Wash chicken well and mix ginger garlic paste, salt, onion (thickly sliced) and one cup water
Cook for 15-20 minutes until meat is fully tenderized
Heat oil in another pan at medium flame and add thinly sliced tomatoes.
Add red chilli powder and all-spice powder and cook until tomatoes are softened well.
Add tenderized chicken green chillies (slit from the middle) and thinly sliced lemon.
Cook well until oil layer comes on top.
Finally add peeled almonds and cashew nuts and cook on steam (dam) for 5 minutes.
Delicious shahi mutton karahi is ready.
Serve with hot tandoori naans.
