In a mixing bowl add chicken pieces, salt, hung curd and freshly crushed white pepper and mix well. Keep it for 10 minutes.
Heat oil in a pan, add ginger-garlic paste and saute for few seconds.
Next, add onion paste and cook for another 2 minutes over a low flame.
Now add cashew nut paste and cook it for a minute.
Lastly, add chicken pieces. Stir and mix well. Add half a cup of water to the chicken. Cover and cook it till the chicken pieces become tender on a low to medium heat. Add salt.
Now add lemon zest and juice, cook for another 1 minute.
Cover it. Garnish with lemon leaves, lemon slices, and green chilies.
Serve hot with roti, naan, paratha or rice.