Dum ka Murgh

In a large bowl, combine the chicken bone-in curry cut with yogurt, half of the ginger-garlic paste, half of the red chili powder, turmeric powder, half of the coriander powder, half of the cumin powder, salt, and lemon juice. Mix well to coat the chicken. Cover and refrigerate for at least 2 hours, or preferably overnight, for marination.

Heat 50g of ghee in a heavy-bottomed pot or deep pan. Add the thinly sliced onions and deep-fry on medium heat until they turn golden brown and crispy (birista). Remove the fried onions with a slotted spoon and set aside on absorbent paper. Reserve the remaining ghee in the pot.

In a blender, combine the fried onions (birista), cashews, almonds, green chilies, half of the fresh cilantro, and mint leaves. Add a splash of water if necessary to form a smooth, thick paste. Set aside.