In a bowl, combine minced chicken, salt, pepper, garam masala, ginger paste, garlic paste, green chillies, coriander, breadcrumbs, and hung yoghurt. Mix well until everything is uniformly incorporated. Wet your palms and shape the mixture into 20-24 smooth balls.

Heat oil for shallow frying in a karahi or deep skillet. Once hot, reduce heat to medium.

Gently slide in the koftas in batches, taking care not to crowd the pan. Fry until light golden on all sides. Now, using a slotted spoon, transfer fried koftas to a plate lined with paper towels to drain excess oil.

In a heavy-based kadai or saucepan, heat oil and ghee. Add sliced onions and fry until light brown. Add ginger paste, garlic paste, green cardamom, cloves, cinnamon, mace, and slit green chillies. Sauté for 1-2 minutes until aromatic. Next, stir in the prepared cashew paste, salt, garam masala, pepper, and roasted cumin powder. Cook for 2 minutes on low heat.

Slowly add whisked yoghurt to the masala, stirring constantly to prevent curdling. Cook for 2-3 minutes. Pour in 1/2 cup water and bring gravy to a gentle simmer and cook uncovered for 4-5 minutes, adding more water if needed to adjust consistency.

Once gravy reaches desired consistency, reduce heat to low. Stir in fresh cream until well blended. Carefully add the fried koftas to the gravy. Simmer for 2-3 minutes, spooning gravy over koftas. Remove from heat and transfer to a serving dish and garnish as desired. Serve hot with naan or steamed rice.