Mix the ginger-garlic pastes, onion, chilli powder, turmeric, coconut, cashew paste,sesameseeds, nutmeg and salt with beaten curd and marinate the chicken in it for at least 30 minutes.
Heat ghee/clarified butter in a pan.Add the cardamoms, cloves, cinnamon, bay leaf, mace and saute till they begin to crackle.
Add the marinated chicken along with the marinade.
Bring it to a boil and simmer for 5 minutes.
Add 300-400 ml water and boil further for 2-3 minutes.
Add the potatoes and lemon juice and simmer till the chicken and potatoes are cooked.
Adjust the seasoning.Switch off heat and transfer to a serving bowl.
Garnish with chopped coriander leaves and serve hot with rice or any Indian bread of your choice.