Marinate chicken with little salt, curd and kashmiri red chilli powder for an hour.Boil 1 chopped onion,cashewnuts and almonds in minimum water.Set aside to cool.Fry the chopped onion crispy and set aside.Make a paste of melon seeds, onion,nuts and cream.Heat oil and sprinkle half crushed whole garam masala.Then add ajwain.Add chicken and fry light brown.
Add the masala paste,leftover curd marinade,ginger garlic paste,tomato puree,orange red food colour, kitchen king masala,salt to taste,kasoori methi and toss.Add 1/2 cup water and cook till chicken is done and masala coats chicken.Add fried onion and toss till oil leaves sides.Sprinkle ghee and chopped green chillies.Garnish with slit green chilli.Serve hot with any Indian flat bread or rice.
