Marinate the chicken with yogurt, 1 Tablespoon of ginger garlic paste, 1 Tablespoon of red chili powder, 1 Tablespoon of roasted coriander powder and some salt. Mix well and keep it in the refrigerator for 2-3 hours.
Heat half cup of oil in a kadai, fry the onion slices in batches until they become golden in color. Remove them from oil and keep them in a paper towel lined tray.
Put the fried onion in a mixer grinder along with soaked nuts and little water. Make a smooth paste and keep aside.
Heat 3-4 Tablespoons of oil in a pan.
Add the marinated chicken pieces. Fry them for 5 minutes on medium flame, when the chicken will become lightly golden turn off the heat.
In another pan heat 4-5 Tablespoons of oil.
Add the remaining ginger garlic paste, cook for 2 minutes on low flame.
Then add tomato puree and cook for 5 minutes on medium flame.
Next add the remaining red chili powder, coriander powder, 1 Teaspoon of chat masala and garam masala powder. Mix well on low flame for 2 minutes.
Then add the onion and nut paste, cook for 5 minutes on medium flame.
Then add the milk, mix for 2 minutes.
For the seasoning add some salt and half Teaspoon of sugar. Mix well for a minute.
Now add the cooked chicken, mix well for 5 minutes.
Add the hot water, cover the pan and cook for 15-20 minutes or until the chicken becomes soft.
Then add kasuri methi, heavy cream and slited green chilies. Mix well for 2 minutes.
Turn off the heat and add 1 Teaspoon of chat masala, ginger pieces, coriander leaves and lemon juice.