Clean the chicken thoroughly and make small slits on its surface. Set aside.
In a bowl, mix together yogurt, ginger-garlic paste, lime juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, paprika, and salt to make a marinade.
Rub the marinade all over the chicken, ensuring it gets into the slits as well. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
Preheat the oven to 375°F (190°C).
Heat oil in a large oven-safe skillet or pan over medium heat. Add chopped onions and green chilies, and sauté until onions turn golden brown.
Add the tomato puree and cook for a few minutes until the oil separates.
Stir in the cashew paste and cook for another 2 minutes.
Place the marinated chicken in the skillet and coat it well with the sauce.
Cover the skillet with aluminum foil or a lid and transfer it to the preheated oven.
Bake for about 1 hour or until the chicken is cooked through, basting it with the sauce occasionally.
Once done, remove from the oven and let it rest for a few minutes.
Garnish with fresh cilantro leaves and serve hot with naan bread, rice, or your preferred side dish.
