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Marinate the chicken with yogurt, gram flour, salt, ginger puree, and garlic puree for about an hour.
Melt the butter in a pan, add the cinnamon stick and sliced onions, and cook for 5-6 minutes.
Add the turmeric powder, red chili powder, and coriander powder, and cook for 1 minute.
Add the marinated chicken and cook for 3-4 minutes until the chicken changes color.
Add the warm water, reduce the heat, and let it simmer for 15 minutes with the lid on.
In the meantime, prepare the cashew nut and cream mixture by boiling the cashew nuts for 10-15 minutes, pureeing them, and mixing with the double cream.
Add the cashew nut and cream mixture to the simmering chicken, and cook for 2-3 minutes.
Add the black cardamom powder and garam masala, and mix well.
Serve hot with chapati, naan, or paratha.