Place chicken in a bowl, add salt, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and yogurt and mix well. Set aside to marinate for a while.
Heat oil in a non-stick pan, add onions and sauté till light brown. Add remaining ginger-garlic paste, cashewnut-almond-poppy seed paste and mix. Sauté for 2 minutes. Add ¾ cup water and mix, cook for 3-4 minutes.
Add saffron and mix well and cook for 3-4 minutes more.
Add turmeric powder, coriander powder, roasted cumin powder and remaining red chilli powder. Mix well and add chicken with the marinade. Mix well and add ¼ cup water. Mix again and cook for 2-3 minutes.
Add raisins, cashewnuts and pistachios. Mix well, adjust salt and add garam masala powder. Mix well, cover and cook on medium heat for 15 minutes. Remove from heat and let it stand for 5 minutes.
Serve hot with chapattis or paranthas.