In a large mixing bowl, combine ginger, garlic, and oil. Using a Vitamix Commercial immersion blender, purée until a paste-like consistency is achieved and mixture is fully emulsified. Add small amount water as needed to thin out. Stir in lemon juice and chile powder. Season with salt and pepper. Add chicken and toss to coat. Cover and refrigerate 4 hours.

Strain cashews, reserving cashews and soaking liquid separately. In a large container, combine onions, cashews, and small amount reserved soaking liquid. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Add additional soaking liquid as needed to achieve desired consistency. Cover and refrigerate.

In a large airtight container, add yogurt and spices. Using a Vitamix Commercial immersion blender, blend mixture until well combined and yogurt is light and whipped. Cover and refrigerate.

In a large pot over medium flame, heat ghee, peppercorns, cinnamon, cardamom, and bay leaf. Toast until fragrant. Increase heat and add Marinated Chicken. Cook until Marinated chicken develops a little bit of color. Add Yogurt and cook 5 minutes, stirring constantly. Cover pot with lid. Reduce heat and cook until Yogurt breaks down and Marinated Chicken is mostly cooked through. Working in batches, add Onion-Cashew Paste until desired curry consistency is achieved. Remove from heat. Add kewra water, garam masala, and saffron. Season with salt. Stir in heavy cream, ginger, and chiles. Transfer evenly to serving bowls.