Cut chicken into small pieces. Wash well, salt and set aside. Make a paste of onion, ginger and garlic. Mix with the chicken. Add plain yogurt and chili paste. Marinate over night.
Now heat oil in a skillet. Add chicken. Keep covered and chicken will cook itself in its own juices released by heat. When the juices dry up, add salt and sugar and keep stirring the chicken. Add this point may add a pinch of any ready made spice you like to add a special flavor to chicken, other wise set it aside.
In another pan mix, rice for pulao with sugar salt, cashews and pistachios slices. Heat oil in a skillet, add bay leaves, cinnamon stick, cloves and green cardamom. Add rice stir fry for a minute till the rice is white and opaque. Add water. Cover and cook.
After rice is fully cooked add chicken pieces, garam mashla powder. Adjust salt. Cover and put it on very low flame. Keep it for a few minutes. Stir well. Turn the heat off.