I can't remember the exact recipe, but it went something like this:
Marinate chicken breast pieces in yoghurt, a touch of saffron dissolved in milk, salt and white pepper for a few hours.
Heat ghee and fry the chicken. Remove the chicken and add a bit more ghee or oil if needed, add cinnamon, cumin, cardamom and cloves and fry to release the flavour. Add onions and ginger-garlic paste and fry until he onions are golden. Add a touch of water to stop the spice powder burning and add coriander powder, 1/2 tsp garam masala and some cashews. Fry for a little to release the flavours and then blend this into a smooth gravy. Return to the heat and add in chicken. Simmer until almost done, then add cream and crushed kasoori methi powder. Add a touch of cream, let it heat through then add the last of the saffron/milk infusion just before serving. Then, of course, garnish with rose petals :)