Marinate the chicken pieces with salt, turmeric powder, red chilli powder and beaten curd for 30 minutes.
Soak Saffron in 1/4 cup warm milk.
Soak the almonds and cashew nuts in hot water. Peel and slice 5 almonds for garnishing.
Heat 2 teaspoon ghee or oil in a pan. Add sliced onion and little salt.
When the onion becomes translucent add chopped green chilli, garlic, ginger, green cardamom, cloves and cinnamon. Fry till the onions become brown.
Add chopped tomatoes. Saute till the tomatoes become mushy.
Remove from heat. Add peeled almonds and cashew nuts. Let it cool down.
Grind the fried onion tomato mixture into a smooth paste.
Heat remaining ghee or oil in a pan. Add the ground paste.
Add salt, coriander powder, cumin powder, garam masala powder, and kashmiri red chilli powder. Add salt carefully. We have added salt in the marination and onions.
Saute till oil leaves the sides.
Add marinated chicken pieces.
Fry till the chicken pieces coated well with spices.
Add water as require to make thick gravy.
Add Saffron soaked milk. Mix well and cover.
Cook until the chicken pieces becomes tender. Check in between.
Add more water if require.
Check the chicken pieces with a spoon. If it becomes tender, taste and adjust the seasoning.
Switch off the flame. Garnish with chopped almond and cilantro or coriander leaves.
Serve with any Indian bread or rice.
