Fry sliced onions until deep golden, then blend with blanched almonds and 2 tbsp water.
Marinate whole chicken with yogurt, ginger paste, garlic paste, Kashmiri chili powder, and salt for 1 hour.
Heat ghee in a deep pot and sear chicken on all sides until golden.
Add almond-onion paste, garam masala, and water.
Cover pot tightly and slow cook on low flame for 40 minutes until chicken is tender.