remove and serve with nan or paratha.