Grind garlic and green chillies into a fine paste.
In a bowl mix yoghurt, ground chilli garlic paste and little salt, marinate chicken in it for 3-4 hours.
Heat oil in a pan, add ginger juliennes, fry it a little, add chicken and cook for around 4-5 minutes. Now add the cumin, coriander and garam masala powder and stir well.
Add the cashew paste and sauté it well, add around ½ cup of water or a little more if you feel the gravy is too thick. Cover the pan and cook it for another 3-4 minutes on a very slow flame.
In a tarka pan or in a small pan heat clarified butter, add the ginger juliennes and chopped chillies and fry well. Pour this over the chicken. Garnish with fresh coriander leaves.
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