Heat oil in a kadai/pan and add the Onion-Red Chilli paste. Fry for 3-4 mins on medium heat till oil separates. The colour of the paste should not become dark.
Now add the marinated chicken and fry on high heat for 3-4 mins.
Lower heat and cook on low heat for around 3-4 mins till the curd/yogurt is cooked, oil separates and there’s a red tinge in the curry.
Add the Coriander, Kashmiri Chilli and Garam Masala Powders, mix and cook on low heat for 3-4 mins.
Now add the tomato purée, mix and cook on low heat for around 2 mins.
Now add 150 ml water, give a mix and cover & cook on low heat for 15 mins till chicken is tender.
Remove lid, give a mix and add 2 tbsp of saffron water. Let it simmer for around 2 mins.
Garnish with the fried cashews and raisins. Give a mix and serve.