Marinate chicken with ginger garlic paste, red chili powder, oil, tandoori masala, lemon juice, color, salt, leave it for 30 mins.
In a blender, blend together brown onion, tomatoes, green chilies, allspice, cumin, turmeric, coriander powder, dried fenugreek leaves, fennel seeds, cashew nuts, melon seeds, chopped coriander with 1 cup yogurt to a fine paste.
Heat oil in a wok, add whole spices, pour the blended masala paste, cook for 5 mins, add the marinated chicken, cook well till done, add 2 tsp cream, saffron, rose water and screw pine essence.
Lastly add some chopped coriander, serve hot with paratha or garlic nan.
