Blanch almonds and blend with fried onions into a smooth paste.
Marinate chicken with yogurt, ginger paste, garlic paste, Kashmiri chili powder, and salt for 1 hour.
Heat ghee in a deep pot, add marinated chicken, and sear until lightly browned.
Add almond-onion paste, garam masala, and water.
Cover tightly and slow cook on low heat for 40 minutes until chicken is tender.