Heat half of the clarified butter in a pan and saute onions till brown. Remove, drain excess ghee and blend to make a paste.
Heat remaining ghee, add all the ingredients except onion paste, almond paste, tomato puree and saffron. Stir fry the dry items for a few minutes and then add the milk, water and yoghurt to it.
Add the chicken pieces and cook on low heat till half done.(You can simply use the chicken as it is or else marinate it for an hour before you start with this process, it gives the chicken pieces a rich taste.. i marinated the chicken pieces in dahi and a little vinegar and 2 tbsp of fresh cream for an hour or so.)
Meanwhile saute the onion paste, once done completely, add the tomato puree, and then the almond paste to it, keep stirring till it starts leaving oil from the corners, keep it aside.
Once the chicken is half done, stir in the paste made above and the saffron , turn the flame to low and cook till the chicken pieces are tender. (well dont ask me what does that mean coz at this stage garg was testing if the pieces are cooked completely.)
Remove from heat and serve hot with plain rice spliced with some bay leafs and cloves, garnished with some fresh thyme, coriander or parsley whatever available.