Heat K&N's Mughlai Tikka as per instructions on pack and set aside.
Grind fried onion and cashew nuts. Add little water while grinding to make a thick paste.
In a pan, heat oil and ghee, and fry cloves, cinnamon, black pepper and cardamoms.
Add onion and cashew nuts paste, salt, whole spice powder, cumin powder, ginger garlic paste, crushed red chilli, coriander powder and yoghurt, and mix.
Add water and cover to cook on low heat for 2 minutes.
Add Mughlai Tikka and mix. Add kewra water and saffron milk. Cook till oil separates from gravy and serve hot.