Mix the lemon juice with the chicken and keep aside to marinate for 2 hours.
Heat the ghee in a wok (kadhai), add the onions and ginger, sauté till brown.
Remove and keep aside to cool.
Then grind into a smooth paste.
In the same wok add the chicken and sauté lightly.
Blend the yoghurt, onion-ginger paste, and almond paste together.
Add to the chicken, cook covered with a heavy lid containing some water.
This is dum pukht cooking.
After about 30 minutes, add raisins, garam masala, and saffron, cook for 1½ hours more.
Serve garnished with lemon, onion, and green coriander.
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