Put chicken pieces in a bowl, add yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, red chili paste and salt and mix well. Keep the bowl in the refrigerator to marinate for one hour.

Heat oil in a non-stick pan, add the marinated chicken along with the marinade, stir and cook till oil leaves the sides of the pan.

Grind browned onions into a coarse paste.

Add tomato puree to the pan, mix and cook for two to three minutes.

Add browned onion paste and mix well. Add half a cup of water and stir to mix. Add almond, cashew, and magaz paste, mix well and cook till the chicken is fully cooked.

Heat two pieces of coal on direct flame till very hot.

Place the hot coal pieces in a steel Katori and place the Katori in the center of the pan with chicken. Put cloves and ghee in the Katori and cover the pan for two minutes.

Remove the cover and the Katori and mix well. Add cream and mix well. Add coriander leaves and mix well.

Garnish with coriander and ginger julienne and Serve hot with parathas, naan, rotis or jeera rice.

One can repeat the charcoal baghaar before serving for an additional smoky flavor.